Fried Green Tomatoes are a southern delicacy. I have to make these at least once a summer when green tomatoes are available. Serve this as a summer appetizer for a BBQ feast of grilled chicken, burgers or by themselves as a light summer dinner on the porch with a glass of sweet tea. I’d even like to try them as a star in their own version of a BLT, as suggested on a few sites I visited. Maybe that’s just another excuse to make them again! Even though I hardly ever fry anything, these are addicting as you will soon find out once you try this recipe! Just look at those scrumptious veggies.
Smoked paprika is one of my favorite spices to use, so I thought I might spice the dredging mix up a bit. It’s not overpowering nor is it spicy hot. It adds a slight smoky flavor and helps to give them a more golden uniform color.
If you look to the left in the picture below, you can see the color the paprika gives to the flour/cornmeal dredging mix. Large tomatoes were all I was able to locate prior to making these. Any size would work, but if you are using this as an appetizer, I’d use smaller green tomatoes. Place all ingredients in the order of dipping. Your pan should be next to the final dipping spot. In this picture, the cooking pan was to my left.
Dredge both sides of the tomato in flour.
Dip both sides in the egg mixture. This will help the flour/cornmeal mix to adhere.
Place the tomato on top of a pile of flour/cornmeal mix. Using a spoon, sprinkle mix over the top to coat. With a pair of tongs, grab the sides of the tomato and rotate it vertically. GENTLY tap the tongs on the side of the dish to shake off any excess mixture.
Place tomatoes in pan with about 1/4″-1/2″ oil preheated to medium heat (375 degrees). You can use a cast iron pan or an electric skillet. Even though I have both, I chose to use my electric skillet because it’s a little easier to regulate the proper heat. When golden, flip over to cook the other side. Remove and place on paper towels to absorb any excess oil.
Oh my gosh! Look at these luscious golden beauties! They won’t last long! Fried Green Tomatoes are best served with a dipping sauce. Usually it’s a remoulade sauce, but I chose my Smoky Comeback Dipping Sauce. It really takes these to another level. Yum!
Check this out! Can you taste it? This sauce is incredible! It has so many other uses! It tastes great slon a toasted hamburger bun or even for dipping in some shrimp! I even tried it on my Maryland Crab Cake! How about as a sandwich/sub spread? It will disappear before you know it!
You can spread this sauce on the top and cut it with the side of your fork to eat or provide small individual dipping bowls to make it proper to double-dip!
Prep time:
Total time:
- 3-4 large green tomatoes, cut into ⅓"-1/2" slices
- 2 large eggs, beaten
- ½ c. buttermilk
- ½ c.all-purpose flour
- ¼ c. all-purpose flour
- ½ c. cornmeal
- ¼ c. Panko crumbs
- 1 t. Kosher salt
- ½ t. black pepper
- ½ t. smoked paprika
- canola oil
- Slice tomatoes into ⅓"-1/2" slices.
- In a wide bowl, beat the 2 eggs, then whisk in the buttermilk.
- On a plate, place ½ cup of flour .
- In another flat-bottomed dish, combine the ¼ cup of flour with the remaining ingredients and seasonings.
- Preheat ¼" - ½" of oil in a heavy flat-bottomed skillet or cast iron skillet to medium heat, 375 degrees. An electric skillet would also work as it regulates temperature well.
- Dredge each tomato slice with flour.
- Dip it in the egg mixture.
- Dredge the tomato slice in the cornmeal mixture.
- Drop a few tomatoes in oil; don't overcrowd them! They should not touch.
- Cook until lightly brown. Flip over and repeat. Place on paper towels to absorb excess oil.
- Dip in some Comeback Dipping Sauce or your favorite dipping sauce.
