Fried Green Tomatoes
Crispy, golden-fried green tomato slices with a customizable coating and dipping sauce. Swap your breading, protein topping, and sauce to create endless variations of this Southern classic.
Ingredients
Method
Slice green tomatoes into 1/4-inch-thick rounds. Pat dry thoroughly with paper towels and sprinkle lightly with salt; let sit 5 minutes to draw out excess moisture, then pat dry again.
Combine flour (or alternative base) with your chosen seasonings in a shallow bowl. Pour buttermilk (or binder) into another shallow bowl.
Heat oil in a large skillet over medium-high heat until a pinch of flour sizzles on contact (about 350°F).
Working in batches, dip each tomato slice into buttermilk, then coat both sides generously with seasoned flour. Shake off excess.
Carefully place coated slices into hot oil, frying 2–3 minutes per side until golden brown and crispy. Do not crowd the pan.
Transfer fried tomatoes to paper towels to drain. Season immediately with salt to taste.
Arrange on a platter, top with fresh herb garnish, and serve hot with your chosen sauce on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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