Fried Green Tomatoes with Remoulade Sauce

Fried green tomatoes are a classic Southern dish that's crispy, tangy, and totally delicious. When paired with a creamy, zesty remoulade sauce, they become an irresistible appetizer or side dish.

The crunch of the cornmeal coating, combined with the tartness of the green tomatoes, makes for a perfect contrast to the rich and flavorful remoulade. Here's how to make it!

Ingredients:

For the Fried Green Tomatoes:

• 4 medium green tomatoes (firm and unripe)

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional, for added flavour)

• 1 cup cornmeal (preferably fine)

• ½ cup seasoned panko crumbs

• 2 large eggs

• 1/4 cup buttermilk (or regular milk)

• Vegetable oil for frying (about 2 cups)

For the Remoulade Sauce:

• 1/2 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon lemon juice (freshly squeezed)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon hot sauce (Tabasco or your favourite brand)

• 1 tablespoon capers, finely chopped

• 1 tablespoon fresh dill, chopped

• 1 tablespoon pickle relish or finely chopped pickles

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (optional, for heat)

• Salt and pepper to taste

Instructions:

1. Prepare the Green Tomatoes:

• Slice the green tomatoes into 1/4-inch thick slices. Lay them on a paper towel-lined tray to absorb excess moisture. Gently pat the tops with more paper towels to remove any extra liquid. This helps the breading stick better and prevents splattering during frying.

2. Make the Breading:

• In one shallow bowl, combine the flour, salt, black pepper, garlic powder, and smoked paprika (if using). Stir to combine.

• In a second shallow bowl, whisk together the eggs and buttermilk.

• In a third shallow bowl, place the cornmeal and seasoned panko crumbs.

3. Coat the Tomatoes:

• Dip each tomato slice first into the flour mixture, coating both sides. Shake off any excess flour.

• Then dip it into the egg and buttermilk mixture, allowing any excess to drip off.

• Finally, coat the tomato slice in the cornmeal and panko mixture, pressing gently to make sure the coating sticks. Place the breaded tomatoes on a plate or tray.

4. Fry the Tomatoes:

• Heat the vegetable oil in a large skillet (cast iron works best) over medium-high heat. You need enough oil to cover the bottom of the skillet by about 1/2 inch.

• Once the oil is hot (test by dropping a small bit of cornmeal into the oil – it should sizzle immediately), carefully add the breaded tomato slices in batches. Do not overcrowd the pan.

• Fry for about 2–3 minutes on each side, or until golden brown and crispy. Use tongs to flip the slices carefully.

• Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.

5. Make the Remoulade Sauce:

• While the tomatoes are frying, combine all the remoulade sauce ingredients in a small bowl.

• Whisk until smooth, then taste and adjust the seasoning with salt, pepper, or more hot sauce if desired. Refrigerate the sauce until ready to serve.

6. Serve:

• Serve the fried green tomatoes hot with a generous dollop of remoulade sauce on the side for dipping, or drizzle the sauce over the tomatoes. Garnish with extra parsley or a few lemon wedges if desired.

Tips:

• Choosing Green Tomatoes: Make sure the tomatoes are firm and unripe; they should have a tart flavour and be able to hold their shape during frying.

• Buttermilk Substitute: If you don't have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar stirred in. Let it sit for 5–10 minutes to curdle.

• Crispiness Tip: If you want extra crispness, add a tablespoon of cornstarch to the flour mixture.

• Make-Ahead: You can prepare the breaded tomatoes ahead of time and refrigerate them until you're ready to fry. This helps the breading set and reduces the chances of it falling off while frying.

Whether you're serving them as an appetizer, a side dish, or even a light meal, they are sure to impress with their Southern charm and bold flavours! Enjoy!

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Fried Green Tomatoes with Remoulade Sauce

Yield: 15

Author: Jennifer Cartier

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

For the Fried Green Tomatoes

• 4 medium green tomatoes (firm and unripe)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, for added flavor)
• 1 cup cornmeal (preferably fine)
• ½ cup seasoned panko crumbs
• 2 large eggs
• 1/4 cup buttermilk (or regular milk)
• Vegetable oil for frying (about 2 cups)

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (Tabasco or your favourite brand)
• 1 tablespoon capers, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon pickle relish or finely chopped pickles
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

Instructions

1. Slice the green tomatoes into 1/4-inch thick slices. Lay them on a paper towel-lined tray to absorb excess moisture. Gently pat the tops with more paper towels to remove any extra liquid. This helps the breading stick better and prevents splattering during frying.
2. In one shallow bowl, combine the flour, salt, black pepper, garlic powder, and smoked paprika (if using). Stir to combine.
3. In a second shallow bowl, whisk together the eggs and buttermilk.
4. In a third shallow bowl, place the cornmeal and seasoned panko crumbs.
5. Dip each tomato slice first into the flour mixture, coating both sides. Shake off any excess flour.
6. Then dip it into the egg and buttermilk mixture, allowing any excess to drip off.
7. Finally, coat the tomato slice in the cornmeal and panko mixture, pressing gently to make sure the coating sticks. Place the breaded tomatoes on a plate or tray.
8. Heat the vegetable oil in a large skillet (cast iron works best) over medium-high heat. You need enough oil to cover the bottom of the skillet by about 1/2 inch.
9. Once the oil is hot (test by dropping a small bit of cornmeal into the oil – it should sizzle immediately), carefully add the breaded tomato slices in batches. Do not overcrowd the pan.
10. Fry for about 2–3 minutes on each side, or until golden brown and crispy. Use tongs to flip the slices carefully.
11. Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.
12. While the tomatoes are frying, combine all the remoulade sauce ingredients in a small bowl.
13. Whisk until smooth, then taste and adjust the seasoning with salt, pepper, or more hot sauce if desired. Refrigerate the sauce until ready to serve.
14. Serve the fried green tomatoes hot with a generous dollop of remoulade sauce on the side for dipping, or drizzle the sauce over the tomatoes. Garnish with extra parsley or a few lemon wedges if desired.

Notes

Tips:

• Choosing Green Tomatoes: Make sure the tomatoes are firm and unripe; they should have a tart flavour and be able to hold their shape during frying.
• Buttermilk Substitute: If you don't have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar stirred in. Let it sit for 5–10 minutes to curdle.
• Crispiness Tip: If you want extra crispness, add a tablespoon of cornstarch to the flour mixture.
• Make-Ahead: You can prepare the breaded tomatoes ahead of time and refrigerate them until you're ready to fry. This helps the breading set and reduces the chances of it falling off while frying.

Nutrition Facts

Calories

162

Fat

8 g

Sat. Fat

1 g

Carbs

18 g

Fiber

2 g

Net carbs

16 g

Sugar

2 g

Protein

4 g

Sodium

318 mg

Cholesterol

28 mg

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