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

Description

Crispy fried green tomatoes paired with a creamy and flavorful remoulade sauce make a perfect appetizer or snack.

Ingredients

Units Scale

For the remoulade:

- 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

For the fried green tomatoes:

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

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Instructions

Prepare the remoulade sauce: In a small bowl, combine the mayonnaise, sour cream, ketchup, Creole or spicy brown mustard, lemon juice, minced garlic, prepared horseradish, and Creole seasoning. Stir everything thoroughly to ensure all the ingredients are well-mixed. Refrigerate for at least 30 minutes to allow the flavors to come together.
Prepare the green tomatoes: Thinly slice the green tomatoes and lightly salt each side. Place the slices in a colander in the sink to draw out some moisture. Let them sit for about 10 minutes.
Prepare the dredging station: In a medium bowl, whisk together the egg and buttermilk. In another shallow bowl, combine the cornmeal, flour, black pepper, and 1/2 teaspoon of salt. Mix the dry ingredients well.
Heat the oil: Pour about 1 inch of vegetable oil into the bottom of a deep skillet or Dutch oven. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
Coat the tomato slices: Blot the tomato slices with paper towels to remove excess moisture. Dip each slice into the egg wash, making sure it’s fully coated, and then dredge it in the cornmeal mixture. Press lightly to ensure the coating sticks.
Fry the tomatoes: Carefully place the coated tomato slices into the hot oil. Fry each side for 4 to 5 minutes or until they are golden brown. Once cooked, remove them from the oil and drain them on paper towels.
Serve: Plate the fried green tomatoes and serve them warm with the prepared remoulade sauce on the side for dipping.

Notes

For best results, make the remoulade sauce a day ahead to enhance the flavors even more.
If you prefer, you can substitute the buttermilk with regular milk and a splash of lemon juice.
Fry the tomatoes in batches to avoid overcrowding the skillet, which can lower the oil temperature and affect the crispiness.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg