Description
Crispy on the outside, juicy on the inside, these Fried Green Tomatoes with creamy remoulade sauce are a Southern classic you’ll keep coming back to.
Ingredients
Scale
- 4 large green tomatoes, firm and unripe
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon pickle relish
- A few dashes hot sauce
- 1 clove garlic, minced
- 1/4 teaspoon paprika (for remoulade)
Instructions
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
- Slice green tomatoes into 1/4-inch thick slices.
- Set up three bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with whisked buttermilk and egg; and one with cornmeal.
- Dredge each tomato slice in flour, then dip in the buttermilk mixture, and coat with cornmeal.
- Fry in batches for about 3 minutes per side, or until golden brown.
- Drain on paper towels.
- Mix together mayonnaise, mustard, lemon juice, pickle relish, hot sauce, garlic, and paprika to make the remoulade sauce.
- Serve fried tomatoes warm with remoulade sauce on the side or drizzled on top.
Notes
- Let the coated tomato slices rest before frying to help the crust stick.
- Use slightly underripe red tomatoes if green ones aren’t available.
- The remoulade can be made ahead and improves in flavor over time.
- Reheat leftovers in a toaster oven for best crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg