Fried Green Tomatoes Recipe

A stack of fried green tomatoes with a side of remoulade.

Fried Green Tomatoes Recipe

This traditional Fried Green Tomatoes Recipe has tomato slices soaked in buttermilk and fried in cornmeal, and they are absolutely delicious. Serve with a side of homemade remoulade sauce and meet your new favorite recipe!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (3 slices + 1/4 cup remoulade each)

Calories 616kcal

Author Meggan Hill

Ingredients

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 ground white pepper to taste
Tabasco sauce to taste
Worcestershire sauce to taste
1/4 cup fresh parsley finely chopped

For the tomatoes:

2 cups buttermilk (see note 1)
1 teaspoon Homemade Cajun Seasoning or store-bought (see note 2)
1 pound unripened green tomatoes sliced 1/2 inch thick (about 3 medium, see note 3)
3/4 cup corn meal white or yellow
Salt and freshly ground black pepper
Vegetable oil for frying (to 1/4-inch deep)

US Customary - Metric

Instructions

To make the remoulade, in a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Stir to combine and garnish with fresh parsley. Cover and chill until serving time.
To make the tomatoes, in a medium bowl, combine buttermilk and cajun seasoning. Add tomato slices and turn until evenly coated. Set aside to marinate for 5 minutes.
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. Remove to a wire rack set upon a rimmed baking sheet, and continue with remaining tomato slices.
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.

Video

Notes

Buttermilk: To make your own buttermilk, whisk together 2 cups whole or 2% milk and 2 tablespoons lemon juice and let stand for 10 minutes to curdle.
Cajun seasoning: To make your own, whisk together 1 1/2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons dried thyme, and 1 1/2 teaspoons onion powder.
Green tomatoes: Unripened green tomatoes are firm, tart, and perfect for this recipe. Heirloom tomatoes work too.
Yield: This recipe makes about 4 servings from 3 pounds of tomatoes, about 3 slices tomatoes and 1/4 cup remoulade per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The remoulade can be made up to 3 days in advance and stored in the refrigerator. The buttermilk can be made the day before (store covered in the refrigerator), and the cajun seasoning can be made up to 6 months in advance. The tomatoes are best fried right before serving time.

Nutrition