Classic Southern Fried Green Tomatoes.

Ingredients

• 4 medium firm green tomatoes (about 5 oz each), sliced ¼-inch thick
• 1 cup stone-ground yellow cornmeal (avoid coarse-ground for the best texture)
• 1 teaspoon smoked paprika (or sweet paprika)
• Kosher salt and freshly ground black pepper, to taste
• ½ cup vegetable oil, canola oil, or peanut oil (for frying)

• Remoulade sauce, spicy mayo, or a simple mix of mayo, relish, and mustard

Instructions

1. 1. Prepare the Tomatoes (10 minutes passive time) Slice the green tomatoes into ¼-inch thick rounds, discarding the rounded ends. Arrange the slices on a sheet tray or cutting board and season both sides generously with salt and pepper. Let them sit for 10 minutes . This crucial step draws excess moisture to the surface, ensuring the coating adheres properly and the tomatoes don’t get soggy .
2. 2. Set Up the Dredging Station While the tomatoes sit, place a wire rack over a baking sheet (for the coated tomatoes) and line a large plate with paper towels (for draining). In a shallow bowl or pie plate, stir together the cornmeal and paprika until fully combined .
3. 3. Coat the Tomatoes After 10 minutes, pat the tomato slices dry with a paper towel to remove the released moisture. Dip each slice into the cornmeal mixture, pressing gently so the coating sticks. Ensure they are fully coated on both sides, then transfer them to the wire rack. Let them rest for a few minutes while the oil heats .
4. 4. Heat the Oil Pour the vegetable oil into a large cast-iron skillet or heavy-bottomed pan. Heat over medium-high heat until the oil shimmers. If you have a thermometer, aim for 350°F (175°C) . If you don’t have one, drop a small pinch of cornmeal into the oil; if it sizzles immediately, you’re ready .
5. 5. Fry the Tomatoes Carefully place 2 to 3 coated slices into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the coating greasy. Fry until the bottom is golden and crispy, about 3 minutes . Carefully flip and cook the other side until golden, about 2 minutes more . If using a thermometer, maintain the oil between 350°F and 360°F for the crispiest results.
6. 6. Drain and Season Transfer the fried tomatoes to the paper-towel-lined plate to drain excess oil. Immediately sprinkle with a pinch of salt while they are still hot. Repeat with the remaining batches.
7. 7. Serve Serve the fried green tomatoes immediately while hot and crispy, alongside your chosen dipping sauce .

Nutrition

Calories: ~390 kcal · Protein: ~5g · Fat: ~22g · Carbohydrates: ~42g Dietary · Saturated Fat: ~3g · Fiber: ~3g · Sugar: ~5g · Sodium: ~300–500mg (depends on salt amount)