INSTRUCTIONS:
Prepare the Tomatoes:
- Wash and dry the green tomatoes. Cut them into thick slices, about 1/4-inch to 1/2-inch thick.
- Lay the slices on a wire rack or a baking sheet lined with paper towels. Sprinkle both sides lightly with salt. This helps draw out excess moisture and prevents the tomatoes from becoming soggy. Let them sit for about 15 minutes, then pat them dry with paper towels.
Set Up Your Breading Station:
- In one shallow bowl, place the flour.
- In a second shallow bowl, whisk together the buttermilk and eggs until well combined.
- In a third shallow bowl, combine the cornmeal, salt, black pepper, paprika, and cayenne pepper (if using).
Bread the Tomatoes:
- Dredge each tomato slice in the flour, shaking off any excess.
- Dip the floured tomato slices into the buttermilk and egg mixture, ensuring they are well coated.
- Finally, coat the tomato slices in the cornmeal mixture, pressing lightly to ensure the coating adheres well.
Fry the Tomatoes:
- In a large skillet, pour enough vegetable oil to come about 1/2 inch up the sides of the pan. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and browns quickly, the oil is ready.
- Carefully place the breaded tomato slices into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon or tongs to remove the fried tomatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the fried green tomatoes hot, as they are best enjoyed fresh and crispy. They make a great appetizer with a dipping sauce such as ranch, remoulade, or a spicy aioli.
Tips for Perfect Fried Green Tomatoes:
- Tomato Selection: Choose firm, green tomatoes without any signs of ripening. They should be uniformly green and firm to the touch.
- Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a crispy coating. Too hot and the coating will burn; too cool and the tomatoes will absorb too much oil and become greasy.
- Season Generously: Don’t be afraid to season the flour and cornmeal mixtures well. The seasoning adds depth of flavor to the crispy coating.
