Description
Fried Green Tomatoes are a classic Southern snack made from firm unripe green tomatoes coated in a seasoned breading, dipped in buttermilk, and fried until golden and crispy. Served with a zesty remoulade sauce, they offer a tangy and flavorful appetizer or side dish perfect for any occasion.
Ingredients
Scale
Remoulade Sauce
- 1 1/4 cups mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 clove garlic, grated
- Grind of black pepper
Green Tomatoes and Breading
- 3 large firm unripe green tomatoes (about 1 1/2 pounds total)
- Coarse salt
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 cup buttermilk
- 1 large egg white
- 1/2 teaspoon hot sauce (such as Tabasco)
- 1/2 cup panko bread crumbs
- 1/3 cup fine white cornmeal
- 1 1/2 cups vegetable oil (for frying)
Instructions
- Make the remoulade sauce: In a medium bowl, whisk together mayonnaise, spicy brown mustard, paprika, fresh parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust the seasonings if needed. Refrigerate until ready to serve.
- Prepare the tomatoes: Using a serrated knife, slice the green tomatoes into 3/8 inch thick slices. Sprinkle both sides generously with coarse salt and let them stand for 30 minutes to draw out excess moisture. Gently pat them dry with paper towels to help the breading stick.
- Set up the breading station: In three separate shallow dishes, combine the following: Dish 1 – whisk together flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. Dish 2 – whisk together buttermilk, egg white, and hot sauce. Dish 3 – combine panko breadcrumbs and fine white cornmeal.
- Bread the tomato slices: Dip each tomato slice first into the flour mixture, shaking off any excess, then into the buttermilk mixture, and finally coat with the cornmeal and panko mixture, pressing gently to adhere. Place the breaded slices on a wire rack set inside a rimmed baking sheet and let them sit while heating the oil to allow the coating to set.
- Heat the oil: In a large cast iron skillet, warm vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers. Test by sprinkling a bit of water on the oil; it should sizzle immediately.
- Fry the tomatoes: Carefully add 3 to 4 breaded tomato slices to the hot oil, avoiding overcrowding. Fry until golden brown on each side, about 3 to 5 minutes per side. Adjust heat as necessary to maintain oil temperature. Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat with remaining slices, replacing oil if needed.
- Serve: Serve the fried green tomatoes immediately with the prepared remoulade sauce for dipping.
Notes
- For a crispy alternative, these tomatoes can also be cooked in an air fryer; adjust cooking times accordingly.
- Using a serrated knife helps to slice the tomatoes cleanly without crushing them.
- Letting the salted tomato slices rest draws out moisture, which helps the breading adhere better and results in a crispier crust.
- You can adjust the level of spice in the remoulade sauce by varying the amount of hot sauce and Cajun seasoning.
- If buttermilk is unavailable, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar left to sit for 5 minutes.
Nutrition
- Serving Size: 2 tomatoes
- Calories: 547 kcal
- Sugar: 6 g
- Sodium: 875 mg
- Fat: 49 g
- Saturated Fat: 16 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
