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Fried Green Tomatoes Recipe

A bright, appetizing stack of crispy fried green tomatoes on a speckled plate, with a hand dipping a bite-sized piece into a small bowl of creamy remoulade sauce.
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Ingredients

  • 3-4 large, firm green tomatoes, unripe

  • 1 tablespoon kosher salt (for sweating tomatoes)

  • 1 cup all-purpose flour, divided

  • 1/2 cup buttermilk

  • 2 large eggs

  • 1 teaspoon hot sauce

  • 1/2 cup yellow cornmeal

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon black pepper

  • 1 cup vegetable oil (for frying)

  • Flaky sea salt (for garnish)

Instructions

  1. Slice and salt: Cut the tomatoes into 1/4-inch slices. Lay them flat on a wire rack. Sprinkle both sides with kosher salt and let sit for 15 minutes.

  2. Dry: Pat the tomato slices completely dry with paper towels to remove all drawn-out moisture.

  3. Prep breading station: Set up 3 shallow bowls. Bowl 1: 1/2 cup plain flour. Bowl 2: Whisk the buttermilk, eggs, and hot sauce. Bowl 3: Whisk the remaining 1/2 cup flour, yellow cornmeal, garlic powder, onion powder, paprika, cayenne, and black pepper.

  4. Bread the tomatoes: Dredge a tomato slice in the plain flour. Dip it fully into the buttermilk mixture. Press it firmly into the cornmeal mixture to coat completely. Repeat.

  5. Heat the oil: Heat vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F.

  6. Fry: Carefully drop the breaded slices into the oil in batches. Fry for 3 minutes per side until golden brown and crispy.

  7. Drain: Remove with a slotted spoon and place on a clean wire rack. Sprinkle immediately with flaky sea salt. Serve hot!

Find it online: https://www.endrecipes.com/fried-green-tomatoes-recipe/