Fried Green Tomatoes

How to Make Fried Green Tomatoes

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1. Lay the tomato slices on a double layer of kitchen paper and sprinkle with the salt. Leave for 10 minutes, then pat dry.

   Mark done Start 10 min timer

2. Set up three shallow bowls. Put the flour in the first, beat the eggs with the buttermilk in the second, and mix the cornmeal, panko, paprika, garlic powder and pepper in the third.

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3. Dip each slice in the flour, then in the egg mixture, letting the excess drip off, then press into the cornmeal mixture until well coated.

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4. Heat half the oil in a large, heavy frying pan over medium-high heat until it shimmers. Fry the tomatoes in batches for 2 to 3 minutes on each side, until deep golden and crisp, adding more oil as needed.

   Mark done Start 2 min timer

5. Lift onto a wire rack or kitchen paper to drain. Serve at once with dipping sauce and lemon wedges.

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Tips for Making Fried Green Tomatoes

• Use firm, entirely green tomatoes. Ripening ones are too soft, and they fall apart in the pan.
• Salt the slices and pat them dry. It draws out water that would otherwise make the coating soggy.
• Keep the oil at a steady medium-high heat. If it is too cool, the coating soaks up oil, and if it is too hot, it burns before the tomato has softened.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What to Serve with Fried Green Tomatoes

• Remoulade
• Southern pulled pork
• Cold lager

Storing & Reheating Fried Green Tomatoes

Best eaten straight from the pan. Leftovers keep in the fridge for 1 day and can be crisped in a 200°C / 400°F (180°C fan) oven for 8 minutes.

Fried Green Tomatoes FAQ: Common Questions

Fried Green Tomatoes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.