Alabama Grilled Green Tomatoes with Crispy Breading

Introduction

Get ready for a true Southern delight! These Alabama-style grilled green tomatoes feature a deliciously tangy flavor with a crispy, golden breading. Using the Arteflame grill, we achieve the perfect crust while keeping the inside juicy and flavorful. This is grilling at its best—no need for an oven or extra pans. Follow this easy recipe to create a dish with the perfect balance of crunch and zesty goodness!

Ingredients

• 4 large green tomatoes, sliced into ½-inch rounds
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 eggs, lightly beaten
• ½ cup buttermilk
• 3 tablespoons butter (for grilling)
• Chopped fresh parsley for garnish
• Ranch or remoulade sauce for dipping

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the center of your Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the breading station

1. In a shallow bowl, mix the cornmeal, flour, salt, black pepper, smoked paprika, and cayenne pepper.
2. In another bowl, whisk together the eggs and buttermilk.

Step 3: Coat the green tomatoes

1. Dip each slice of green tomato into the buttermilk mixture.
2. Next, coat each slice thoroughly with the cornmeal-flour mixture, ensuring an even layer.

Step 4: Grill the tomatoes

1. Spread 3 tablespoons of butter onto the Arteflame flat cooktop, near the center where the heat is optimal for crisping.
2. Place the breaded tomato slices onto the hot griddle.
3. Grill for 3–4 minutes per side, or until golden brown and crispy.
4. Move the slices towards the cooler outer edge if needed to keep them warm without burning.

Step 5: Serve and enjoy

1. Garnish with freshly chopped parsley.
2. Serve with ranch or remoulade sauce for dipping.

Tips

• For extra crunch, double dip the tomatoes—dip in buttermilk twice before coating with cornmeal.
• Use smoked paprika for an enhanced depth of flavor.
• Ensure even heat by adjusting placement on the griddle as needed.
• Use freshly ground black pepper for better taste.
• Make sure the grill is properly preheated for the crispiest results.

Variations

1. Spicy Cajun: Add an extra ½ teaspoon of cayenne pepper and serve with a spicy remoulade sauce.
2. Herb-Infused: Mix fresh chopped basil and parsley into the cornmeal mixture for a fresh herbal twist.
3. Cheesy Delight: Add finely grated Parmesan into the breading mix for a rich, earthy flavor.
4. Southern BBQ: Brush with a light layer of BBQ sauce before removing from the grill for a smoky, tangy taste.
5. Panko-Crusted: Swap the cornmeal for panko breadcrumbs for a lighter, flakier crunch.

Conclusion

Alabama-style grilled green tomatoes are a game changer! They achieve the perfect crunch while keeping the tangy, juicy goodness intact. The Arteflame grill ensures even heat distribution, making this dish easy to perfect. Serve these alongside your favorite grilled meats or enjoy them on their own as a crisp, flavorful appetizer.

Best Pairings

• Grilled ribeye steak with butter and garlic
• Smoked brisket sandwich with coleslaw
• Southern-style mac and cheese
• Homemade cornbread with honey butter
• Iced sweet tea with lemon