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Fried Green Tomatoes

by Staff
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR ANN SPENCER

When green tomatoes are in season, this Southern staple is the first dish we think of. Nothing complements a juicy, tart green tomato quite like a crunchy, slightly sweet cornmeal crust. A classic remoulade is our condiment of choice, but if you don’t feel like whipping one up from scratch, making a simple two-ingredient spicy mayo will absolutely do the trick.

Salting your tomato slices brings moisture to the surface, which helps to adhere the cornmeal. Don’t skip this step!

Making these ahead? Keep fried tomatoes in a 200° oven in a single layer on a wire rack fitted into a sheet tray.

If you tried this recipe, let us know how it went in the comment section below!

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Yields:

4
– 6


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

45

mins

4


medium green tomatoes (about 5 oz. each)

Freshly ground black pepper

1
c.

stone-ground yellow cornmeal (not coarse)

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  1. Peel tomatoes and trim off ends, then cut into 1/4″ slices. Arrange side by side on a sheet tray or large cutting board; season both sides with salt and pepper. Let sit 10 minutes.
  2. Meanwhile, place a wire rack in a sheet tray and line a large plate with paper towels. In a small shallow bowl, stir cornmeal and paprika to combine.
  3. Dip each tomato slice into cornmeal mixture until coated. Transfer to prepared rack.
  4. In a large cast-iron skillet over medium-high heat, heat oil until shimmering. Add 2 to 3 tomato slices and cook until bottom sides are golden and crisp, about 3 minutes. Carefully flip and cook until second sides are golden, about 2 minutes more. Transfer to prepared plate; season with salt. Repeat with remaining tomatoes.
  5. Serve tomatoes with remoulade alongside.

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fried green tomatoes with remoulade

PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR ANN SPENCER

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