Fried Green Tomatoes with Remoulade

Fried Green Tomatoes with Remoulade are crispy Southern-style green tomatoes coated in a seasoned cornmeal crust and fried until golden brown. They work well for Southern appetizers, summer tomato recipes, and crispy fried vegetables. The tart green tomatoes stay tender inside while the cornmeal coating turns crisp and crunchy.

If you like this Southern recipe, you may also love our Southern Pimento Cheese Sandwich or our Easy Boiled Peanuts.

Why We Love This Recipe

• Crispy and Delicious: The perfect combination of cornmeal and masa flour gives these tomatoes the best crunch! If crispy bites are your thing, you'll love our Chicken Fried Steak with White Gravy and our Cajun Fried Chicken.
• Flavorful Remoulade Sauce: A tangy and spicy remoulade sauce adds the perfect finishing touch. We love serving this sauce on our Jumbo Lump Crab Cakes and Butterfly Fried Shrimp.
• Comfort Food Classic: A well-loved Southern staple that's perfect for any occasion.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for any home cook.

Fried Green Tomato Ingredients

Making Southern-style fried tomatoes is easy with just a handful of simple ingredients.

• Green tomatoes: Look for firm, unripe green tomatoes for the best texture.
• All-purpose flour: Helps the coating adhere to the tomatoes.
• Buttermilk: Adds a tangy flavor and helps create a crispy coating.
• Eggs: Acts as a binding agent.
• Yellow cornmeal: Provides a crunchy texture. Use the leftovers to make Old Fashioned Skillet Cornbread!
• Maseca corn masa flour: Adds an extra layer of crunch.
• Salt, pepper, paprika, cayenne pepper: Seasonings to enhance the flavor.
• Peanut oil: For frying the tomatoes.
• Remoulade sauce: A tangy and spicy dipping sauce.

A full ingredient list with exact measurements can be found in the recipe card below.

How to Select Green Tomatoes

1. Firmness: Choose tomatoes that are firm and not too soft.
2. Color: Look for uniformly green tomatoes with very little signs of ripening.
3. Size: Medium-sized tomatoes are ideal for even cooking and handling.

Substitutions & Variations

• Buttermilk: Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
• Cornmeal: Use panko breadcrumbs for a different texture.
• Peanut oil: Try using vegetable oil or canola oil for frying.

How to Make Fried Green Tomatoes with Remoulade

Follow along with these step-by-step process shots to get the perfect crispy coating every time!

STEP 1: Prepare the Tomatoes

Slice the green tomatoes into ¼ inch thick slices. Sprinkle salt over the slices and let them sit for 10 minutes to draw out excess moisture.

Place the tomato slices in a sheet pan and cover them with the buttermilk. Refrigerate and let them soak for at least 30 minutes to absorb the buttermilk flavor.

STEP 2: Set Up Coating Stations

Place the flour in a shallow dish. In another shallow dish, add the beaten eggs. Combine the cornmeal, Maseca corn masa flour, black pepper, paprika, and cayenne pepper in a third shallow dish.

STEP 3: Coat the Tomatoes

Pat the tomato slices dry with a paper towel. Dredge each tomato slice in the flour, shaking off excess. Dip the floured tomato slice into the egg mixture. Coat the tomato slice in the cornmeal and masa flour mixture, pressing lightly to adhere.

STEP 4: Fry the Tomatoes

Heat about ½ inch of peanut oil in a large skillet over medium-high heat until hot but not smoking. Fry the tomato slices in batches, without overcrowding, for about 2-3 minutes on each side, until golden brown and crispy.

Remove the fried tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain.

Recipe FAQs

📖 Recipe

Fried Green Tomatoes with Remoulade

Jami Powell

Fried Green Tomatoes with Remoulade are crispy Southern-style green tomatoes coated in a seasoned cornmeal crust and fried until golden brown. They work well for Southern appetizers, summer tomato recipes, and crispy fried vegetables. The tart green tomatoes stay tender inside while the cornmeal coating turns crisp and crunchy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

1x2x3x

Course Appetizer

Cuisine Southern

Servings 4

Calories 1.315 kcal

Equipment

• ▢
  Large skillet
• ▢
  Wire rack
• ▢
  Baking sheet
• ▢
  Shallow dishes

Ingredients

  

1x2x3x

• ▢ 4 large green tomatoes sliced ¼ inch thick
• ▢ ¾ cup all-purpose flour
• ▢ 1 ½ cups buttermilk
• ▢ 2 large eggs whisked
• ▢ ¾ cup yellow cornmeal
• ▢ ¾ cup Maseca corn masa flour
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon cayenne pepper optional
• ▢ 1 cup peanut oil for frying
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper

Dipping Sauce

• ▢ 1 cup remoulade sauce

Instructions

 

• Slice the green tomatoes into ¼ inch thick slices. Sprinkle salt over the slices and let them sit for 10 minutes to draw out excess moisture.
• Place the tomato slices in a sheet pan and cover them with the buttermilk. Refrigerate and let them soak for at least 30 minutes to absorb the buttermilk flavor.
• Place the flour in a shallow dish. In another shallow dish, add the beaten eggs. In a third shallow dish, combine the cornmeal, Maseca corn masa flour, black pepper, paprika, and cayenne pepper.
• Pat the tomato slices dry with a paper towel. Dredge each tomato slice in the flour, shaking off excess.
• Dip the floured tomato slice into the egg mixture. Coat the tomato slice in the cornmeal and masa flour mixture, pressing lightly to adhere.
• Heat about ½ inch of peanut oil in a large skillet over medium-high heat until hot but not smoking.
• Fry the tomato slices in batches, without overcrowding, for about 2-3 minutes on each side, until golden brown and crispy.
• Remove the fried tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain.

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Notes

Cooking Notes

Salting the tomato slices first helps remove excess moisture before breading. Frying in batches prevents the oil temperature from dropping too quickly during cooking.

Tips for Best Results:

• Pat the tomatoes dry before dredging.
• Press the cornmeal coating firmly onto each slice.
• Fry in batches to maintain oil temperature.
• Drain on a wire rack instead of paper towels.

How to Know It’s Ready:

The coating should look deeply golden and crisp while the tomatoes stay tender inside.

Nutrition

Calories: 1.315kcalCarbohydrates: 100gProtein: 16gFat: 90gSaturated Fat: 22gPolyunsaturated Fat: 20gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 153mgSodium: 1.922mgPotassium: 615mgFiber: 8gSugar: 20gVitamin A: 2.267IUVitamin C: 37mgCalcium: 577mgIron: 4mg

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