Fried Green Tomatoes

Instructions:

1. Prep Tomatoes:

   • Slice tomatoes into ¼-inch thick rounds. Discard the stem and end pieces.

   • Lightly sprinkle with salt and let sit for 5-10 minutes (this draws out moisture for crispier results). Pat dry with paper towels.

2. Set Up Breading Stations:

   • 1st Bowl: ½ cup flour

   • 2nd Bowl: Buttermilk + egg (if using), whisked

   • 3rd Bowl: Remaining ½ cup flour + cornmeal + salt, pepper, paprika, and garlic powder (mix well).

3. Bread the Tomatoes:

   • Dredge each tomato slice in flour (shake off excess).

   • Dip in buttermilk mixture.

   • Coat in cornmeal mixture, pressing lightly to adhere.

   • Place on a wire rack while heating oil (helps coating set).

4. Fry:

   • Heat ½ inch of oil in a large skillet (cast iron works best) over medium heat (350°F).

   • Fry tomatoes in batches (don’t overcrowd) for 2-3 minutes per side, until golden brown.

   • Drain on a paper towel-lined plate or rack. Sprinkle with extra salt while hot.

5. Serve Warm!

   • Enjoy with remoulade, ranch, or a spicy aioli.

Tips:

• For extra crunch, double-dip in buttermilk and cornmeal.

• Air Fryer Option: Spray breaded tomatoes with oil and air fry at 400°F for 10-12 mins, flipping halfway.

• Add Parmesan cheese to the breading for extra flavor.