Fried Green Tomatoes

When late summer comes around and green tomatoes are in season, this fried Southern side becomes a frequent player in my hosting lineup. Green tomatoes are at their best when coated in a crunchy, slightly sweet cornmeal crust. Paired with a homemade tangy sauce, these fried beauties are the perfect summer appetizer to take advantage of green tomato season. Here’s everything you need to know to make this classic recipe at home:

How To Make Fried Green Tomatoes

INGREDIENTS

• Green Tomatoes: Green tomatoes are tomatoes that have not ripened. They are firmer and less juicy, making them perfect for frying.
• Cornmeal: Use stone-ground yellow cornmeal instead of coarse-ground for the best possible texture. Avoid a seasoned cornmeal—we’ll be seasoning it ourselves.
• Paprika: In addition to salt and pepper, I’m adding sweet paprika to the cornmeal mixture to add a bright, slightly fruity flavor.
• Vegetable Oil: You’ll want a neutral oil with a high smoke point for these tomatoes; I’m using vegetable oil, but canola oil or peanut oil will also work.
• Remoulade: A classic remoulade is our condiment of choice for these fried tomatoes, but if you don’t feel like whipping one up from scratch, making a simple two-ingredient spicy mayo will absolutely do the trick. Looking for more serving ideas? Really any creamy, tangy sauce you love will do, but if you’d prefer to focus on the tomato, just a little drizzle of hot sauce would also be delicious.

STEP-BY-STEP INSTRUCTIONS

First, cut your tomatoes into slices, around ¼” thick. Discard the ends, then arrange the slices side by side on a sheet tray or large cutting board. Season both sides generously with salt and pepper, then let them sit for 10 minutes—this will help bring excess moisture to the surface.

While your tomatoes are sitting, place a wire rack in a sheet tray, and line a shallow plate with paper towels. Set aside, and in a small shallow bowl, stir together the cornmeal and paprika to fully combine.

Once your tomatoes have released the excess moisture (don’t rush this step!), dip each slice into the cornmeal mixture until fully coated. Once coated, transfer to the prepared rack.

Heat the oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully add 2 to 3 slices to the oil (being careful not to overcrowd your skillet), and cook until the bottom sides are golden and crispy, around 3 minutes. Then, carefully flip and cook until the other sides are golden, around 2 minutes more. Once both sides are golden and crispy, transfer to a prepared plate and season with more salt.

Repeat with the remaining tomatoes, then serve with the remoulade or your chosen dipping sauce.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Preparing your tomatoes. Some like to peel their tomatoes before slicing; some leave the peels on. Peeled or not, whatever you do, do not skip salting your tomato slices. Salting your slices brings moisture to the surface, which helps your tomatoes adhere to the cornmeal. Skip this step, and your cornmeal mixture may have trouble sticking to your tomatoes when frying.

Make Ahead

Making these ahead? Keep fried tomatoes in a 200° oven in a single layer on a wire rack fitted into a sheet tray until you’re ready to serve. These tomatoes are best enjoyed day-of, so I recommend devouring them as soon as possible.