Fried green tomatoes are a Southern classic that have earned their place as a beloved dish across the United States and beyond. This crispy, tangy, and flavorful delight is a perfect appetizer, side dish, or even a main course when paired with the right accompaniments. If you're looking to recreate this culinary masterpiece at home, you're in the right place. This guide will walk you through everything you need to know to make the best fried green tomatoes, complete with a mouthwatering remoulade sauce that will elevate your dish to the next level. Read on to discover the secrets to perfect fried green tomatoes!
What Are Fried Green Tomatoes?
Fried green tomatoes are exactly what they sound like—unripe, firm green tomatoes that are sliced, coated in a seasoned breading, and then fried to golden perfection. The unripe tomatoes have a tartness that pairs beautifully with the crispy exterior, creating a flavor and texture combination that is both satisfying and irresistible. This dish is deeply rooted in Southern cuisine but has become popular nationwide due to its unique taste and versatility.
Ingredients List for the Remoulade Sauce
Before we dive into the steps for making fried green tomatoes, let's start with the remoulade sauce. This zesty, creamy sauce is a must-have accompaniment that adds a rich, tangy flavor to your tomatoes. Here's what you'll need:
- 1 ¼ cup mayonnaise: This serves as the creamy base for your sauce, providing richness and a smooth texture.
- 2 ½ tablespoons spicy brown mustard: Adds a bit of tang and heat, balancing the creaminess of the mayonnaise.
- 1 tablespoon paprika (sweet or smoked): This adds a subtle smoky flavor and beautiful color to the sauce.
- 1 tablespoon finely chopped fresh parsley: Fresh herbs bring brightness and freshness to the sauce.
- 2 teaspoons prepared horseradish: Adds a sharp, pungent kick that complements the other flavors.
- 2 teaspoons lemon juice: The acidity cuts through the richness of the mayonnaise, adding a fresh citrusy note.
- 1 teaspoon Cajun seasoning (or Creole seasoning): A blend of spices that brings depth and a hint of spiciness to the sauce.
- 1 teaspoon pickle juice (dill or sweet): Provides a tangy, slightly sour element that enhances the overall flavor.
- 1 teaspoon hot sauce: Adds heat and a touch of vinegar, contributing to the sauce's complexity.
- 1 clove garlic, grated: Fresh garlic adds a robust, aromatic flavor.
- Grind of black pepper: A finishing touch that adds a bit of spice and depth.
Ingredients List for the Tomatoes
Now, let's move on to the star of the show—the green tomatoes. Here’s what you’ll need to make perfectly fried green tomatoes:
- 3 large firm (unripe) green tomatoes (about 1 ½ pounds total): Choose firm, unripe tomatoes that are green all the way through. These will hold up well during frying and provide the signature tart flavor.
- Coarse salt: Used to season the tomato slices before coating them in the breading.
- ¾ cup all-purpose flour: The first layer in the breading process, helping the coating adhere to the tomatoes.
- 1 ½ teaspoons kosher salt: Mixed with the flour to ensure the tomatoes are properly seasoned.
- ½ teaspoon smoked paprika: Adds a subtle smoky flavor to the breading.
- ¼ teaspoon garlic powder: Enhances the overall flavor with a mild garlic note.
- ¼ teaspoon onion powder: Adds depth and a savory undertone to the breading.
- ¼ teaspoon ground black pepper: Provides a bit of heat and complements the other seasonings.
- ½ cup buttermilk: The liquid that helps the breading stick to the tomatoes and adds a slight tanginess.
- 1 large egg white: Helps create a smooth, sticky coating that holds the breading together.
- ½ teaspoon hot sauce (such as Tabasco): Adds a touch of heat and flavor to the coating.
- ½ cup panko bread crumbs: Provides a light, crispy texture to the final coating.
- ⅓ cup fine white cornmeal: Adds crunch and a subtle corn flavor to the breading.
- 1 ½ cups vegetable oil: For frying the tomatoes to golden, crispy perfection.
Substitutions and Variations
Fried green tomatoes are a versatile dish, and there are several ways you can modify the recipe to suit your preferences or dietary needs. Here are a few ideas:
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. You can also opt for cornmeal only as the coating.
- Spicy Variation: Increase the amount of hot sauce in both the remoulade sauce and the tomato coating. You can also add cayenne pepper or red pepper flakes to the flour mixture for an extra kick.
- Vegan Version: Replace the mayonnaise in the remoulade sauce with a vegan alternative. For the coating, use plant-based milk instead of buttermilk and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg white.
- Different Seasonings: Feel free to experiment with different spices in the breading mix. For example, adding a bit of cumin or chili powder can give the dish a Southwestern flair.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, let’s dive into the step-by-step process for making fried green tomatoes. Follow these instructions closely to achieve the best results.
Step 1: Prepare the Remoulade Sauce
Start by making the remoulade sauce so the flavors have time to meld together. In a medium bowl, combine the mayonnaise, spicy brown mustard, paprika, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, and grated garlic. Stir everything together until well mixed. Season with freshly ground black pepper to taste. Cover the bowl with plastic wrap and refrigerate the sauce until you're ready to serve.
Step 2: Slice and Season the Tomatoes
Rinse the green tomatoes under cold water and pat them dry with a clean kitchen towel. Using a sharp knife, slice the tomatoes into ¼-inch thick rounds. Lay the slices out on a baking sheet or large plate and sprinkle both sides with coarse salt. This will help draw out some of the moisture from the tomatoes, ensuring they fry up nice and crispy.
Step 3: Prepare the Breading Station
Set up your breading station by arranging three shallow dishes in a row. In the first dish, combine the flour, kosher salt, smoked paprika, garlic powder, onion powder, and ground black pepper. In the second dish, whisk together the buttermilk, egg white, and hot sauce. In the third dish, mix the panko bread crumbs and cornmeal.
Step 4: Coat the Tomato Slices
Working one slice at a time, dredge each tomato slice in the seasoned flour, shaking off any excess. Next, dip the floured slice into the buttermilk mixture, allowing any excess liquid to drip off. Finally, press the tomato slice into the panko and cornmeal mixture, ensuring it’s evenly coated on all sides. Place the coated slices on a plate or baking sheet while you finish the rest.
Step 5: Heat the Oil
Pour the vegetable oil into a large, heavy-bottomed skillet or cast-iron pan, making sure the oil is about ½ inch deep. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small piece of bread into the oil—if it sizzles and turns golden brown within a minute, the oil is ready.
Step 6: Fry the Tomatoes
Carefully add a few tomato slices to the hot oil, making sure not to overcrowd the pan. Fry the slices for about 2 to 3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or tongs to remove the tomatoes from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining tomato slices.
Step 7: Serve Immediately
Fried green tomatoes are best served hot and fresh. Arrange the fried slices on a serving platter and serve them alongside the chilled remoulade sauce. Enjoy!
How to Cook Fried Green Tomatoes: A Step-by-Step Guide
Cooking fried green tomatoes may seem intimidating at first, but with the right approach, it’s a breeze. Here’s a condensed step-by-step guide to help you achieve crispy, delicious results:
- Make the Remoulade Sauce: Prepare the sauce first and let it chill in the fridge while you fry the tomatoes.
- Slice and Season the Tomatoes: Slice the tomatoes evenly and season them with coarse salt.
- Set Up Your Breading Station: Arrange the flour mixture, buttermilk mixture, and panko-cornmeal mixture in separate shallow dishes.
- Coat the Tomatoes: Dredge, dip, and coat each tomato slice in the prepared breading mixtures.
- Heat the Oil: Use a heavy skillet or cast-iron pan to heat the oil to the right temperature.
- Fry the Tomatoes: Cook the tomatoes in batches, ensuring they become golden and crispy on both sides.
- Serve and Enjoy: Serve immediately with the remoulade sauce.
Common Mistakes to Avoid
Even with a straightforward recipe, there are a few common mistakes that can result in less-than-perfect fried green tomatoes. Here’s what to watch out for:
- Using Overripe Tomatoes: Only use firm, unripe green tomatoes. Ripe tomatoes will become too soft and fall apart during frying.
- Skipping the Salt: Salting the tomatoes before breading them is crucial. It helps to remove excess moisture, which can make the breading soggy.
- Overcrowding the Pan: Fry the tomatoes in small batches to avoid lowering the oil temperature, which can lead to greasy, unevenly cooked slices.
- Not Monitoring Oil Temperature: Make sure the oil stays at a consistent 350°F. If it’s too hot, the breading will burn before the tomatoes are cooked through. If it’s too cool, the tomatoes will absorb too much oil and become greasy.
Serving and Presentation Tips
Fried green tomatoes are a visually appealing dish, with their golden, crispy coating and vibrant green interior. Here’s how to make them even more enticing on the plate.
How to Serve Fried Green Tomatoes
Fried green tomatoes are incredibly versatile. They can be served as an appetizer, side dish, or even a main course. Here are some serving ideas:
- Appetizer: Serve fried green tomatoes as an appetizer with the remoulade sauce for dipping. They pair well with other Southern classics like pimento cheese or deviled eggs.
- Side Dish: Fried green tomatoes are a perfect side dish for Southern staples like fried chicken, shrimp and grits, or a classic barbecue meal.
- Main Course: For a light main course, serve fried green tomatoes over a bed of mixed greens with a drizzle of remoulade sauce and some crumbled goat cheese or feta.
Presentation Ideas for Fried Green Tomatoes
When it comes to presentation, a little effort goes a long way in making your fried green tomatoes look as good as they taste. Here are some ideas:
- Platter Presentation: Arrange the fried tomato slices in a circular pattern on a large platter, with a bowl of remoulade sauce in the center for dipping.
- Stacked Presentation: For a more elegant presentation, stack two or three slices of fried green tomatoes on a small plate, drizzling the remoulade sauce over the top and garnishing with fresh parsley or chives.
- Rustic Presentation: Serve the fried green tomatoes on a wooden board with a side of pickles and extra hot sauce for a rustic, casual vibe.
Fried Green Tomatoes Recipe Tips
To ensure your fried green tomatoes turn out perfectly every time, keep these tips in mind:
- Dry the Tomatoes Well: After salting the tomatoes, pat them dry with paper towels to remove any excess moisture. This will help the breading adhere better and stay crispy.
- Use a Thermometer: To maintain the oil at the right temperature, use a kitchen thermometer. This will help you avoid oil that is too hot or too cool.
- Don’t Skip the Cornmeal: The combination of panko breadcrumbs and cornmeal gives the fried green tomatoes their signature crunch. Don’t skip it!
- Make the Sauce Ahead: The remoulade sauce can be made up to a day in advance. This allows the flavors to meld together, making the sauce even more delicious.
Frequently Asked Questions (FAQs)
Q: Can I make fried green tomatoes ahead of time? A: Fried green tomatoes are best served fresh, as they can lose their crispiness if made too far in advance. However, you can slice, season, and coat the tomatoes ahead of time, storing them in the refrigerator for a few hours before frying.
Q: What can I use instead of buttermilk? A: If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: How do I store leftovers? A: Store any leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for about 10 minutes, or until they’re crispy again.
Q: Can I use red tomatoes instead of green? A: It’s not recommended to use red tomatoes, as they are too ripe and soft for this recipe. Green tomatoes are firmer and have the necessary tartness that makes this dish so unique.
Q: What other sauces can I serve with fried green tomatoes? A: While remoulade sauce is traditional, you can also serve fried green tomatoes with ranch dressing, aioli, or even a simple lemon-garlic yogurt sauce.
Conclusion
Fried green tomatoes are a delicious and iconic dish that’s sure to impress whether you’re serving them at a casual gathering or as part of a special meal. By following this detailed guide, you’ll be able to create perfectly crispy, flavorful fried green tomatoes that everyone will love. Don’t forget to pair them with the homemade remoulade sauce for an added burst of flavor. Enjoy the process, and happy cooking!
PrintFried Green Tomatoes Recipe
This Fried Green Tomatoes recipe delivers perfectly crispy, golden slices of unripe green tomatoes, paired with a tangy remoulade sauce. The dish combines classic Southern flavors with a satisfying crunch. Great as an appetizer or side dish, it’s an easy way to enjoy a Southern delicacy at home. Keywords: fried green tomatoes, Southern recipes, remoulade sauce, crispy tomatoes, easy appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Remoulade Sauce:
- 1 ¼ cup mayonnaise
- 2 ½ 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:
- 3 large firm (unripe) green tomatoes (about 1 ½ pounds total)
- Coarse salt
- ¾ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ cup buttermilk
- 1 large egg white
- ½ teaspoon hot sauce (such as Tabasco)
- ½ cup panko bread crumbs
- ⅓ cup fine white cornmeal
- 1 ½ cups vegetable oil, for frying
Instructions
- Prepare the remoulade sauce by combining all ingredients in a bowl. Mix well and refrigerate until ready to use.
- Slice the green tomatoes into ¼-inch thick rounds. Sprinkle with coarse salt and set aside.
- In a shallow dish, combine flour, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper.
- In another bowl, whisk together buttermilk, egg white, and hot sauce.
- In a third dish, mix panko bread crumbs and cornmeal.
- Pat the tomato slices dry, then dredge each slice in the flour mixture, dip in the buttermilk mixture, and coat with the panko mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry the tomatoes in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels and serve warm with remoulade sauce.
Notes
- For extra flavor, try using smoked paprika in both the tomatoes and the remoulade sauce.
- Adjust the seasoning in the remoulade sauce to your taste, adding more hot sauce for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
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