Appetizers & Starters

Fried Green Tomatoes II - 2026
​​​​​​​​​​​​​​​​​Recipe courtesy of Terry New 

INGREDIENTS

• 3 large firm green (unripe) tomatoes (about 1½ pounds)
• Coarse salt, for sweating the tomatoes
• ¾ cup all-purpose flour
• 1½ teaspoons coarse salt
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ½ cup buttermilk
• 1 large egg white
• ½ teaspoon hot sauce (such as Tabasco)
• ½ cup panko breadcrumbs
• ⅓ cup fine white cornmeal
• 1½ cups vegetable oil, for frying

PREPARATION

• Slice the green tomatoes into slices, about 1/3 to 1/2 inch thick. 
• Sprinkle both sides generously with coarse salt. Let stand for 30 minutes to draw out moisture, then pat dry with paper towels.
• Set up three shallow dishes:
  • Dish 1: Flour, 1½ teaspoons salt, smoked paprika, garlic powder, onion powder, and black pepper.
  • Dish 2: Whisk together the buttermilk, egg white, and hot sauce.
  • Dish 3: Panko breadcrumbs and cornmeal.
• Fit a wire rack over a rimmed baking sheet.
• Dredge each tomato slice in the flour mixture, shaking off excess. Dip into the buttermilk mixture, then coat well in the breadcrumb-cornmeal mixture, pressing gently to adhere.
• Arrange the breaded tomatoes on the wire rack and let stand while heating the oil. This helps the coating set.
• Heat vegetable oil in a large cast-iron skillet over medium-high heat to 350°F.
• Fry the tomatoes in batches, without overcrowding the pan, for 3–5 minutes per side, or until deep golden brown.
• Transfer to a paper towel-lined plate to drain.
• Serve immediately with Remoulade Sauce or dipping sauce of your choice.

These are the best fried green tomatoes ever! Light and crispy and oh so good!
​Be sure to pair it with the remoulade sauce that accompanies this recipe!

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