Description
Fried Green Tomatoes are a classic Southern snack featuring firm unripe tomatoes coated in a seasoned breading, dipped in buttermilk, and fried until golden and crispy. Served with a tangy remoulade sauce, they offer a perfect balance of crunch and spice that's irresistible as an appetizer or side dish.
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
- 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 seasonings as desired. Refrigerate until ready to serve.
- Prepare Tomatoes: Using a serrated knife, cut the green tomatoes into 3/8-inch thick slices. Sprinkle both sides with coarse salt and let them stand for 30 minutes to draw out moisture. Gently pat dry with paper towels.
- Set Up Breading Station: Arrange three shallow dishes: In the first, mix 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, combine panko breadcrumbs and fine white cornmeal.
- Bread the Tomato Slices: Dip each tomato slice first into the flour mixture, shaking off excess, then into the buttermilk mixture, and finally press into the cornmeal mixture. Place the coated slices on a wire rack in a single layer and let them sit while heating the oil.
- Heat Oil for Frying: Warm the vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350 degrees F and shimmers. Test by sprinkling a few drops of water; they should sizzle immediately.
- Fry the Tomatoes: Add 3 to 4 tomato slices at a time to the hot oil without overcrowding. Fry each side for 3 to 5 minutes until golden brown, adjusting heat as necessary to maintain temperature.
- Drain and Serve: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat frying with remaining slices, replacing oil as needed. Serve immediately with the prepared remoulade sauce.
Notes
- Use firm, unripe green tomatoes for the best texture and flavor.
- Letting the salted tomatoes rest draws out moisture which helps the breading adhere better and prevents sogginess.
- Press the cornmeal coating gently to ensure it sticks well to the tomato slices.
- If you prefer a lighter version, the tomatoes can be baked or air fried following similar breading steps.
- Replace buttermilk with a mixture of milk and a teaspoon of lemon juice if buttermilk is unavailable.
- Serve fried green tomatoes as an appetizer, side dish, or snack with remoulade or your favorite dipping sauce.
- Be careful not to overcrowd the skillet to maintain oil temperature and crispiness.
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
