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Fried Green Tomatoes with Buttermilk Dressing

A drawing of Fried Green Tomatoes with Buttermilk Dressing along with a side of Susan Miller's Sweet Potato Casserole on a blackboard background.

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Featured in Season 2, Episode 4

Cook time: Approximately 20 – 25 minutes 


  • 3-4 large green tomatoes, sliced into ¼-inch rounds 
  • 2 cups cornmeal 
  • 2 eggs 
  • 2 cups panko breadcrumbs  
  • 1 tbsp garlic powder 
  • ½ tsp cayenne  
  • 2 tsp paprika  
  • grapeseed or other high-heat, neutral oil for frying 
  • kosher salt 
  • black pepper  

Buttermilk Dressing 

  • ¾ cup mayonnaise  
  • 1 tbsp fresh lemon juice  
  • 1 tsp grated white onion  
  • 1 clove garlic, grated  
  • ¼-½ cup buttermilk  
  • 2 tbsp minced fresh tender herbs such as basil, parsley, chives, and cilantro  
  • kosher salt  
  • black pepper 


Place the slices of tomato in a single layer on a paper-towel-lined baking sheet. Sprinkle kosher salt over top and set aside for 15-30 minutes. The salt will help draw out any excess moisture from the tomatoes and aid in the frying process.   
Arrange a three-part breading station by lining up three medium mixing bowls and a platter. In the first bowl, combine the cornmeal, garlic powder, cayenne, paprika, 1 tsp kosher salt and ½ tsp black pepper. In the second bowl, whisk the two eggs and season lightly with salt and pepper. In the third bowl, add the panko breadcrumbs along with ½ tsp salt and ¼ tsp pepper.   
Working one tomato slice at a time, begin by tossing in the cornmeal, ensuring both sides of the tomato are coated. Transfer to the eggs, turning to coat each side and allowing any excess to drip off before placing the tomato slice in the panko, covering all sides in the breadcrumbs. Move to the platter and continue until all tomato slices are breaded.   
Place a cast-iron skillet on the stove and add enough grapeseed oil to come up the side of the pan about 1/8 of an inch. Warm the oil until very hot but not smoking. You may test the oil with a pinch of the panko crumbs; it is ready when the crumbs sizzle lightly as soon as they hit the oil and do not drop to the bottom of the pan (too cold) or immediately begin to blacken (too hot). Working in batches, fry the tomato slices in a single layer for 3 minutes on each side, until golden brown and crispy. Transfer to a plate lined with paper towels and immediately season with kosher salt. Serve warm with buttermilk dressing.   
Buttermilk Dressing  
Combine the mayonnaise, lemon juice, onion, garlic, pinch salt and pinch pepper in a bowl. Whisk until smooth and then slowly drizzle in the buttermilk until the dressing reaches your preferred consistency. Stir in the minced herbs and taste, adding additional salt and pepper if preferred. Serve alongside fried green tomatoes.