Fried Green Tomatoes

 in Favorite Recipes by

Provided by Zada Owens for the June 2022 issue of North Ellis Co.NOW Magazine.

  • 2 large firm green tomatoes, sliced 1/4-inch thick
  • 1 cup all-purpose flour (divided use)
  • 3/4 cup self-rising yellow cornmeal
  • Salt, to taste
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground pepper
  • 2 large eggs
  • 2 Tbsp. buttermilk
  • 1 tsp. hot sauce
  • 3 Tbsp. vegetable oil, for frying (more as needed)
  1. Place a single layer of tomatoes on doubled paper towels. Gently press; let rest for 10 minutes.
  2. Place 1/2 cup of the flour on a plate. On a second plate, whisk together the remaining flour, cornmeal and spices until blended.
  3. In a shallow bowl, whisk the eggs, buttermilk and hot sauce together. Dredge the tomato slices first in the plain flour, second in the egg wash and then in the seasoned cornmeal mix. Gently press the breading onto the tomato slices.
  1. In a deep cast-iron skillet, heat 1 inch of vegetable oil to 350-360 F. Don’t overcrowd the skillet. Fry 4-5 minutes, flipping carefully until golden brown. Best served alone or with homemade ranch dressing.