Description
Fried Green Tomatoes are a classic Southern appetizer featuring firm, unripe green tomatoes sliced, seasoned, coated in a flavorful breading, and fried until crispy and golden. Served with a zesty remoulade sauce, this dish offers a perfect balance of tangy tomato, crunchy crust, and creamy spicy dipping sauce.
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
Tomato and Breading
- 3 large firm unripe green tomatoes (about 1 1/2 pounds total)
- Coarse salt, for seasoning tomatoes
- 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. Adjust seasonings to taste, then refrigerate until ready to serve.
- Prepare the Tomatoes: Using a serrated knife, slice the green tomatoes into 3/8 inch thick rounds. Sprinkle both sides generously with coarse salt and let them sit for 30 minutes to draw out moisture. Afterward, gently pat dry with paper towels to remove excess moisture.
- Set Up Breading Stations: In three shallow dishes, prepare the coating mixtures as follows: 1) whisk together flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper; 2) whisk together buttermilk, egg white, and hot sauce; 3) combine panko breadcrumbs and cornmeal.
- Bread the Tomato Slices: Dip each tomato slice first into the flour mixture, shaking off the excess, then into the buttermilk mixture, and finally press into the breadcrumb mixture until coated well. Place breaded slices on a wire rack inside a rimmed baking sheet in a single layer to let the coating set while you heat the oil.
- Heat Oil and Fry Tomatoes: Warm vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers. Fry 3 to 4 tomato slices at a time without overcrowding, cooking 3 to 5 minutes per side until golden brown and crispy. Adjust heat as necessary.
- Drain and Serve: Transfer fried tomatoes to a paper towel-lined plate to remove excess oil. Repeat frying with remaining slices, replacing oil if needed. Serve immediately with the prepared remoulade sauce.
Notes
- Use firm, unripe green tomatoes for the best texture and flavor.
- Allowing the salted tomato slices to rest draws out moisture, helping the breading adhere better and preventing sogginess.
- You can substitute regular paprika with smoked paprika for a deeper flavor.
- If buttermilk is unavailable, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.
- For a crispier coating, press the breadcrumbs and cornmeal firmly onto the tomato slices.
- Maintain oil temperature around 350°F to ensure even frying without burning.
- Leftover fried green tomatoes are best enjoyed fresh but can be reheated gently in an oven or air fryer to retain crispiness.
Nutrition
- Serving Size: 2 fried green tomato slices with sauce
- 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
