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Fried Green Tomatoes

Dive into the Southern delight of Fried Green Tomatoes, featuring tangy unripened tomatoes dipped in buttermilk, seasoned breading, and fried till golden crispy. Partnered with a zesty remoulade sauce packed with mayo, spicy brown mustard, and a hint of Cajun seasoning. A tantalizing treat that's sure to impress!
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients
  

For the Remoulade Sauce:

  • 1 1/4 cup mayonnaise
  • 2 1/2 tablespoons spicy brown mustard
  • 1 tablespoon paprika either sweet or smoked
  • 1 tablespoon freshly chopped parsley
  • 2 teaspoons prepared horseradish
  • 2 teaspoons lemon juice
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon pickle juice either dill or sweet
  • 1 teaspoon hot sauce
  • 1 garlic clove grated
  • A grind of black pepper

For the Tomatoes:

  • 3 large firm green tomatoes approximately 1 1/2 pounds in total
  • Coarse salt
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher 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

  • Preparation of the Remoulade Sauce: In a medium-sized bowl, combine all the ingredients for the remoulade sauce. Mix well, ensuring even distribution of ingredients. Adjust seasonings if necessary. Once combined, refrigerate until it is to be served.
  • Tomato Preparation: With the use of a serrated knife, slice the green tomatoes into approximately 3/8-inch thick portions. Ensure uniformity in thickness for even cooking. Once sliced, sprinkle both sides of each slice with coarse salt. Allow these slices to rest for 30 minutes, which facilitates the removal of excess moisture. Subsequently, gently pat each slice dry using paper towels.
  • Breading Preparation: Arrange three shallow dishes, ideally pie plates. For the first dish, combine the flour, garlic powder, onion powder, and smoked paprika, ensuring they are well-mixed. For the second dish, whisk together the buttermilk, egg white, and hot sauce until well combined. For the third dish, combine the breadcrumbs and cornmeal thoroughly.
  • Breading the Tomato Slices: Place each tomato slice in the flour mixture, ensuring both sides are covered and shaking off any excess. Then, dip the flour-covered slice into the buttermilk mixture, ensuring even coating. Lastly, coat the slice in the breadcrumb-cornmeal combination, pressing gently to ensure adherence. Once breaded, place the tomato slices on a wire rack, ensuring no overlap.
  • Setting the Breading: Allow the breaded tomato slices to sit, which ensures the breading sets and adheres well during the frying process.
  • Oil Preparation: In a large cast iron skillet, heat the vegetable oil over medium-high heat until it reaches approximately 350 degrees Fahrenheit. Ensure the oil is shimmering but not smoking.
  • Frying the Tomato Slices: Carefully place 3 to 4 breaded tomato slices into the hot oil, ensuring they are not overcrowded. Fry until each side is a golden-brown color, typically 3 to 5 minutes per side. Adjust the heat as necessary to prevent overheating.
  • Post-Frying Process: Once fried to the desired color, transfer the tomato slices to a plate lined with paper towels to remove excess oil.
  • Serving: The fried green tomatoes are best served immediately. Accompany them with the previously prepared remoulade sauce.
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