Fried Green Tomatoes with Remoulade
Ever had that perfect bite that’s simultaneously crispy, tangy, and utterly satisfying? That’s what you’re in for with these Fried Green Tomatoes. The contrast between the crunchy golden coating and the firm, slightly tart green tomato inside creates a texture sensation that’ll make your taste buds do a happy dance.
What really elevates this Southern classic is the remoulade sauce – creamy, zesty, and packed with pickle-y goodness. It’s the perfect companion to the crispy tomatoes, adding a cool, tangy counterpoint that turns these from a simple side dish into a show-stopping appetizer. The combination of cornmeal and breadcrumbs in the coating creates that perfect crunch that’s absolutely impossible to resist.
Ingredients
FOR THE REMOULADE:
- ½ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lemon juice
- ¼ cup dill pickles, chopped small
- 1 Tablespoon parsley, chopped
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon hot sauce (like Tabasco)
FOR THE FRIED GREEN TOMATOES:
- 3 large unripe green tomatoes (1-1½ pounds)
- Salt for drawing out moisture
- ½ cup flour (cassava flour works as a gluten-free option)
- 1½ teaspoons sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ cup buttermilk
- 1 large egg
- ½ teaspoon hot sauce
- ¾ cup fresh bread crumbs (homemade sourdough, fresh store-bought, or panko)
- ¾ cup medium grind yellow cornmeal
- Oil for frying (vegetable or canola)
Steps
- Make the remoulade sauce by combining ½ cup mayonnaise, 1 Tablespoon Dijon mustard, 2 Tablespoons lemon juice, ¼ cup chopped dill pickles, 1 Tablespoon chopped parsley, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon hot sauce in a bowl. Stir until completely incorporated. Refrigerate for at least 15 minutes to allow flavors to meld while preparing the tomatoes. The sauce can be made up to 24 hours in advance for even better flavor development.
- Using a sharp knife, slice the green tomatoes into ⅜-½ inch thick rounds. Aim for consistent thickness to ensure even cooking. Place slices in a single layer on a baking sheet or large platter and sprinkle evenly with about 1 teaspoon of salt. Let them sit for 30 minutes to draw out excess moisture. This step is crucial for helping the coating adhere properly and preventing soggy results. You’ll see water beads forming on the surface – that’s a good sign!
- While the tomatoes are resting, set up your three-station coating assembly line using shallow dishes (pie plates or dinner plates work perfectly):
- First station: Combine ½ cup flour, 1½ teaspoons sea salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix thoroughly to distribute the seasonings evenly.
- Second station: Whisk together ½ cup buttermilk, 1 large egg, and ½ teaspoon hot sauce until completely blended.
- Third station: Mix ¾ cup fresh bread crumbs and ¾ cup cornmeal. The combination provides the perfect texture – cornmeal for crunch, breadcrumbs for golden browning.
- After 30 minutes, gently pat the tomato slices dry with paper towels. They should feel less wet and slightly firmer. Working with one slice at a time, dredge each tomato first in the flour mixture (coating completely and shaking off excess), then dip in the buttermilk mixture (allowing excess to drip off), and finally press into the breadcrumb-cornmeal mixture. Use your fingers to gently press the coating onto both sides for maximum adhesion.
- Heat ¼ inch of oil in a large, heavy skillet over medium heat until it reaches 350°F (175°C). Test the oil by dropping in a few breadcrumbs – they should sizzle immediately but not burn. If the oil starts smoking, it’s too hot. If the breadcrumbs don’t sizzle, it’s not hot enough.
- Carefully place coated tomato slices into the hot oil, working in batches of 3-4 slices to avoid overcrowding (which would lower the oil temperature and result in soggy tomatoes). Fry on the first side for 4-6 minutes until deep golden brown. Resist the urge to flip too early – premature flipping can cause the coating to separate from the tomato.
- Turn each slice only once using a slotted spatula or tongs, being careful not to pierce the coating. Fry on the second side for another 4-6 minutes until equally golden. If they’re browning too quickly or if the oil starts to smoke, reduce the heat to medium-low. The ideal internal temperature of the tomato should be around 140°F (60°C) – hot throughout but still holding its shape.
- Transfer fried tomatoes to a paper towel-lined cooling rack set over a baking sheet. This setup allows air circulation underneath, preventing the bottom from getting soggy. If making multiple batches, you can keep the finished tomatoes warm in a 200°F (95°C) oven while completing the remaining batches.
- Serve immediately while still hot and crispy on a bed of fresh lettuce leaves with a generous dollop of the chilled remoulade sauce. For the best presentation, place 1-2 Tablespoons of sauce on each serving plate, arrange tomatoes on top, and garnish with additional chopped parsley if desired.
Smart Swaps
- Replace buttermilk with 1/2 cup regular milk mixed with 1/2 tablespoon lemon juice (let sit for 5 minutes before using)
- Substitute Greek yogurt for mayonnaise in the remoulade (1:1 ratio) for a tangier, protein-rich sauce
- Use gluten-free panko instead of regular breadcrumbs for a gluten-free version
- Try almond flour instead of regular flour for a lower-carb option
Make It Diabetes-Friendly
- Replace regular flour with almond flour (same amount) to reduce carbs by approximately 18g per serving
- Use a 50/50 mix of cornmeal and ground pork rinds instead of full cornmeal to cut carbs by 15g per serving
- For the remoulade, use sugar-free mayonnaise and add 1/2 teaspoon monk fruit sweetener to balance flavors without added sugar
- Serve with a side of non-starchy vegetables instead of on a bed of lettuce for better blood sugar management
- Limit portion to 2 slices per serving to keep carb count manageable
Pro Tips
- The key to non-soggy fried green tomatoes is selecting truly unripe tomatoes – they should be firm and completely green
- For extra crispiness, double-dip the tomatoes (flour→buttermilk→crumbs→buttermilk→crumbs again)
- Add 1 tablespoon of cornstarch to your flour mixture for an even crispier coating that stays crunchy longer
- Make the remoulade a day ahead – the flavors develop beautifully overnight in the refrigerator
- If you have leftovers, reheat in a 375°F (190°C) oven for 5-7 minutes rather than microwaving to restore crispiness