Description
Classic Southern Fried Green Tomatoes featuring tangy, unripened tomatoes coated in seasoned breading, dipped in buttermilk, and fried to golden, crispy perfection. Served with a zesty homemade remoulade sauce, this snack is irresistible and perfect for sharing.
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 for sprinkling
- 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, fresh parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and a grind of 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, which helps the breading stick better. After resting, gently pat the slices dry with paper towels.
- Set Up Breading Stations: Arrange three shallow dishes: In the first, whisk together the flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. In the second, combine buttermilk, egg white, and hot sauce. In the third, mix panko bread crumbs and cornmeal.
- Bread the Tomato Slices: Dip each tomato slice first into the flour mixture, shaking off excess, then into the buttermilk mixture, and finally coat with the panko and cornmeal mixture, pressing gently to adhere. Place breaded slices on a wire rack set over a rimmed baking sheet in a single layer and let them sit while heating oil to allow the coating to set.
- Heat the Oil: In a large cast iron skillet, warm the vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers. You can test heat by sprinkling a drop of water to see if it sizzles immediately.
- Fry the Tomatoes: Carefully add 3 to 4 breaded tomato slices to the hot oil, avoiding overcrowding. Fry for 3 to 5 minutes per side until golden brown, adjusting heat as necessary. Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining slices, replacing oil as needed.
- Serve: Serve the fried green tomatoes hot, accompanied by the chilled remoulade sauce for dipping.
Notes
- Use firm, unripe green tomatoes for the best texture and flavor.
- Letting salted tomato slices rest and drain helps the breading adhere better and reduces sogginess.
- The remoulade sauce can be made ahead and stored in the fridge for up to 2 days.
- For a crispier coating, press the breading firmly onto the tomatoes and let them set before frying.
- Vegetable oil with a high smoke point is best for frying to achieve an even golden crust.
- If preferred, these tomatoes can be cooked in an air fryer at 375 degrees Fahrenheit for 12 minutes, flipping halfway through.
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
