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Crispy Fried Green Tomatoes Recipe with Easy Creamy Remoulade Sauce

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A quick and easy Southern-inspired snack featuring crispy fried green tomatoes paired with a tangy, creamy remoulade sauce. Perfect for entertaining or a flavorful appetizer.

Ingredients

Scale
  • 4 green tomatoes, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
  • 2 large eggs, beaten
  • 1 cup coarse cornmeal
  • Vegetable oil (for frying, about 1/2 inch deep)
  • For the Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced capers
  • 1 clove garlic, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped parsley

Instructions

  1. Slice the green tomatoes into 1/4-inch thick slices, aiming for uniform thickness.
  2. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs and buttermilk mixed, and one with coarse cornmeal.
  3. Dredge each tomato slice first in the flour mixture, shaking off excess.
  4. Dip the floured tomato slice into the egg and buttermilk mixture, letting excess drip off.
  5. Press both sides of the tomato slice firmly into the cornmeal to create a thick, even coating.
  6. Heat about 1/2 inch of vegetable oil in a heavy skillet or cast iron pan over medium-high heat to 350°F (175°C).
  7. Fry the tomato slices in batches without overcrowding, about 3 to 4 minutes per side, until golden brown and crispy.
  8. Use tongs or a slotted spoon to flip and remove the tomatoes. Adjust heat as needed to maintain oil temperature.
  9. Drain fried tomatoes on a paper towel-lined plate or wire rack to remove excess oil.
  10. While frying, whisk together mayonnaise, Dijon mustard, minced capers, garlic, hot sauce, lemon juice, smoked paprika, and parsley to make the remoulade sauce.
  11. Serve the fried green tomatoes warm with a generous dollop of remoulade sauce on the side.

Notes

If tomatoes feel watery, sprinkle with salt and let sit for 10 minutes before breading, then pat dry to prevent sogginess. Maintain oil temperature around 350°F to avoid greasy or burnt crust. Fry in batches to avoid overcrowding. The remoulade sauce can be made ahead and tastes better after resting in the fridge.

Nutrition

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

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