Ingredients:

  • 4 large green tomatoes, sliced into 1/4-inch rounds
  • 1 tsp Kosher salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole buttermilk
  • 1 tsp hot sauce
  • 1/2 cup fine-ground yellow cornmeal
  • 1/2 cup Panko breadcrumbs
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 inch vegetable oil for frying
  • 1 tbsp bacon grease

Instructions:

  1. Slice green tomatoes into 1/4-inch rounds. Arrange them on paper towels and sprinkle with 1 tsp Kosher salt. Let sit for 5 minutes to draw out moisture, then blot the tops dry with additional paper towels.
  2. Set up a dredging station with three shallow bowls. Bowl 1: 1/2 cup all-purpose flour. Bowl 2: 2 eggs beaten with 1/2 cup buttermilk and 1 tsp hot sauce. Bowl 3: 1/2 cup cornmeal, 1/2 cup panko, smoked paprika, garlic powder, and black pepper.
  3. Coat each tomato slice first in flour (shake off excess), then dip in the buttermilk mixture, and finally press firmly into the cornmeal-panko mixture to coat all sides.
  4. Heat vegetable oil and bacon grease in a 12-inch cast iron skillet over medium-high heat until it reaches 350°F.
  5. Fry the tomato slices in batches to avoid crowding the pan. Cook for 2–3 minutes per side until the crust is mahogany-colored and crisp.
  6. Remove tomatoes from the oil and place on a wire cooling rack set over a baking sheet to drain. This prevents the bottom from becoming soggy.