Description
Fried Green Tomatoes are a classic Southern dish featuring firm, unripe green tomatoes coated in a seasoned breading, dipped in buttermilk, and fried until golden and crispy. Served with a flavorful remoulade sauce, this snack delivers tangy, crunchy, and savory bites 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
Tomatoes and Seasoning
- 3 large firm unripe green tomatoes (about 1 1/2 pounds total)
- Coarse salt, for sprinkling
Breading Station
- 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
For Frying
- 1 1/2 cups vegetable oil
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 seasonings as needed. Cover and 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 of the slices with coarse salt and let them stand for 30 minutes to draw out moisture. Afterward, gently pat them dry with paper towels.
- Set up the breading station: Arrange three shallow dishes. In the first, combine flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. In the second, whisk together buttermilk, egg white, and hot sauce. In the third, mix panko bread crumbs and cornmeal.
- Bread the tomatoes: Dip each tomato slice first into the flour mixture, shaking off excess, then into the buttermilk mixture, and finally coat with the cornmeal mixture, pressing gently to adhere. Place the breaded slices on a wire rack set over a rimmed baking sheet in a single layer, and let them rest while heating the oil to allow the coating to set.
- Heat the oil: In a large cast iron skillet, heat vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers, indicating readiness for frying.
- Fry the tomatoes: Working in batches, carefully add 3 to 4 tomato slices to the hot oil without overcrowding. Fry each side for 3 to 5 minutes until golden brown, adjusting heat to maintain temperature.
- Drain and serve: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat frying with remaining slices, replenishing oil if necessary. Serve immediately with the prepared remoulade sauce.
Notes
- Use firm, unripe green tomatoes for best texture and flavor.
- Allowing the salted tomato slices to rest draws out moisture, helping the breading stick better and resulting in crispier fried tomatoes.
- You can substitute mayonnaise with a vegan mayonnaise if desired to make the sauce vegan.
- If preferred, the air fryer can be used to make a lighter version; coat tomatoes as directed, then air fry at 375 degrees Fahrenheit for 8-10 minutes, flipping halfway through.
- Use a thermometer to monitor oil temperature to avoid burning or undercooking.
- Serve immediately for the crispiest texture.
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
