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.
Servings: 4
Calories: 1.315kcal
Equipment
- Large skillet
- Wire rack
- Baking sheet
- Shallow dishes
Ingredients
- 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.
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.
Nutrition
Calories: 1.315kcal | Carbohydrates: 100g | Protein: 16g | Fat: 90g | Saturated Fat: 22g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 1.922mg | Potassium: 615mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2.267IU | Vitamin C: 37mg | Calcium: 577mg | Iron: 4mg
