Description
Southern classic Southern Fried Green Tomatoes combine tangy unripe tomatoes with crispy cornmeal coating. Comforting flavors and textures bring Southern hospitality directly to your plate.
Ingredients
Scale
Remoulade Sauce Ingredients:
- 1 ¼ cups (296 ml) mayonnaise
- 2 ½ tbsps (37.5 ml) spicy brown mustard
- 2 tsps (10 ml) prepared horseradish
- 2 tsps (10 ml) lemon juice
- 1 tsp (5 ml) pickle juice (dill or sweet)
- 1 tsp (5 ml) hot sauce
- 1 tbsp (15 g) paprika (sweet or smoked)
- 1 tbsp (15 g) finely chopped fresh parsley
- 1 tsp (5 g) Cajun seasoning (or Creole seasoning)
- 1 clove garlic, grated
- Grind of black pepper
Fried Green Tomato Ingredients:
- 3 large firm (unripe) green tomatoes (about 1 ½ lbs or 680 g total)
- ¾ cup (90 g) all-purpose flour
- ½ cup (50 g) panko bread crumbs
- ⅓ cup (45 g) fine white cornmeal
- 1 ½ tsps (9 g) kosher salt
- ½ tsp (2.5 g) smoke
Instructions
- Prepare Remoulade Sauce: Whisk all sauce ingredients in a medium bowl, adjusting seasonings to taste. Refrigerate until serving time to allow flavors to meld.
- Tomato Preparation: Using a serrated knife, slice green tomatoes into uniform 3/8-inch rounds. Season both sides with coarse salt and rest for 30 minutes to draw out moisture, improving breading adherence.
- Breading Setup: Create three seasoning stations – first with flour, garlic powder, onion powder, and smoked paprika; second with buttermilk, egg white, and hot sauce; third with breadcrumbs and cornmeal. Methodically coat each tomato slice: first in seasoned flour, then buttermilk mixture, and finally breadcrumb-cornmeal blend, pressing gently for even coverage.
- Preheating and Oil Preparation: Position a wire rack inside a rimmed baking sheet. Heat cast iron skillet over medium-high heat until oil reaches 350 degrees fahrenheit, verifying temperature with water droplet test.
- Frying Process: Carefully add 3-4 breaded tomato slices to hot oil, avoiding overcrowding. Fry until achieving a rich golden-brown color, approximately 3-5 minutes per side. Maintain consistent oil temperature by adjusting heat as needed.
- Finishing and Serving: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Continue frying remaining slices, replenishing oil if necessary. Serve immediately with chilled remoulade sauce, presenting a classic southern-style appetizer bursting with crispy texture and tangy flavor.
Notes
- Moisture Mastery: Salt the green tomatoes for 30 minutes to draw out excess water, ensuring a crispier, more adherent breading that won’t slip off during frying.
- Breading Technique: Create three distinct stations with precise ingredients to build layers of flavor and achieve a perfectly crisp, well-seasoned coating that clings beautifully to each tomato slice.
- Temperature Control: Maintain oil at a steady 350°F for even, golden-brown frying without burning or undercooking – use water droplet test to check skillet readiness and prevent oil breakdown.
- Batch Cooking Strategy: Fry only 3-4 tomato slices at a time to prevent oil temperature drop and ensure each slice gets maximum crispiness and even golden coloration.
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg