📝 About This Recipe
A quintessential staple of the American South, these fried green tomatoes offer a delightful contrast between a tart, firm interior and a golden, cornmeal-crusted exterior. This version elevates the humble green tomato into a brunch masterpiece, providing a satisfying crunch that sings with a hint of smoky spice. Perfect for a lazy Sunday morning, they bring a touch of rustic elegance and nostalgic comfort to your breakfast table.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm and unripened, sliced into 1/2-inch rounds)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge Station
- 1/2 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine or medium grind for texture)
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 tablespoon Hot Sauce (Louisiana-style)
For Frying
- 1/2 cup Vegetable Oil (or enough to fill pan 1/4 inch deep)
- 2 tablespoons Bacon Drippings (optional, for authentic flavor)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (finely chopped)
- 1 tablespoon Fresh Parsley (minced)
👨🍳 Instructions
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1
Slice the green tomatoes into uniform 1/2-inch thick rounds. Discard the ends.
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2
Place the slices on a wire rack over a baking sheet. Sprinkle both sides with salt and let them sit for 10-15 minutes to draw out moisture; pat them dry with paper towels.
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3
Prepare your dredging station with three shallow bowls. In the first bowl, place the all-purpose flour.
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4
In the second bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
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5
In the third bowl, mix the cornmeal, panko breadcrumbs, smoked paprika, cayenne, and black pepper.
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6
Dredge a tomato slice in the flour, shaking off the excess. This ensures the batter sticks.
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7
Dip the floured slice into the buttermilk mixture, coating it completely.
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8
Press the slice firmly into the cornmeal mixture, ensuring an even and thick coating on all sides. Repeat for all slices.
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9
In a large heavy-bottomed skillet (cast iron is best), heat the vegetable oil and bacon drippings over medium-high heat until it reaches approximately 350°F (175°C).
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10
Carefully place 3-4 tomato slices in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 2-3 minutes per side until the crust is a deep golden brown and the tomato is tender but not mushy.
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12
Transfer the fried tomatoes to a paper-towel-lined plate or a clean wire rack to drain. Season with a tiny pinch of extra salt immediately while hot.
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13
While the tomatoes are cooling slightly, whisk together the mayonnaise, mustard, lemon juice, capers, and parsley in a small bowl to create the remoulade.
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14
Serve the tomatoes warm, stacked elegantly with a generous dollop of remoulade on top or served on the side.
💡 Chef's Tips
Choose tomatoes that are completely green and rock-hard; any hint of pink means they will be too soft when cooked. Salting the tomatoes beforehand is crucial to prevent a soggy crust. Use a cast-iron skillet if possible, as it maintains the steady heat required for a perfect sear. If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes. Keep the finished tomatoes in a 200°F oven on a wire rack if you are cooking in multiple batches to keep them crisp.
🍽️ Serving Suggestions
Pair with thick-cut smoked bacon and two over-easy eggs for a complete Southern breakfast. Serve as the 'tomato' element in a unique Eggs Benedict with hollandaise sauce. Top with a spoonful of pimento cheese while still hot for an extra indulgent side. Accompany with a chilled glass of sweet tea or a spicy Bloody Mary. Place a slice atop a bed of cheesy stone-ground grits.