Fried Green Tomatoes with Remoulade Sauce

There’s something irresistibly nostalgic about the sound of a tomato slice sizzling in hot oil, crisping up until golden and perfect. Fried green tomatoes, with their crunchy exterior and juicy tang inside, are a Southern favorite for a reason. When paired with a creamy, zesty remoulade sauce, they become the kind of snack that makes you pause, savor, and maybe even lick your fingers when no one’s watching.

Behind the Recipe

The inspiration for this dish came from the late summer harvest in my grandmother’s garden. Her green tomatoes, plucked just before ripening, would sit on the windowsill until we turned them into something magical. Every time I fry up a batch, I’m transported back to those sunny kitchen mornings where the smell of cornmeal and spices filled the air, and someone was always reaching for “just one more” while they were still hot from the pan.

Recipe Origin or Trivia

Fried green tomatoes may scream “Southern comfort,” but their roots trace back to a blend of Southern U.S. traditions and Midwestern practicality. While often associated with Alabama or Georgia, the earliest known recipes appeared in Northeastern and Midwestern cookbooks. Over time, thanks to regional restaurants and the 1991 film “Fried Green Tomatoes,” the dish became a symbol of Southern cooking. The remoulade, with its French-Creole origin, adds a Louisiana twist that ties everything together in a mouthwatering cross-cultural bite.

Why You’ll Love Fried Green Tomatoes with Remoulade Sauce

This dish is more than a crispy snack. It’s layered with flavor, nostalgia, and just the right amount of Southern sass.

Versatile: Serve them as an appetizer, a side, or stack them in a sandwich for a twist on tradition.

Budget-Friendly: Uses basic pantry ingredients and garden-fresh tomatoes to keep costs low.

Quick and Easy: From slicing to frying, you’ll have this dish ready in under 30 minutes.

Customizable: Adjust the spice level, the breading, or even go gluten-free with a few swaps.

Crowd-Pleasing: Crispy edges and a creamy dip? Everyone’s going back for seconds.

Make-Ahead Friendly: Fry them up and keep them warm in the oven before guests arrive.

Great for Leftovers: Pop them in the toaster oven the next day and they’re still crunchy and delicious.

Chef’s Pro Tips for Perfect Results

Frying green tomatoes isn’t hard, but there are a few tricks to make them truly exceptional.

• Choose tomatoes that are firm and pale green, without much ripening.
• Let the slices rest after dredging so the coating sticks better.
• Double-dip for extra crunch: flour, then buttermilk, then cornmeal mix.
• Use peanut or vegetable oil for a high smoke point and better crisping.
• Don’t overcrowd the pan. Fry in batches for even cooking.

Kitchen Tools You’ll Need

To make this dish seamless and stress-free, here’s what you’ll want nearby.

Sharp Knife: For slicing tomatoes evenly without bruising.

Cutting Board: Preferably wood or plastic, to keep things tidy.

Mixing Bowls: You’ll need a few for dredging and dipping.

Cast Iron Skillet or Frying Pan: Retains heat well and gives the best fry.

Tongs or Slotted Spoon: For safe and easy flipping and removing.

Paper Towels and Plate: For draining excess oil and keeping them crisp.

Ingredients in Fried Green Tomatoes with Remoulade Sauce

This combo sings with a balance of acidity, creaminess, and spice. Here’s how it all comes together.

1. Green Tomatoes: 4 large, firm and unripe. These hold their shape and offer a signature tang.
2. All-Purpose Flour: 1 cup. Creates the first layer of the coating and helps everything stick.
3. Cornmeal: 1 cup. Adds that golden, crunchy texture.
4. Buttermilk: 1 cup. Tenderizes and helps the coating adhere.
5. Egg: 1 large. Mixed with buttermilk to bind.
6. Salt: 1 teaspoon. Enhances flavor.
7. Black Pepper: 1/2 teaspoon. Adds a mild bite.
8. Garlic Powder: 1/2 teaspoon. Layers in savory flavor.
9. Paprika: 1/2 teaspoon. Gives subtle warmth and color.
10. Vegetable Oil: For frying. Enough to cover the pan by about 1/2 inch.
11. Mayonnaise: 1/2 cup. Base for the remoulade.
12. Dijon Mustard: 1 tablespoon. Brings tang and depth.
13. Lemon Juice: 1 tablespoon. Adds brightness to the sauce.
14. Pickle Relish: 1 tablespoon. Sweet and zippy balance.
15. Hot Sauce: A few dashes. For kick.
16. Garlic (minced): 1 clove. Fresh and punchy in the sauce.
17. Paprika (for sauce): 1/4 teaspoon. Gives the remoulade its color and warmth.

Ingredient Substitutions

Not everything has to be exact. Here’s how to make it work with what you have.

Buttermilk: Use milk with a splash of vinegar or lemon juice.

Cornmeal: Try panko breadcrumbs or crushed crackers for a different crunch.

Green Tomatoes: Slightly underripe red tomatoes can work, but the texture will be softer.

Dijon Mustard: Yellow mustard or even whole grain will do in a pinch.

Pickle Relish: Finely chopped pickles with a bit of sugar work too.

Ingredient Spotlight

Green Tomatoes: The star of the show, they’re firm, tart, and hold up beautifully to frying. Their acidity cuts through the richness of the coating and sauce.

Cornmeal: Adds grit and texture to the crust, giving that Southern-style crunch you just don’t get from breadcrumbs alone.

Instructions for Making Fried Green Tomatoes with Remoulade Sauce

Alright, apron on and skillet ready? Let’s make this happen.

1. Preheat Your Equipment:
   Heat about 1/2 inch of vegetable oil in a heavy skillet over medium heat. You want it hot but not smoking.
2. Combine Ingredients:
   In one bowl, mix flour with garlic powder, paprika, salt, and pepper. In another bowl, whisk the egg and buttermilk together. In a third bowl, add cornmeal.
3. Prepare Your Cooking Vessel:
   Line a plate with paper towels to catch any excess oil from the fried tomatoes.
4. Assemble the Dish:
   Slice the tomatoes about 1/4 inch thick. Dredge each slice in the seasoned flour, dip in the buttermilk mixture, then coat with cornmeal.
5. Cook to Perfection:
   Carefully place slices in the hot oil. Fry for about 3 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan.
6. Finishing Touches:
   Let the slices drain on the paper towel-lined plate. Meanwhile, mix together the mayonnaise, mustard, lemon juice, pickle relish, garlic, paprika, and hot sauce to make the remoulade.
7. Serve and Enjoy:
   Plate the tomatoes while warm with a generous scoop of remoulade on the side or drizzled right on top.

Texture & Flavor Secrets

The magic is in the contrast. The crust is golden and crackly, while the tomato inside stays juicy with a gentle bite. The remoulade adds a creamy, tangy, and slightly spicy finish that balances out every crunch.

Cooking Tips & Tricks

• Slice tomatoes evenly for consistent cooking.
• Let dredged slices sit for a few minutes before frying.
• Use a thermometer if unsure—oil should be around 350°F.
• Sprinkle a little flaky salt right after frying for extra flavor.

What to Avoid

• Skipping the seasoning: Unseasoned flour makes bland bites.
• Overcrowding the pan: This drops oil temperature and makes soggy tomatoes.
• Using overripe tomatoes: Too soft and they’ll fall apart.
• Rushing the remoulade: Letting it chill a bit deepens the flavor.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

If you want to plan ahead, fry the tomatoes a few hours before serving and keep them in a 200°F oven on a wire rack. Leftovers store well in the fridge for up to 2 days and crisp up beautifully in a toaster oven. The remoulade sauce can be made 3 days in advance and even improves with time.

How to Serve Fried Green Tomatoes with Remoulade Sauce

These tomatoes shine as a starter, but they’re also amazing on burgers or breakfast sandwiches. Try stacking them on toast with a poached egg or serve alongside grilled shrimp for a Southern surf and turf. A little drizzle of hot honey? Game changer.

Creative Leftover Transformations

• Southern BLT: Swap the “T” for fried green tomato slices.
• Tomato Benedict: Use them instead of English muffins under poached eggs.
• Crispy Croutons: Chop, toast, and add to salads for crunch.

Additional Tips

• Chill your remoulade for at least 30 minutes before serving.
• A sprinkle of chopped fresh parsley or chives on top adds color and flavor.
• Leftover cornmeal mix? Use it on zucchini or eggplant slices.

Make It a Showstopper

Stack the tomatoes on a platter, alternating with dollops of remoulade. Add fresh herbs or edible flowers for color. Serve on a slate board or rustic tray with a lemon wedge on the side for that extra pop of brightness.

Variations to Try

• Spicy Kick: Add cayenne to the cornmeal and extra hot sauce to the remoulade.
• Gluten-Free: Use a gluten-free flour blend and cornmeal.
• Vegan Version: Swap buttermilk and egg for plant milk with lemon juice and flaxseed meal.
• Air Fried: Use an air fryer with a light oil spray for a lower-fat version.
• Panko Crunch: Mix panko with cornmeal for a lighter crust.

FAQ’s

Q1: Can I use red tomatoes instead?

A1: Slightly underripe red tomatoes can work, but they’ll be softer and more likely to fall apart during frying.

Q2: What oil is best for frying?

A2: Vegetable or peanut oil are great choices for their high smoke point and neutral flavor.

Q3: Can I bake them instead of frying?

A3: Yes, though they won’t be quite as crispy. Bake at 425°F for about 20 minutes, flipping halfway.

Q4: How long does remoulade last?

A4: Store it in the fridge in an airtight container for up to 5 days.

Q5: Can I freeze fried green tomatoes?

A5: You can freeze them after frying. Reheat in the oven for best texture.

Q6: Do I need to peel the tomatoes?

A6: Nope, the skin helps them hold their shape while cooking.

Q7: What if I don’t have buttermilk?

A7: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Q8: Can I make this gluten-free?

A8: Yes, just use gluten-free flour and cornmeal.

Q9: Are green tomatoes safe to eat?

A9: Absolutely. As long as they’re not from a toxic variety, they’re perfectly safe when cooked.

Q10: What can I serve this with?

A10: Try pairing with grilled meats, seafood, or a crisp garden salad.

Conclusion

There’s something so comforting and satisfying about the crunch of fried green tomatoes dipped into a cool, creamy remoulade. Whether you’re making them for a backyard get-together, a cozy night in, or just to celebrate tomato season, trust me, you’re going to love this. It’s Southern charm on a plate, and it’s worth every bite.

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