Southern Fried Green Tomatoes

Quick facts

Ingredients

• 3 large firm green tomatoes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/3 cup buttermilk
• 3/4 cup yellow cornmeal
• 1/2 cup panko breadcrumbs
• 1/2 tsp paprika
• Neutral oil for frying

Step-by-step method

1. Slice tomatoes 1/3 inch thick. Sprinkle with salt and rest 10 minutes, then blot dry.

2. Set up three dishes: flour; eggs whisked with buttermilk; and cornmeal mixed with panko, pepper and paprika.

3. Coat each tomato in flour, egg mixture and then cornmeal mixture, pressing gently.

4. Heat 1/4 inch oil in a heavy skillet over medium-high to about 350°F.

5. Fry in batches 2–3 minutes per side until crisp and golden.

6. Drain on a rack, season lightly and serve immediately.

Tips for the best result

• Choose very firm green tomatoes.
• Blot salted slices dry for better adhesion.
• Do not crowd the skillet or oil temperature will drop.

Storage and reheating

Refrigerate up to 2 days. Reheat on a rack at 400°F until crisp.

Approximate nutrition per serving

Approximately 240 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.