Fried Green Tomatoes with Remoulade

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Crispy, golden, and bursting with tangy flavor, Fried Green Tomatoes are a Southern classic that never goes out of style. Perfect as an appetizer, side dish, or snack, they pair beautifully with a creamy, zesty remoulade sauce for dipping. This dish offers a delightful contrast of textures and flavors: the crunch of the cornmeal coating, the tender juiciness of green tomatoes, and the bold, tangy richness of the sauce.

Why You’ll Love Fried Green Tomatoes

Fried green tomatoes are more than just a recipe—they’re a celebration of comfort food. Here’s what makes them special:

• Crispy and Satisfying: A perfectly seasoned cornmeal coating gives these tomatoes an irresistible crunch.
• Tangy and Flavorful: The natural tartness of green tomatoes creates a unique and refreshing flavor profile.
• Quick and Easy: With just a few simple steps, you can whip up this crowd-pleaser in no time.
• Versatile: Serve them as a snack, appetizer, or even a unique side dish for your next dinner party.

Whether you’re craving something nostalgic or looking to try a beloved classic, Fried Green Tomatoes with Remoulade are the perfect treat!

Ingredients for Fried Green Tomatoes with Remoulade

To make this Southern favorite, you’ll need a handful of pantry staples and a few fresh ingredients. The remoulade sauce adds a creamy, zesty kick, taking the dish to the next level.

• Green Tomatoes – Choose firm, unripe green tomatoes for their signature tangy flavor and sturdy texture.
• Cornmeal – The key to a crispy, golden coating. It adds a slightly nutty flavor and wonderful crunch.
• All-Purpose Flour – Combines with the cornmeal for a perfectly balanced breading.
• Eggs and Buttermilk – This mixture helps the breading stick and adds a rich, tenderizing touch.
• Seasonings – A mix of salt, black pepper, paprika, and cayenne (optional for heat) enhances the flavor of the breading.
• Oil for Frying – Use vegetable or canola oil for even frying and a light, crispy finish.

Ingredients for the Remoulade Sauce

• Mayonnaise – The creamy base of the sauce.
• Dijon Mustard – Adds a tangy, sharp depth of flavor.
• Pickle Relish – For sweetness and crunch.
• Hot Sauce – A splash for spice and a bit of tang.
• Lemon Juice – Brightens the sauce and adds balance.
• Seasonings – A mix of paprika, garlic powder, and a touch of cayenne for extra flavor.

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How to Make Fried Green Tomatoes with Remoulade

This recipe comes together quickly and easily, with just a few simple steps:

Step 1:
Prepare the tomatoes by washing and slicing them into 1/4-inch thick rounds. Sprinkle them lightly with salt and let them sit for about 10 minutes. This helps draw out excess moisture, ensuring a crisp fry.

Step 2:
Set up a breading station with three shallow bowls:

1. First Bowl: All-purpose flour, seasoned with salt and pepper.
2. Second Bowl: Whisk together the eggs and buttermilk until smooth.
3. Third Bowl: A mix of cornmeal, flour, paprika, and cayenne (optional).

Step 3:
Dip each tomato slice into the flour, coating both sides, then into the egg mixture, and finally into the cornmeal mixture. Press gently to ensure an even coating.

Step 4:
Heat about 1/2 inch of oil in a heavy skillet over medium heat. The oil is ready when a small pinch of cornmeal dropped in sizzles immediately.

Step 5:
Fry the tomato slices in batches, careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Step 6:
While the tomatoes cool slightly, whisk together all the ingredients for the remoulade sauce in a small bowl. Adjust seasonings to taste.

Step 7:
Serve the fried green tomatoes warm with the remoulade sauce for dipping. Enjoy immediately!

How Long to Fry Green Tomatoes

Getting the perfect golden crust on fried green tomatoes is all about timing. The key is frying them until they’re crispy and golden while still tender on the inside. Here’s a quick guide:

• Thin Slices (1/4 inch): Fry for 2-3 minutes per side.
• Thicker Slices (1/2 inch): Fry for 3-4 minutes per side.

Keep the oil at a consistent medium heat (around 350°F/175°C) to avoid undercooked or soggy tomatoes. If the oil is too hot, the breading may burn before the tomatoes cook through.

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How to Store Leftovers

If you have leftover fried green tomatoes, don’t let them go to waste! With a few tips, you can enjoy them later:

• Refrigerator: Store the tomatoes in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven or air fryer at 375°F (190°C) for a few minutes to restore their crispiness.
• Freezer: Fried green tomatoes can be frozen, but their texture may change slightly. Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. Reheat directly from frozen in the oven or air fryer until hot and crispy.

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Tips for Perfect Fried Green Tomatoes

Here are some pro tips to ensure your fried green tomatoes turn out perfectly every time:

1. Choose Firm Tomatoes: Select green tomatoes that are firm to the touch. Softer tomatoes can become mushy when fried.
2. Pat Them Dry: After salting the slices to draw out moisture, pat them dry with a paper towel. This step ensures the breading sticks better.
3. Don’t Overcrowd the Pan: Fry the tomatoes in small batches to maintain the oil temperature and ensure even cooking.
4. Use a Thermometer: If you’re new to frying, a thermometer can help you maintain the oil at the right temperature (around 350°F).
5. Get Creative with Seasonings: Add a touch of Parmesan to the breading mix for extra flavor or experiment with Cajun spices for a Southern twist.
6. Serve Immediately: Fried green tomatoes are best enjoyed fresh and hot, right after frying, for maximum crunch and flavor.

With these tips and tricks, your fried green tomatoes will be a show-stopping dish every time!

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