Anti Inflammatory Fried Green Tomatoes

Total time35 min

Prep time15 min

Cook time20 min

4.9

(23)

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Ingredients

4 servings

3 medium green tomatoes (about 1 ½ lb total), ends trimmed
1 tsp kosher salt, divided
½ tsp black pepper, divided
0.750 cup all-purpose flour
2 large eggs
2 tbsp buttermilk
¾ cup fine yellow cornmeal
1 tsp smoked paprika
½ tsp cayenne pepper
¾ cup vegetable oil or canola oil, for frying
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

flaky sea salt, for finishing (optional)
hot sauce or remoulade, for serving (optional)

Instructions

1
Slice the green tomatoes into rounds about 1/4-inch thick. Lay them in a single layer on a wire rack set over a rimmed baking sheet and season both sides with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Let them sit for 5 minutes — the surface will look slightly damp.
2
Set up a three-stage dredging station: in the first shallow bowl, combine the 1/2 cup all-purpose flour with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In the second bowl, whisk together the eggs and buttermilk until smooth. In the third bowl, stir together the cornmeal, 1/4 cup all-purpose flour, smoked paprika, and cayenne.

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