Prepare the tomatoes: Wash and slice the green tomatoes into ½-inch thick rounds. Pat dry with paper towels.
Set up your dredging station:
Bowl 1: Flour mixed with salt, pepper, and paprika.
Bowl 2: Beaten eggs with buttermilk.
Bowl 3: Cornmeal.
Coat the tomatoes:
Dip each tomato slice in flour first, then in the egg mixture, and finally coat with cornmeal.
Press lightly so the cornmeal sticks.
Fry the tomatoes:
Heat about ¼ inch of oil in a large skillet over medium heat.
Fry tomato slices in batches for 2–3 minutes per side, until golden brown and crispy.
Transfer to paper towels to drain excess oil.
Serve hot:
Sprinkle with a little extra salt.
Serve with ranch dressing, spicy mayo, or a tangy remoulade.
💡 Tips:
Use firm green tomatoes for the best texture.
Keep the oil at a steady medium heat — too hot will burn the coating, too low makes it soggy.
You can also bake them for a lighter version: brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
If you want, I can also craft a fun Facebook caption for this recipe — something like: “Crispy, tangy, golden…who’s ready for Fried Green Tomatoes? 🍅🔥” to get your followers drooling!
