Southern Fried Green Tomato Recipe
Fried Green tomatoes are a southern summertime classic. This recipe is so simple and delicious. The crunchy breading and creamy remoulade sauce will have you wanting more.
Servings: 6 people
Calories: 987kcal
Ingredients
Remoulade Sauce Ingredients:
- 1 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 2 tablespoons ketchup
- 2 tablespoons creamy prepared horseradish
- 2 tablespoons lemon juice
- 1 teaspoon Creole Seasoning
- 1 teaspoon garlic powder
Green Tomatoes Ingredients:
- 3 large Green Tomatoes firm
- 1 cup Self-Rising flour
- ½ cup Buttermilk you may use milk if you don't have buttermilk
- 1 Egg beaten
- 1 cup Panko Bread Crumbs plain, Italian, or parmesan
- ¾ cup Cornmeal
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Black Pepper
- 1½ cups Vegetable Oil for frying
Instructions
Remoulade Sauce:
- Start with the sauce. Combine all the ingredients in a large bowl and whisk well. Keep refrigerated until ready to serve.
Fried Green Tomatoes:
Prep:
- Slice the tomatoes. Cut tomatoes into slices that are ¼-½ inch thick.
- Set up the breading station. Set up the breading station with 3 separate dishes. Pie plates work great. 1st dish: flour2nd dish: whisk together the buttermilk and egg.3rd dish: combine the breadcrumbs, cornmeal, garlic powder, onion powder, paprika, and pepper.
- Oil. Add oil to a cast iron skillet.
How To:
- Bread the Tomatoes. Dip each tomato slice in the flour (shake off excess), followed by the buttermilk mixture, and finally, the cornmeal mixture, pressing gently.
- Use a Wire Rack. Place the breaded tomato slices in a single layer on a wire rack or a parchment-lined baking sheet. Let sit while you heat the oil.
- Heat the Oil. Heat the oil over medium-high heat in a large cast iron skillet until it reaches 350 degrees. The oil should sizzle when the tomatoes are added.
- Fry to a Golden Brown. Carefully add 3 to 4 battered tomatoes to the hot skillet. Do not overcrowd the skillet. Fry until golden brown, 3 to 4 minutes per side.
- Drain on Paper Towels. Transfer the fried tomatoes to a paper towel-lined plate to drain. Fry the remaining tomato slices.
- Serve. Serve immediately with the dipping sauce.
Notes
Note: The tomatoes will be very hot. Let cool slightly before taking a bite.
Use Firm Green Tomatoes: Avoid any tomato with a red color and spots. You'll need very firm tomatoes for this recipe.
Heat the Oil: Make sure your oil is hot before adding the tomatoes to the pan.
Don't Overcrowd the Pan: Don't crowd the pan, or they'll steam, not fry.
Use a Wire Rack: If you're making a big batch, place fried slices on a wire rack to keep them crispy.
Nutrition
Calories: 987kcal | Carbohydrates: 46g | Protein: 9g | Fat: 86g | Saturated Fat: 14g | Polyunsaturated Fat: 49g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 477mg | Potassium: 397mg | Fiber: 5g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
