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Crispy fried green tomatoes with a cornmeal crust are a quintessential Southern vegetarian appetizer. Tangy, crunchy, and fresh, these family favorites pair perfectly with remoulade sauce.
Slice the green tomatoes into 1/4-inch thick rounds. Sprinkle both sides lightly with kosher salt and let them rest on paper towels for 10 minutes to draw out moisture.
Prepare three breading stations: place the flour in the first shallow bowl, beat buttermilk with eggs in a second bowl, and mix cornmeal with black pepper and paprika in a third bowl.
Pat tomato slices dry, then dredge each slice fully in flour, dip in the egg-buttermilk mixture, and coat thoroughly in the seasoned cornmeal.
In a large skillet, heat vegetable oil over medium-high heat (350°F) until shimmering but not smoking. Test by dropping in a pinch of cornmeal—it should sizzle.
Fry tomato slices in batches, without crowding, 2–3 minutes per side until golden brown and crisp. Transfer to a rack or paper towels and sprinkle with extra salt while hot. Serve immediately.
