Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Green Tomatoes
Jerk Aioli
To Serve / Garnish
Method
Jerk Aioli
Make the aioli
In a small bowl combine mayonnaise, Greek yogurt, jerk seasoning, lime juice, minced scallion, chopped cilantro, honey and hot sauce (if using). Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper; taste and adjust jerk seasoning, lime, or honey to balance heat and tang. Refrigerate while preparing tomatoes to let flavors meld (at least 15 minutes).
Fried Green Tomatoes
Prepare tomatoes
Wash and dry the tomatoes. Slice tomatoes 1/3 to 1/2 inch thick. Lay slices on a tray, sprinkle both sides lightly with 1/2 tsp of the kosher salt and let rest 5–10 minutes to draw out a bit of moisture; blot any excess liquid with paper towel.
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. In a second shallow bowl whisk together the buttermilk and eggs until combined. In a third shallow bowl combine cornmeal, optional fine cornmeal or panko, 1/2 tsp kosher salt and 1/4 tsp cayenne (or adjust).
Dredge the tomato slices
Working one slice at a time: dust slice in the seasoned flour, shaking off excess; dip into the buttermilk-egg mixture to coat fully; transfer to the cornmeal mixture and press lightly so the cornmeal adheres. Place dredged slices on a wire rack while heating oil. Repeat until all slices are coated.
Heat oil and fry
Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of cornmeal sizzles on contact. Add 1 tablespoon unsalted butter to the pan if using for flavor and swirl to melt. Fry tomatoes in a single layer for 2–3 minutes per side, or until golden brown and crisp. Do not overcrowd the pan; fry in batches if necessary. Use a slotted spatula to flip gently.
Drain and season
Transfer fried slices to a paper towel-lined plate or a wire rack set over a baking sheet. Immediately sprinkle with remaining 1/4 tsp kosher salt while hot. Let rest 1–2 minutes to finish crisping.
Finish and serve
Arrange fried green tomatoes on a serving plate. Spoon or pipe jerk aioli alongside or onto each slice, garnish with cilantro leaves and serve with lime wedges for squeezing. Serve hot for best texture.