Fried green tomatoes are a quintessential Southern comfort food that captures the essence of Southern cuisine flavors. This dish, with its crispy cornmeal coating, is not just a meal but a cultural experience that evokes memories of family gatherings and backyard barbecues.
Ingredients
Scale:
3 large green tomatoes
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 large eggs
1 cup buttermilk
Oil for frying
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot sauce
Instructions
Start by slicing the green tomatoes into 1/4-inch thick slices.
In a medium-sized bowl, whisk together the buttermilk and eggs until well combined.
In another shallow dish, combine the flour, cornmeal, salt, black pepper, and paprika.
Heat about 1/2 inch of oil in a large skillet over medium heat.
While the oil is heating, dip each tomato slice first into the buttermilk mixture, then dredge it in the cornmeal mixture.
Carefully place the coated tomato slices in the hot oil, making sure not to overcrowd the skillet.
Fry the tomatoes for about 3-4 minutes on one side or until they turn golden brown. Flip and continue frying for another 3-4 minutes.
Once fried, transfer the tomatoes to a paper towel-lined plate to drain any excess oil.
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, and hot sauce to create your dipping sauce.
Serve the fried green tomatoes warm, accompanied by the tangy dipping sauce.
