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Crispy Fried Green Tomatoes Recipe with Easy Tangy Remoulade Sauce

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A southern-inspired snack featuring crispy fried green tomatoes paired with a tangy, creamy remoulade sauce. This quick and easy recipe delivers a perfect balance of crunch and zest.

Ingredients

Scale
  • 4 medium green tomatoes, sliced into 1/4-inch thick rounds
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika (divided)
  • 1 cup (240 ml) buttermilk
  • 2 large eggs
  • 1 cup (140 g) stone-ground yellow cornmeal
  • Vegetable oil (about 1/2 inch deep for frying)
  • For the Tangy Remoulade Sauce:
  • 1/2 cup (120 g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce (e.g., Tabasco)
  • 1 tablespoon finely chopped capers
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Wash and dry the green tomatoes. Slice into 1/4-inch thick rounds and set aside.
  2. In a shallow dish, combine all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and 1/2 teaspoon smoked paprika. Mix well.
  3. In a separate bowl, whisk together buttermilk and eggs until smooth.
  4. In a third bowl, mix cornmeal with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
  5. Dredge each tomato slice first in the seasoned flour, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip off, and finally press into the cornmeal mixture to coat both sides. Place coated slices on a wire rack or plate.
  6. Pour about 1/2 inch of vegetable oil into a large cast-iron skillet and heat over medium-high until oil reaches 350°F (175°C). Test by dropping a pinch of cornmeal into the oil; it should sizzle immediately.
  7. Fry the tomato slices in batches, avoiding overcrowding. Fry each side for 3-4 minutes until golden brown and crispy. Use tongs to flip gently. Remove and drain on paper towels or a wire rack.
  8. While frying, whisk together mayonnaise, Dijon mustard, hot sauce, chopped capers, minced garlic, minced shallots, lemon juice, and parsley. Season with salt and pepper to taste. Chill until ready to serve.
  9. Arrange the fried green tomatoes on a platter and serve with the tangy remoulade sauce.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Avoid overcrowding the pan to keep the crust crispy. Drain fried tomatoes on a wire rack to prevent sogginess. The remoulade sauce tastes better after chilling for 30 minutes. For gluten-free, substitute flour and cornmeal with almond flour and gluten-free cornmeal. For dairy-free, use plant-based milk with vinegar and vegan mayo.

Nutrition

Keywords: fried green tomatoes, remoulade sauce, southern recipe, crispy fried tomatoes, appetizer, easy snack, tangy sauce

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