Description
Fried Green Tomatoes feature firm, unripe tomatoes sliced, breaded in a flavorful seasoned mixture, and fried to a golden crisp. Served with a tangy, spicy remoulade sauce, this classic Southern appetizer offers a perfect balance of crunch and zest that’s irresistible.
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
Fried Green Tomatoes
- 3 large firm unripe green tomatoes (about 1 1/2 pounds total)
- Coarse salt, for sprinkling
- 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, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper until smooth. Taste and adjust seasonings if needed. Refrigerate until ready to use.
- 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 moisture. Gently pat dry with paper towels to remove excess moisture.
- Set Up Breading Stations: Arrange three shallow dishes. In the first, whisk together flour, coarse salt, smoked paprika, garlic powder, onion powder, and ground black pepper. In the second dish, whisk buttermilk, egg white, and hot sauce. In the third, combine panko bread crumbs and white cornmeal.
- Bread the Tomato Slices: Dip each tomato slice first in the flour mixture, shaking off excess, then into the buttermilk mixture, and finally press into the cornmeal mixture to coat well. Place the breaded slices on a wire rack set inside a rimmed baking sheet in a single layer and let them sit while heating the oil to allow the coating to set.
- Heat Oil and Fry: In a large cast iron skillet, warm vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers. Carefully add 3 to 4 tomato slices without overcrowding. Fry each side for 3 to 5 minutes until golden brown, adjusting heat as needed to maintain temperature.
- Drain the Fried Tomatoes: Transfer the fried tomato slices to a paper towel-lined plate to drain excess oil. Repeat frying with the remaining slices, replacing oil if it becomes too dark or dirty.
- Serve: Serve the fried green tomatoes immediately with the chilled remoulade sauce on the side for dipping.
Notes
- Use firm, unripe green tomatoes for the best texture and flavor.
- Salting the tomato slices ahead draws out moisture, helping the breading adhere and preventing sogginess.
- Adjust the level of hot sauce in both the remoulade and buttermilk mixture to your preferred spice tolerance.
- If preferred, you can bake or air fry the tomatoes for a lighter version, but frying yields the crispiest texture.
- Make sure the oil is hot enough before frying; a temperature of 350°F ensures crispy, not greasy, tomatoes.
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
