Gut Friendly Fried Green Tomatoes

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!