Fried Green Tomatoes Recipe

 Fried Green Tomatoes

Serves: 4 as an appetizer / 2 as a main
Prep: 15 min
Cook: 10 min

Ingredients

Tomatoes

• 3–4 large green tomatoes (firm, unripe)

• 1 tsp salt (for sweating)

Breading Station

• ½ cup (60 g) all-purpose flour

• 2 large eggs

• ¼ cup (60 ml) buttermilk or milk

• ¾ cup (90 g) cornmeal (yellow or white)

• ¼ cup (30 g) panko breadcrumbs (optional, for extra crunch)

• 1 tsp paprika (smoked or sweet)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional, for heat)

• ½ tsp black pepper

• ½ tsp salt

Frying

• Vegetable oil, canola oil, or peanut oil (enough for ½ inch depth in pan)

For Serving

• Flaky sea salt (for finishing)

• Fresh parsley or chives, chopped

Creamy Remoulade Sauce

• ½ cup mayonnaise

• 2 tbsp creole mustard or whole-grain mustard

• 1 tbsp hot sauce (like Tabasco or Crystal)

• 1 tbsp dill pickle relish or chopped cornichons

• 1 tsp paprika

• 1 clove garlic, minced

• 1 tbsp fresh lemon juice

• 1 tbsp chopped fresh parsley

Mix all ingredients. Refrigerate until serving.

Method

1. Prep Tomatoes

• Slice tomatoes into ¼–½ inch thick rounds.

• Lay slices on a paper-towel-lined baking sheet. Sprinkle both sides with salt. Let sit 10 minutes (draws out excess moisture). Pat dry with paper towels.

2. Set Up Breading Station

• Bowl 1: Flour

• Bowl 2: Eggs + buttermilk, whisked

• Bowl 3: Cornmeal + panko + paprika, garlic powder, onion powder, cayenne, black pepper, salt — mix well

3. Bread the Tomatoes

• Dredge each tomato slice in flour (shake off excess).

• Dip into egg mixture, letting excess drip off.

• Press into cornmeal mixture, coating both sides thoroughly.

4. Fry

• In a large skillet, heat ½ inch oil over medium-high heat to 350°F (175°C). (Test: a pinch of breading sizzles immediately.)

• Fry tomatoes in batches (don’t crowd) for 2–3 minutes per side until golden brown and crispy.

• Drain on a wire rack over paper towels (rack prevents sogginess).

• Sprinkle immediately with flaky sea salt.

5. Serve

• Serve hot with remoulade sauce on the side or drizzled over.

• Garnish with parsley or chives.