Southern Comfort · Free
Crispy Fried Green Tomatoes
Tart slices of firm green tomatoes coated in seasoned cornmeal and fried until golden and crunchy. Serve them hot with a cool, tangy remoulade for dipping.
****+
Prep 20 min · Cook 20 min
Method
Slice the green tomatoes into rounds about a quarter inch thick, then lay them on paper towels and sprinkle lightly with salt to draw out excess moisture for 10 minutes.
Set up three shallow bowls for dredging: put the flour in the first, whisk the eggs and buttermilk together in the second, and combine the cornmeal, panko, garlic powder, paprika, cayenne, salt, and black pepper in the third.
Pat the tomato slices dry with a paper towel, since a dry surface helps the coating stick.
Working one slice at a time, dip it in the flour and shake off the excess, then dunk it in the egg mixture, and finally press it firmly into the cornmeal mixture to coat both sides.
Set each coated slice on a wire rack and let them rest for 5 minutes so the breading sets.
Pour the oil into a large heavy skillet to a depth of about half an inch and heat it over medium-high to 350 degrees F (175 degrees C), checking with a thermometer.
Fry the tomatoes in batches, without crowding, for about 2 to 3 minutes per side until deeply golden and crisp.
Adjust the burner as needed to keep the oil between 340 and 360 degrees F, since oil that is too cool makes greasy tomatoes.
Transfer the fried tomatoes to a clean wire rack set over a baking sheet and sprinkle them with a little salt while hot.
Let the oil return to temperature between batches, then repeat with the remaining slices.
Serve the fried green tomatoes right away while crisp, with remoulade or ranch for dipping.
Chef's tips
- Choose firm, fully green tomatoes; they hold their shape and give the signature tart bite that ripe ones cannot.
- Draining the salted slices first keeps the coating from turning soggy in the pan.
- Use a wire rack instead of paper towels so the bottoms stay crunchy.
Cooking times vary by equipment -- cook to temperature and to taste.
