Fried Green Tomatoes
A proper fried green tomato should offer a sharp, tangy bite shielded by a shattered, salty crust. If the tomato is too soft, the slice will disintegrate; look for fruit with a pale, almost white-green skin and zero give when squeezed.
Dry them well.
Moisture is the enemy of a crisp crust. Pat your sliced tomatoes thoroughly with paper towels before hitting the dredging station.
- Cast iron skillet
- Wide shallow bowls
- Wire cooling rack
- Tongs
What goes in.
- 4large green tomatoes, sliced 1/2-inch thick
- 1 cupyellow cornmeal
- 1/2 cupall-purpose flour
- 1 cupbuttermilk
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1/2 tspsmoked paprika
- 1/2 cuphigh-smoke point oil, such as grapeseed or lard
Create a dry-wet-dry barrier
Coat each slice in seasoned flour, submerge it fully in buttermilk, and finally press it firmly into the cornmeal. That final press ensures the crust doesn't slide off in the oil.
The method.
Prep the tomatoes
Slice tomatoes into even 1/2-inch rounds. Spread them on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess liquid.
Set up the stations
In one shallow bowl, whisk flour, salt, pepper, and paprika. Put buttermilk in a second bowl, and cornmeal in a third.
Coat the slices
Dredge each slice in flour, shaking off the excess. Dip into buttermilk, then press into the cornmeal until both sides are completely obscured.
Heat the oil
Pour oil into the cast iron until it reaches a depth of 1/4 inch. Heat over medium-high until a pinch of cornmeal sizzles immediately upon contact.
Fry
Fry in batches to avoid crowding the pan. Cook for 3-4 minutes per side until the edges turn a deep, burnished gold. Move to a wire rack rather than paper towels to keep the crust from steaming.
Other turns to take.
Spicy Crust
Add a teaspoon of cayenne pepper or finely minced pickled jalapeños into the cornmeal mix.
Herbed Finish
Toss the finished tomatoes with fresh parsley and a squeeze of lemon juice immediately after removing from the oil.
When it doesn't go to plan.
Never use a non-stick pan; the crust will not develop the necessary sear.
If the oil gets too dark, wipe the pan out and start with fresh oil halfway through.
Serve immediately; the acid in the tomato will begin to soften the crust within ten minutes.
The ones that keep coming up.
Can I use regular red tomatoes?
No. Ripe tomatoes contain too much water and will turn into mush the moment they hit the hot oil.
Why did my breading fall off?
The tomatoes were likely too wet or the oil wasn't hot enough. Always pat the tomatoes dry and ensure the oil is shimmering before adding the slices.
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