Description
Fried Green Tomatoes are a delicious Southern classic featuring firm, unripe tomatoes sliced and coated in a seasoned breading, then fried to a crispy golden brown. Served with a zesty remoulade sauce, this snack is tangy, crunchy, and 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
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, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust seasoning as 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 moisture. Pat dry gently with paper towels.
- Set up breading station: Arrange three shallow dishes: the first with a mixture of flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper; the second with buttermilk, egg white, and hot sauce whisked together; the third with panko breadcrumbs and cornmeal combined.
- Bread the tomato slices: Dip each tomato slice first in the flour mixture, shaking off excess, then in the buttermilk mixture, and finally press into the cornmeal mixture to coat evenly. Place the breaded slices on a wire rack set over a rimmed baking sheet to let the coating set while heating oil.
- Heat oil and fry: In a large cast iron skillet, heat vegetable oil over medium-high heat until shimmering and reaching 350 degrees Fahrenheit. Fry the tomato slices in batches, 3 to 4 at a time, without overcrowding, for 3 to 5 minutes per side until golden brown and crispy. Adjust heat as needed to maintain temperature.
- Drain and serve: Transfer fried tomato slices to a paper towel-lined plate to drain excess oil. Repeat with remaining slices, replacing oil if it becomes too dark or dirty. Serve hot immediately with the prepared remoulade sauce.
Notes
- Use firm, unripe green tomatoes to achieve the perfect tang and texture.
- Allowing the salted tomato slices to rest and dry helps the breading adhere better.
- The remoulade sauce can be made ahead and stored refrigerated for up to 2 days.
- For a crispier coating, press the breadcrumbs and cornmeal firmly onto the slices.
- If preferred, this recipe can be adapted for air frying by cooking at 375 degrees Fahrenheit for about 10 minutes, flipping halfway.
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
