Fried Green Tomatoes

There are certain dishes that immediately feel like home, even if you didn’t grow up eating them. Fried green tomatoes are one of those for me. While visiting Savannah, I had the joy of cooking this dish alongside a dear friend in a kitchen filled with stories, laughter, and the kind of ease that comes from good food shared with good company. This recipe is simple, comforting, and full of southern character – the kind of meal that doesn’t need much else to feel complete.

INGREDIENTS

Green tomatoes

Canola oil (enough for shallow frying, about ½–¾ inch deep)1 cup granulated sugar

1 egg

¼ cup buttermilk

¼ cup milk

½ cup cornmeal

3 tablespoons flour

Bib lettuce

Green onions, thinly sliced (both white and green parts)

Fresh parsley, for garnish

FOR THE DRESSING

1½ cups mayonnaise

¼ cup buttermilk

1½ cloves garlic, minced

2¼ tablespoons finely chopped sweet onion (Vidalia preferred)

1½ tablespoons cider vinegar

2¼ teaspoons fresh parsley, chopped

Salt, to taste

Step 1: Heat canola oil in a skillet to a depth of about ½–¾ inch over medium heat until hot but not smoking.

Step 2: In a shallow bowl, whisk together the egg, buttermilk, and milk to make the egg wash.

Step 3: In a separate shallow bowl, combine the cornmeal and flour.

Step 4: Slice the green tomatoes into even rounds, about ¼ inch thick.

Step 5: Dip each tomato slice into the egg wash, then press lightly into the cornmeal mixture. Shake off any excess coating.

Step 6: Carefully place the breaded tomatoes into the hot oil. Fry until golden brown, turning once, and allowing them to develop good color.

Step 7: Remove the tomatoes from the oil and place them on a paper towel–lined plate to drain.

Step 8: To make the dressing, combine mayonnaise, buttermilk, garlic, sweet onion, cider vinegar, parsley, and salt in a bowl. Stir until well mixed.

Step 9: Arrange bib lettuce on a plate and top with two fried green tomato slices. Drizzle generously with the buttermilk dressing.

Step 10: Finish with sliced green onions and fresh parsley. Serve immediately, ideally with a warm biscuit.