Description

Crispy on the outside and tender on the inside, these Southern-style fried green tomatoes are the perfect appetizer or side dish. Paired with a zesty Cajun remoulade sauce, they’re the ideal comfort food!

Ingredients

For the Remoulade Sauce:

1¼ cups mayonnaise

2½ 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 garlic clove, grated

Black pepper to taste

For the Fried Tomatoes:

3 large firm unripe green tomatoes (about 1½ pounds)

Coarse salt

¾ cup all-purpose flour

1½ teaspoons coarse 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 (like Tabasco)

½ cup panko bread crumbs

⅓ cup fine white cornmeal

1½ cups vegetable oil (for frying)

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Instructions

For the Remoulade Sauce:

In a medium bowl, whisk together all the remoulade sauce ingredients. Refrigerate until ready to use.

For the Fried Tomatoes:

Prep the Tomatoes: Slice the green tomatoes into ⅜-inch thick rounds. Sprinkle both sides with coarse salt and let sit for 30 minutes to draw out moisture. After 30 minutes, pat them dry with paper towels.

Prepare the Dredging Station: Set up three shallow dishes:

Dish 1: Combine flour, salt, smoked paprika, garlic powder, onion powder, and black pepper.

Dish 2: Whisk together buttermilk, egg white, and hot sauce.

Dish 3: Mix panko bread crumbs and cornmeal.

Coat the Tomato Slices: Dredge each tomato slice in the flour mixture, then dip in the buttermilk mixture, and finally coat with the panko-cornmeal mixture. Press gently to make sure the coating sticks. Set the coated slices aside on a wire rack.

Fry the Tomatoes: In a cast iron skillet, heat vegetable oil to 350°F. Fry 3–4 slices at a time for 3–5 minutes per side or until golden and crispy. Transfer the fried tomatoes to paper towels to drain.

Serve: Serve the fried green tomatoes hot with chilled Cajun remoulade sauce.

Notes

Salting the tomatoes: Salting the tomatoes first helps remove moisture, ensuring they’re not soggy.

Tomato selection: Use firm, unripe green tomatoes for the best texture and flavor.

Gluten-Free Option: Substitute flour and panko with almond flour and gluten-free breadcrumbs.

Vegan Option: Use dairy-free mayo, almond milk, and flaxseed meal instead of egg.

Air Frying Option: For a lighter version, air fry at 400°F for about 8–10 minutes per side.

Prep Time: 40 minutes
Cook Time: 20 minutes