Can I use red tomatoes instead of green ones?

Red tomatoes are too soft and juicy for this recipe. Green, unripe tomatoes have the perfect firm texture and tangy flavor that stands up to frying. If you can't find green tomatoes, firm varieties like Roma might work if picked slightly underripe.

Why did my coating fall off during frying?

This usually happens when the oil isn't hot enough or when the tomatoes are too wet. Make sure to thoroughly pat the tomatoes dry after salting, and verify your oil temperature is 350°F before adding tomatoes. Also, avoid flipping them too early – let a good crust form first.

What can I substitute for buttermilk?

No buttermilk? No problem! Mix 1/2 cup regular milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using. It creates a similar tangy flavor and acidity that helps tenderize the tomatoes.

Can I make these in an air fryer?

Absolutely! Preheat your air fryer to 375°F, spray the basket and both sides of the coated tomato slices with cooking spray, and cook for about 8-10 minutes, flipping halfway through. They won't be quite as decadent as the fried version but still deliciously crispy with much less oil.

Fried Green Tomatoes with Remoulade Recipe

Name: Fried Green Tomatoes with Remoulade Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons ketchup; 2 tablespoons Creole or spicy brown mustard; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 2 teaspoons prepared horseradish; 1/2 teaspoon Creole seasoning; 3 large green tomatoes; Salt; 1 large egg; 1/2 cup buttermilk; 3/4 cup cornmeal; 1/2 cup all-purpose flour; 1/2 teaspoon black pepper; Vegetable oil for frying

These Fried Green Tomatoes with Remoulade sauce transform firm, unripe tomatoes into crispy, golden discs of Southern comfort food heaven. The tangy tomatoes are coated in a perfectly seasoned cornmeal crust and fried until crispy on the outside while staying tender inside. When paired with the creamy, zesty remoulade sauce, this classic dish becomes an irresistible appetizer or side that will transport you straight to a Southern porch swing on a warm summer evening.

Why You’ll Love This Recipe

Quick Southern Classic: Authentic Southern flavor in just 35 minutes from start to finish – perfect for weeknight cooking or impressing weekend guests.
Perfectly Balanced Flavors: The tartness of green tomatoes meets the crispness of cornmeal coating, all complemented by a creamy, tangy remoulade sauce that adds richness and zip.
Versatile Dish: Works beautifully as an appetizer, side dish, or even as part of a vegetarian main course. Great for using up those end-of-season green tomatoes!
Foolproof Method: Simple techniques with clear steps ensure perfect results even if you’ve never fried green tomatoes before.

Ingredients You’ll Need

For the Remoulade:

Mayonnaise: Creates the creamy base for this classic sauce.
Sour cream: Adds tanginess and extra creaminess to balance the mayo.
Ketchup: Provides subtle sweetness and tomato flavor.
Creole or spicy brown mustard: Brings essential kick and depth to the sauce.
Fresh lemon juice: Brightens everything with necessary acidity.
Garlic: A small amount adds tremendous flavor without overpowering.
Prepared horseradish: Delivers that distinctive heat and pungency that makes remoulade special.
Creole seasoning: Ties everything together with classic Southern spice blend flavors.

For the Fried Green Tomatoes:

Green tomatoes: Select firm, unripe tomatoes – they should feel solid with no give when squeezed.
Salt: Draws moisture out of tomatoes for better frying and enhances flavor.
Egg: Creates the binder that helps the coating stick to the tomatoes.
Buttermilk: Tenderizes the tomatoes slightly while adding tangy flavor.
Cornmeal: Provides that essential crispy exterior and traditional Southern flavor.
All-purpose flour: Works with cornmeal to create the perfect coating texture.
Black pepper: Adds subtle heat and depth to the coating.
Vegetable oil: Choose a neutral oil with a high smoke point for proper frying.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Version: Add cayenne pepper to the cornmeal mixture and a dash of hot sauce to the remoulade for extra heat.
Herbed Coating: Mix fresh chopped herbs like parsley, thyme, or basil into the cornmeal mixture.
Parmesan Twist: Add 1/4 cup grated Parmesan cheese to the cornmeal mixture for a savory, cheesy crust.
Cajun Style: Use Cajun seasoning instead of plain salt and pepper in the cornmeal mixture for a Louisiana kick.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

How to Make Fried Green Tomatoes with Remoulade

Step 1: Make the Remoulade

Combine mayonnaise, sour cream, ketchup, mustard, lemon juice, minced garlic, horseradish, and Creole seasoning in a small bowl. Stir until smooth and well incorporated. Cover and refrigerate for at least 30 minutes to allow flavors to blend together and deepen.

Step 2: Prepare the Tomatoes

Slice the green tomatoes into approximately 1/4-inch slices. Sprinkle both sides lightly with salt and place in a colander set in the sink. Let them sit for about 10 minutes – this critical step draws out excess moisture, helping your tomatoes fry up crisp rather than soggy.

Step 3: Set Up Your Dredging Station

While the tomatoes are resting, whisk together the egg and buttermilk in one medium bowl. In a separate shallow bowl, combine cornmeal, flour, black pepper, and 1/2 teaspoon salt, mixing well to integrate all dry ingredients.

Step 4: Heat the Oil

Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until the oil reaches approximately 350°F. If you don’t have a thermometer, you can test by dropping a small pinch of cornmeal into the oil – it should sizzle immediately but not burn.

Step 5: Dredge and Fry

Pat the salted tomato slices dry with paper towels. Dip each slice into the egg mixture, allowing excess to drip off, then dredge in the cornmeal mixture, pressing gently to ensure even coating. Carefully place the coated tomatoes into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes per side until golden brown and crispy.

Step 6: Drain and Serve

Remove fried tomatoes with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and crispy, with the chilled remoulade sauce alongside or dolloped on top.

Pro Tips for Making the Recipe

Temperature Matters: Keep your oil between 350°F and 375°F for the perfect fry. Too hot and they’ll burn before cooking through; too cool and they’ll absorb too much oil.
Don’t Skip the Salt Rest: Letting the tomatoes sit with salt draws out moisture that would otherwise make your coating soggy.
Test First: Fry one tomato slice first to check your oil temperature and timing before committing the whole batch.
Keep Them Warm: If making a large batch, keep finished tomatoes warm in a 200°F oven while you finish frying the rest.
Fresh Oil: For the cleanest flavor, use fresh oil rather than previously used frying oil.

How to Serve

As an Appetizer:

Arrange fried green tomatoes on a platter with remoulade in a small bowl for dipping. Garnish with chopped fresh parsley or chives for color.

As a Side Dish:

Pair with grilled chicken, fish, or shrimp for a complete Southern-inspired meal. They’re particularly delicious alongside pulled pork or fried catfish.

As a Base:

Use as a foundation for Eggs Benedict instead of English muffins, or top with crab salad for an impressive appetizer.

Garnish Options:

Sprinkle with extra Creole seasoning, add a squeeze of fresh lemon, or top with crumbled bacon bits for enhanced flavor.

Make Ahead and Storage

Storing Leftovers

Store fried green tomatoes in an airtight container lined with paper towels in the refrigerator for up to 2 days. The remoulade sauce will keep well in the refrigerator for up to 5 days in a sealed container.

Freezing

While you can freeze uncooked green tomato slices, I don’t recommend freezing the fried tomatoes as they’ll lose their crispy texture. The remoulade sauce does not freeze well due to its mayonnaise base.

Reheating

For the crispiest results, reheat fried green tomatoes on a baking sheet in a 375°F oven for 5-7 minutes. Avoid microwaving as this will make them soggy. The remoulade can be brought to room temperature before serving leftover tomatoes.

FAQs

Can I use red tomatoes instead of green ones?

Red tomatoes are too soft and juicy for this recipe. Green, unripe tomatoes have the perfect firm texture and tangy flavor that stands up to frying. If you can’t find green tomatoes, firm varieties like Roma might work if picked slightly underripe.
Why did my coating fall off during frying?

This usually happens when the oil isn’t hot enough or when the tomatoes are too wet. Make sure to thoroughly pat the tomatoes dry after salting, and verify your oil temperature is 350°F before adding tomatoes. Also, avoid flipping them too early – let a good crust form first.
What can I substitute for buttermilk?

No buttermilk? No problem! Mix 1/2 cup regular milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using. It creates a similar tangy flavor and acidity that helps tenderize the tomatoes.
Can I make these in an air fryer?

Absolutely! Preheat your air fryer to 375°F, spray the basket and both sides of the coated tomato slices with cooking spray, and cook for about 8-10 minutes, flipping halfway through. They won’t be quite as decadent as the fried version but still deliciously crispy with much less oil.

Final Thoughts

These Fried Green Tomatoes with Remoulade bring together simple ingredients to create something truly magical. There’s something wonderfully satisfying about transforming firm, tart green tomatoes into golden-crusted delights that perfectly balance crispy exterior with tender interior. The remoulade adds that perfect creamy, tangy complement that elevates the dish from good to unforgettable. Whether you’re a Southern cooking enthusiast or trying this classic for the first time, this approachable recipe delivers authentic flavor with minimal fuss. Give it a try next time you spot green tomatoes at the farmers market or in your garden!