Fried Green Tomatoes with Remoulade
Traditional Fried Green Tomatoes are soaked in buttermilk and fried in cornmeal. Served with a side of homemade remoulade, meet your new favorite recipe!
It took me 35 years and a formal culinary education to finally try Fried Green Tomatoes.
If I’m being honest, my first reaction was… WOW this tastes exactly like a Whopper!
As in a Burger King Whopper. I think it had something to do with the flavor of a warm tomato and the remoulade… I don’t know… but trust me when I say I paid the tomatoes a very high compliment.
Are Fried Green Tomatoes unripe?
The answer is: It depends.
Some heirloom tomatoes are bred to stay green even when they are ripe (just as some are bred to stay yellow or purple or striped). These are the tomatoes we used in school for this recipe, and this is what I recommend to you.
Can you eat unripe tomatoes?
Some green tomatoes are just unripened red tomatoes. Tomatoes are often picked green from the vine and then artificially ripened with ethylene gas. These will technically work for Fried Green Tomatoes but will be very firm and tart. Not necessarily a bad thing.
How to make Fried Green Tomatoes
Start by soaking thick slices of green tomato in buttermilk spiked with spices. Soak them for 5 minutes or 2 hours, whatever you want.
Next, coat the tomato slices in cornmeal and fry in oil. Try not to flip them too much as this can dislodge the cornmeal breading.
And that’s it! Serve with my super-easy remoulade sauce which is kind of like glorified Thousand Island Dressing. Not exactly the same, but similar (if you’re wondering about the flavor profile).
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Fried Green Tomatoes with Remoulade
Traditional Fried Green Tomatoes are soaked in buttermilk, then fried in cornmeal. Served with a side of homemade remoulade, meet your new favorite recipe!
For the Fried Green Tomatoes:
- 2 cups buttermilk
- 2 large green tomatoes sliced 1/2 inch thick
- 1 teaspoon Homemade Cajun Seasoning or store-bought, optional
- 3/4 cup corn meal
- Salt and freshly ground black pepper
- Vegetable oil for frying (to 1/4-inch deep)
For the Remoulade:
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste or 3 filets minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and white pepper to taste
- Tabasco sauce to taste
- Worcestershire sauce to taste
- 1/4 cup fresh parsley finely chopped
To make the Fried Green Tomatoes:
In a medium bowl, combine buttermilk and cajun seasoning. Add tomato slices and turn until evenly coated. Set aside for 5 minutes to marinate.
Meanwhile, In a medium bowl, combine cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Working with one tomato slice at a time, remove from buttermilk and add to cornmeal, tossing to coat.
In a large skillet over medium high heat, heat oil to 375 degrees. Fry each tomato slice until golden brown on one side, 2 to 3 minutes. Flip each slice and continue frying until second side is golden brown. Drain on paper towels and sprinkle with salt.
To make the Remoulade:
In a food processor, combine the egg yolks, salt, and 1 tablespoon of lemon juice. Slowly add a several drops of oil to the mixture to thicken. Once thickened, add the remaining oil in a slow stream to the mixture.
Add the hot water and mix to lighten the mixture's color. Adjust the seasoning with salt and pepper, to taste.
Place the mixture in a medium bowl. Stir in Dijon mustard, anchovy paste, Tabasco sauce, Worcestershire sauce, onion, ketchup, garlic, cayenne pepper, and parsley.
If the sauce is too thick, thin it with a mixture of 1 tablespoon red wine vinegar and 1 teaspoon sugar (whisk until dissolved). Serve with Fried Green Tomatoes.
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