Fried Green Tomatoes Recipe
Crispy fried green tomatoes served with a tangy remoulade.
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Ingredients
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Fried Green Tomatoes
Tangy Remoulade
Method
Fried Green Tomatoes
- 1
Prepare the tomatoes
Wash the green tomatoes and slice them into 1/4-inch thick rounds. Place them on a paper towel and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture.
- 2
Set up the breading station
In a shallow bowl, place the all-purpose flour. In another shallow bowl, whisk together the buttermilk and eggs until well combined. In a third shallow bowl, combine cornmeal, paprika, salt, and black pepper.
- 3
Bread the tomatoes
Dredge each tomato slice in the flour, shaking off the excess. Dip it into the buttermilk mixture, then coat it in the cornmeal mixture, pressing gently to adhere.
- 4
Heat the oil
In a large skillet, heat the oil over medium-high heat until shimmering. You can test if the oil is ready by dropping a small piece of bread in; it should sizzle immediately.
- 5
Fry the tomatoes
Carefully place the breaded tomato slices in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tangy Remoulade
- 6
Prepare the remoulade
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 7
Serve
Serve the fried green tomatoes hot with a generous dollop of tangy remoulade on the side.