Fried Green Tomatoes with Remoulade
Crispy cornmeal-crusted unripe tomatoes served with tangy remoulade sauce - a beloved Southern appetizer.
Prep Time
20m
Cook Time
15m
Servings
6
Difficulty
Medium
Nutrition Per Serving
fat
24
carbs
38
fiber
3
protein
5
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Ingredients
Shop- 4 large green tomatoes, sliced 1/4-inch thick
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 2 green onions, minced
Instructions
Pour buttermilk into a shallow dish.
Mix flour, cornmeal, salt, pepper, and cayenne in another dish.
For remoulade, whisk together mayo, mustard, lemon juice, hot sauce, and green onions. Refrigerate.
Heat 1/2 inch oil in large skillet over medium-high heat to 350°F.
Dip tomato slices in buttermilk, then dredge in cornmeal mixture.
Fry in batches 3-4 minutes per side until golden brown.
Drain on paper towels and season with extra salt while hot.
Serve immediately with remoulade sauce.
Chef's Comfy Tip
Use firm green tomatoes that are still quite unripe - they hold up much better to frying than softer ones.
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