Description
Fried Green Tomatoes are a classic Southern dish featuring unripe, tangy green tomatoes coated in a flavorful seasoned breading, dipped in buttermilk, and fried to golden, crispy perfection. Served with a zesty remoulade sauce, this snack offers a delightful combination of textures and flavors that are 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 Seasoning
- 3 large firm (unripe) green tomatoes (about 1 1/2 pounds total)
- coarse salt
Breading
- 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, prepared horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust seasonings if needed. Cover and 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 sit for 30 minutes to draw out moisture, which helps the breading adhere better. Gently pat dry with paper towels before breading.
- 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 fine white cornmeal.
- Bread the tomatoes: Dip each tomato slice first in the flour mixture, shaking off excess, then into the buttermilk mixture, and finally press into the cornmeal and panko mixture to coat evenly. Place breaded slices on a wire rack set over a rimmed baking sheet in a single layer and let sit while heating oil to allow coating to set.
- Heat the oil: In a large cast iron skillet, warm vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers (oil should sizzle immediately if water is sprinkled in).
- Fry the tomatoes: Carefully add 3 to 4 tomato slices at a time to the hot oil, avoiding overcrowding. Fry for 3 to 5 minutes on each side or until golden brown, adjusting heat as needed to maintain oil temperature. Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
- Serve: Repeat frying with remaining tomato slices, replacing oil if necessary. Serve the fried green tomatoes immediately with the prepared remoulade sauce for dipping.
Notes
- Use firm, unripe green tomatoes for crisp texture and tangy flavor.
- Letting the tomato slices sit with salt draws out moisture and improves breading adhesion.
- Panko breadcrumbs combined with cornmeal provide a crunchy, flavorful coating.
- Vegetable oil should be maintained at 350°F for perfect frying—too hot and the coating may burn before tomatoes cook through.
- You can substitute buttermilk with milk plus a teaspoon of lemon juice or vinegar if needed.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- The remoulade sauce can be made ahead and refrigerated to enhance flavor.
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
