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Crispy Fried Green Tomatoes Recipe with Easy Tangy Remoulade Sauce

crispy fried green tomatoes - featured image
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A classic Southern snack featuring crispy fried green tomatoes coated in a seasoned cornmeal crust, served with a tangy remoulade sauce. Perfect as an appetizer or snack with a satisfying crunch and zesty flavor.

Ingredients

Scale
  • 4–5 firm medium-sized green tomatoes
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 cup buttermilk (or regular milk)
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Vegetable oil for frying (about 2 cups)
  • For the Tangy Remoulade Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, minced
  • 1 tablespoon chopped fresh parsley or dill (optional)
  • Salt and pepper to taste

Instructions

  1. Slice the green tomatoes into ½-inch thick slices, discarding the very ends.
  2. Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with cornmeal mixed with smoked paprika, garlic powder, salt, and pepper.
  3. Dip each tomato slice first into the flour, shaking off excess, then into the egg mixture, and finally into the cornmeal mixture, pressing gently to adhere. Lay coated slices on a tray.
  4. Heat vegetable oil in a heavy-bottomed skillet or cast-iron pan to about ½ inch depth over medium-high heat until it reaches 350°F (175°C).
  5. Fry 3-4 tomato slices at a time for 3-4 minutes per side until golden brown and crispy. Use tongs to flip gently.
  6. Transfer fried tomatoes to a wire rack to drain excess oil and keep crispy. Repeat with remaining slices, adjusting heat as needed.
  7. While frying, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, minced garlic, parsley, salt, and pepper to make the remoulade sauce.
  8. Serve the crispy fried green tomatoes immediately with a generous dollop of remoulade sauce on the side.

Notes

Maintain oil temperature at 350°F to avoid soggy or burnt tomatoes. Do not overcrowd the pan to keep oil temperature steady. Rest fried tomatoes on a wire rack to keep them crispy. The remoulade sauce can be made ahead and refrigerated to meld flavors. For gluten-free, substitute almond flour or gluten-free cornmeal. Air fryer option: spray coated tomatoes with oil and air fry at 375°F for 10-12 minutes, flipping halfway.

Nutrition

Keywords: fried green tomatoes, remoulade sauce, crispy, appetizer, Southern recipe, tangy sauce, cornmeal coating

Find it online: https://sparklechew.com/crispy-fried-green-tomatoes-recipe-with-easy-tangy-remoulade-sauce/