Fried Green Tomatoes are a celebration of all that's delicious in summer. Find green tomatoes at markets, vegetable stands, or even your own garden, before tomatoes are ripe and red. If you can't find them, ask someone at your local vegetable market to get some for you.
3mediumgreen tomatoessliced about 1/4" to 1/2", usually 3 slices each
vegetable oilfor frying
½cupcornmealfinely ground, heaping
½tspblack pepperfreshly ground
Ranch dressingfor dipping
Add enough of the oil to a large sturdy skillet (ie, cast-iron) to fill it to about 1/2-inch to 1-inch in depth. Heat over medium-high heat to 350F.
Meanwhile, set up a dredging station with three small to medium-sized baking pans or bowls. Place the flour in the first pan, buttermilk in the second, and mix in the third pan the cornmeal, breadcrumbs, paprika, cayenne, salt, and pepper.
Place the sliced tomatoes first in the flour, flipping to coat and cover. Shake off excess and then lower into the buttermilk. Shake off excess and then add into the cornmeal/breadcrumb mixture. Use your fingers to help the breading adhere to the tomato. It's okay if the tomato is not 100% coated with the breading.
Working in batches, carefully add the tomatoes to the hot oil. Cook them for about 2 minutes, and then use a fork and metal spatula or tongs to carefully flip the tomatoes over. Fry for another couple of minutes, or until they are golden brown. Transfer to a plate lined with paper towels. Repeat with remaining tomatoes.
Serve at once with homemade ranch dressing (or your favorite dipping sauce).
Be sure to select green tomatoes that are un-ripened vine tomatoes. Don't use naturally green tomatoes, such as heirloom. You'll typically get about 3 slices per tomato yielding 9 fried tomatoes. The recipe can easily be doubled if serving a group. See instructions in the blog post for baking or air-frying the tomatoes.The tomatoes reheat perfectly in an air-fryer for just a couple of minutes at 400 F. Though they won't be nearly as crunchy, they're still delicious at room temperature. The homemade ranch can be made several days in advance and we think is the perfect accompaniment for the tomatoes.