Fried Green Tomatoes

Love that this comes full circle. 💛 Let’s make the real thing.

Classic Southern Fried Green Tomatoes

🛒 Ingredients

• 3–4 firm green (unripe) tomatoes

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• Pinch cayenne (optional, for heat)

• Vegetable oil or bacon grease for frying

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🔪 Instructions

1. Slice the tomatoes
   Cut into ¼–½ inch thick slices. Lightly salt them and let sit 10–15 minutes. Pat dry.

2. Set up dredging station

   • Bowl 1: Buttermilk

   • Bowl 2: Mix cornmeal, flour, salt, pepper, paprika, cayenne

3. Coat
   Dip each slice into buttermilk, then press into the cornmeal mixture, coating well.

4. Fry
   Heat about ½ inch oil in a skillet over medium heat (around 350°F / 175°C).
   Fry 2–3 minutes per side until golden brown and crisp.

5. Drain
   Transfer to a paper towel-lined plate. Sprinkle with a little extra salt while hot.

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🍽 Serve With

• Remoulade or spicy mayo

• Ranch or buttermilk dressing

• A sprinkle of flaky salt + fresh cracked pepper

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Pro Tips

• Use truly green, firm tomatoes — not just underripe red ones.

• Don’t overcrowd the pan; it drops the oil temp.

• For extra crunch: double-dip (buttermilk → cornmeal → back into buttermilk → cornmeal again).

If you want, I can give you:

• An air fryer version

• A lighter baked version

• Or the kind they’d serve at the Whistle Stop Café vibe 😌