Crispy on the outside and tender in the middle, these Fried Green Tomatoes are addictive! Serve them as an appetizer, a party snack or make them the main attraction piled high on a BLT! This recipe for Fried Green Tomatoes is a slight variation of Southern Cooking’s version: skipping the sugar, adding a bit of cayenne for kick and finishing with flaky sea salt for extra flavor and crunch.
avocado oilor other high vegetable heat oil, for frying
flaky sea saltsuch as Maldon, for finishing
Slice tomatoes into ¼-inch thick rounds.
To Make Breading Mixture:
Whisk egg and buttermilk together in a shallow bowl.
Scoop ¼ cup flour onto a medium plate.
To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
To Bread Tomatoes:
Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
To Fry Green Tomatoes:
Line a plate with paper towels; set aside.
In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It's important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don't get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.