Fried Green Tomatoes with Remoulade
Sides & Appetizers
#friedgreentomatoes
#southern

Fried Green Tomatoes with Remoulade

Crispy cornmeal-crusted unripe tomatoes served with tangy remoulade sauce - a beloved Southern appetizer.

35 min
6 servings

Prep Time

20m

Cook Time

15m

Servings

6

Difficulty

Medium

Nutrition Per Serving

fat

24

carbs

38

fiber

3

protein

5

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Ingredients

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  • 4 large green tomatoes, sliced 1/4-inch thick
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying
  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 2 green onions, minced

Instructions

1

Pour buttermilk into a shallow dish.

2

Mix flour, cornmeal, salt, pepper, and cayenne in another dish.

3

For remoulade, whisk together mayo, mustard, lemon juice, hot sauce, and green onions. Refrigerate.

4

Heat 1/2 inch oil in large skillet over medium-high heat to 350°F.

5

Dip tomato slices in buttermilk, then dredge in cornmeal mixture.

6

Fry in batches 3-4 minutes per side until golden brown.

7

Drain on paper towels and season with extra salt while hot.

8

Serve immediately with remoulade sauce.

Chef's Comfy Tip

Use firm green tomatoes that are still quite unripe - they hold up much better to frying than softer ones.

Recipe FAQs

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