Fried Green Tomatoes
Makes 4 servings
  • 3 medium green tomatoes, sliced ⅓ inch thick
  • 1½ teaspoons kosher salt, divided
  • 1½ cups all-purpose flour, divided
  • ½ cup plain cornmeal
  • ½ teaspoon ground black pepper
  • 1 cup whole buttermilk
  • 1 large egg
  • Vegetable oil, for frying
  • Zesty Rémoulade (recipe follows)
  1. Place tomatoes in a single layer on paper towels. Sprinkle with ½ teaspoon salt.
  2. Place ½ cup flour in a small bowl. In a shallow dish, whisk together cornmeal, pepper, remaining 1 cup flour, and remaining 1 teaspoon salt. In another small bowl, whisk together buttermilk and egg. Dredge tomato slices in flour, shaking off excess. Dredge in buttermilk mixture, letting excess drip off; dredge in cornmeal mixture. Place on a wire rack, and let stand for 10 minutes.
  3. Pour oil to a depth of ¼ to ½ inch in a large cast-iron skillet, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Fry tomatoes in batches until golden brown, about 2 minutes per side. Let drain on paper towels or a clean wire rack. Sprinkle tomatoes with additional salt, if desired. Serve immediately with Zesty Rémoulade.
Recipe by Paula Deen Magazine at