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Fried Green Tomatoes Recipe

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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.

Ingredients

Scale

Remoulade Sauce:

  • 1 1/4 cup mayonnaise
  • 2 1/2 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 1/2 pounds 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

  • Prepare the remoulade sauce by combining all ingredients in a bowl. Mix well and refrigerate until ready to use.
  • Slice the green tomatoes into 1/4-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

Find it online: https://elianarecipes.com/fried-green-tomatoes-recipe-2/