Fried Green Tomatoes

Recipe Information

- Prep Time: 45 min
- Cook Time: 15 min
- Servings: Varies

Description

Fried Green Tomatoes with a creamy, zesty dipping remoulade sauce. Perfect for cooking with end-of-garden green tomatoes!

 Ingredients

For the Green Tomatoes
- 4 green tomatoes
- Kosher salt
- 1 cup cornmeal
- 1/2 cup breadcrumbs
- 1 1/2 cups white flour
- Onion powder to taste
- White pepper to taste
- Garlic powder to taste
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying

For the Sauce
- 3/4 cups mayonnaise
- 1 Tablespoon Dijon mustard
- 1/4 lemon, juiced
- 1 teaspoon whole grain mustard
- 2 cloves garlic, finely minced
- Scallions, finely chopped
- Worcestershire sauce to taste
- Hot sauce to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika

All Ingredients
- 4 green tomatoes
- Kosher salt
- 1 cup cornmeal
- 1/2 cup breadcrumbs
- 1 1/2 cups white flour
- Onion powder to taste
- White pepper to taste
- Garlic powder to taste
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying
- 3/4 cups mayonnaise
- 1 Tablespoon Dijon mustard
- 1/4 lemon, juiced
- 1 teaspoon whole grain mustard
- 2 cloves garlic, finely minced
- Scallions, finely chopped
- Worcestershire sauce to taste
- Hot sauce to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika

Instructions

Step 1: Start by slicing your green tomatoes into 1/4 inch slices and place them on a paper towel lined baking sheet. Sprinkle them with kosher salt. Let them sit for about 30 minutes.

Step 2: In a bowl, combine mayonnaise, Dijon mustard, lemon, whole grain mustard, garlic, scallions, Worcestershire, hot sauce, cayenne pepper and smoked paprika. Whisk to combine and set aside.

Step 3: Once your tomatoes have sat for 30 minutes, use a paper towel to pat them dry.

Step 4: Get out 3 bowls. In the first bowl, combine breadcrumbs and cornmeal. In a second bowl, crack eggs and combine with buttermilk and whisk. In the third bowl, combine white flour along with some onion powder, white pepper and garlic powder.

Step 5: Now take the tomatoes and place them one at a time into your flour dredge, flipping to make sure they are coated. Next, move them to your egg mixture and make sure they are fully coated. Then move them to the cornmeal mixture and make sure they are fully coated. Repeat with all the tomato slices and place them on a baking sheet.

Step 6: Heat oil in a large Dutch oven about 2 inches deep to 350 °F. Fry tomatoes in batches, making sure they don't overlap or touch. Remove once they have floated to the top and are golden brown, and place on a paper towel-lined baking sheet.

Step 7: Serve with remoulade sauce.