Fried Green Tomatoes with Remoulade

I can practically hear the sizzle of these tomatoes in the pan just thinking about them. There was one sweltering summer afternoon, windows open, when a neighbor dropped off a bounty of just-picked, unripe green tomatoes from her garden, a grateful smile on her face. I'd never cooked with them before, but the aroma of cornmeal and paprika soon filled my tiny kitchen, promising something wonderful. This dish became an instant staple, a taste of sunshine and comfort.

We hosted a casual backyard barbecue a few years back, and I decided to put these out as an appetizer. The sun was setting, casting a warm glow, and I remember watching my notoriously picky uncle go back for a third piece, his eyes wide with surprise. "Never thought I'd like a green tomato," he mumbled around a mouthful, and that's when I knew this recipe was a keeper.

Ingredients

• Green Tomatoes: The star of the show! Pick firm, unblemished ones; they'll hold their shape beautifully and offer that crucial tangy bite.
• Kosher Salt & Black Pepper: Essential for seasoning the tomatoes themselves, drawing out moisture for crispness, and layering flavor throughout the breading.
• All-Purpose Flour: This first layer provides a dry base for the egg wash to cling to, ensuring a consistent and even coating.
• Eggs & Whole Milk: The wet binder that acts as glue, making sure the breading adheres perfectly to every slice.
• Cornmeal: Gives that characteristic Southern crunch and texture, creating a delightful golden crust.
• Breadcrumbs (Panko preferred): Adding panko guarantees an extra-crispy exterior, a textural difference you'll appreciate.
• Garlic Powder & Paprika: These spices infuse the breading with a warm, savory depth, making each bite more flavorful.
• Vegetable Oil: Choose an oil with a high smoke point for frying, ensuring a golden, crispy finish without burning.
• Mayonnaise: The creamy base of our remoulade, providing richness and body.
• Dijon Mustard & Whole Grain Mustard: The combination offers both smooth pungency and a delightful pop of texture and sharp flavor.
• Prepared Horseradish: Adds a zesty kick and a subtle heat that brightens the entire sauce.
• Lemon Juice: A squeeze of fresh lemon juice is crucial for balancing the richness and adding a vibrant, acidic note.
• Hot Sauce: Just a dash elevates the remoulade with a gentle warmth without overpowering other flavors.
• Capers: Finely chopped capers introduce a briny, salty burst that complements the tomatoes perfectly.
• Parsley: Freshly chopped parsley adds a touch of herbaceous brightness and color to the sauce.
• Smoked Paprika: Deepens the flavor profile of the remoulade with a warm, smoky aroma.
• Garlic Clove: A small clove, minced, provides an aromatic punch that ties all the sauce ingredients together.
• Salt and Pepper: Always finish by seasoning to taste; it brings out all the individual flavors in the sauce.

Instructions

Prep the Tomatoes for Perfection:

Arrange your green tomato slices on a wire rack or paper towels, then sprinkle generously with salt on both sides. Let them rest for ten minutes; this clever trick draws out excess moisture, ensuring an extra-crisp texture when fried. Gently pat them dry before moving on.

Set Up Your Breading Station:

Grab three shallow bowls. In the first, place your all-purpose flour. In the second, whisk together the eggs and milk until well combined. For the third bowl, combine the cornmeal, breadcrumbs, garlic powder, paprika, and black pepper, mixing them thoroughly.

Coat Each Slice with Care:

Take each tomato slice and dip it first into the flour, shaking off any excess. Next, immerse it in the egg mixture, letting any drip off. Finally, press it firmly into the cornmeal mixture, ensuring a complete and even coating on both sides.

Heat the Oil Just Right:

In a large, sturdy skillet, pour about half an inch of vegetable oil. Place it over medium heat and wait patiently until it shimmers beautifully, indicating it's hot enough to start frying.

Fry to Golden Perfection:

Carefully place a few tomato slices into the hot oil, making sure not to overcrowd the pan. Fry them for two to three minutes per side, until they achieve a gorgeous golden-brown color and a satisfying crispness. Transfer these beauties to a paper towel-lined plate to drain any excess oil.

Whip Up the Zesty Remoulade:

In a separate small bowl, combine the mayonnaise, both mustards, horseradish, lemon juice, hot sauce, capers, parsley, smoked paprika, and minced garlic. Whisk everything together until it’s smooth and creamy. Don't forget to taste and adjust the salt and pepper as needed.

Serve Up the Southern Comfort:

Arrange the freshly fried green tomatoes on a platter while they're still wonderfully warm. Serve them immediately with a generous side of your zesty remoulade sauce for dipping.

Pin Recipe

One late autumn afternoon, with the air just turning crisp, I served these up with hot apple cider. My eldest, who usually sticks to mac and cheese, cautiously took a bite, then another, a look of pure delight spreading across her face. It was a simple moment, but it felt like a little bridge between childhood skepticism and culinary adventure.

The Art of the Perfect Crust

Achieving that uniformly golden and crispy crust is less about speed and more about technique. I remember rushing it once, impatient to get dinner on the table, and ended up with splotchy, unevenly cooked tomatoes. It taught me to be methodical with the breading station, really pressing the cornmeal mixture into every curve and crevice. Don't be afraid to double-check your oil temperature before you start frying; too cool, and they absorb too much oil, too hot, and they burn before they cook through.

The Magic of the Sauce

A good remoulade isn't just a condiment; it's a co-star. I learned early on that the freshness of your lemon juice and the zing of good quality horseradish can completely transform it. One time, I was out of fresh parsley and tried dried, and it just didn't have the same vibrant lift. It’s a sauce that truly benefits from high-quality ingredients, so splurge a little on your favorite dijon.

Timing Your Fry Just Right

When you're frying, it's a delicate balance. Too long, and the tomatoes can get mushy inside, losing their firm texture. Too short, and the breading won't be fully set and golden.

• Never overcrowd your pan, as this lowers the oil temperature and leads to greasy tomatoes.
• Have your paper towel-lined plate ready for immediate draining after frying.
• Consider a small taste test after the first batch to adjust frying time if needed.

Pin Recipe

This dish truly embodies Southern hospitality and flavor in every bite. I hope it brings as much joy and deliciousness to your table as it does to mine.

Recipe FAQs

→ Why salt the green tomatoes before frying?

Salting helps draw out excess moisture from the tomatoes, which prevents them from becoming soggy and ensures a crispier finished texture when fried. It also seasons them internally.

→ Can I use ripe red tomatoes instead of green ones?

No, green (unripe) tomatoes are essential for this dish. Their firm texture and tart flavor hold up well to frying, unlike ripe tomatoes which become too soft and watery.

→ What oil is best for frying these tomatoes?

Vegetable oil, canola oil, or peanut oil are excellent choices for deep-frying due to their high smoke points and neutral flavor, which won't overpower the tomatoes.

→ How can I make the breading extra crispy?

Using panko breadcrumbs in the cornmeal mixture significantly enhances crispiness. Ensuring the oil is at the correct temperature (around 350°F/175°C) is also crucial for a golden, crunchy exterior.

→ Can the remoulade sauce be made ahead of time?

Yes, the remoulade sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. Its flavors often meld and deepen over time.

→ What are some serving suggestions for this dish?

These are wonderful as a standalone appetizer, a vibrant side dish, or even tucked into sandwiches or burgers for added texture and flavor. They pair well with a crisp white wine.