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Crispy Fried Green Tomatoes Recipe with Easy Zesty Remoulade Sauce

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A nostalgic Southern comfort food featuring crispy fried green tomatoes paired with a creamy, spicy zesty remoulade sauce. Perfect for entertaining, quick to make, and loved by kids and adults alike.

Ingredients

Scale
  • 4 large green tomatoes, sliced about ½ inch thick (firm, not overripe)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 cup yellow cornmeal
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 2 large eggs, beaten, room temperature
  • ½ cup buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
  • Vegetable oil or peanut oil for frying
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped capers (rinsed)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon hot sauce
  • 1 garlic clove, minced
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Rinse and dry the green tomatoes, then slice into approximately ½-inch thick rounds. Pat each slice dry with paper towels.
  2. Set up dredging stations: place flour in one shallow bowl, whisk eggs and buttermilk in a second bowl, and combine cornmeal, smoked paprika, cayenne pepper, salt, and black pepper in a third bowl.
  3. Dip each tomato slice first into the flour, coating both sides evenly and shaking off excess flour.
  4. Dip into the egg and buttermilk mixture, letting excess drip off.
  5. Dredge in the seasoned cornmeal mixture, pressing gently to adhere. For extra crunch, repeat the egg wash and cornmeal step once more.
  6. Pour about 1 inch of vegetable oil into a skillet and heat over medium to medium-high heat until it reaches roughly 350°F (175°C).
  7. Carefully add the coated tomato slices in batches; fry for about 3-4 minutes per side until golden brown and crispy. Use tongs to flip gently.
  8. Transfer fried tomatoes to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
  9. While frying, whisk together mayonnaise, Dijon mustard, lemon juice, capers, parsley, hot sauce, garlic, smoked paprika, salt, and pepper in a bowl. Chill until ready to serve.
  10. Serve the crispy fried green tomatoes warm alongside a generous dollop of the zesty remoulade sauce. Garnish with extra parsley or a squeeze of lemon if desired.

Notes

Keep oil temperature steady around 350°F to avoid burning or greasy tomatoes. Pat tomato slices dry to ensure coating sticks. Double-dip in egg and cornmeal for extra crunch. Drain fried tomatoes on a wire rack, not paper towels, to maintain crispiness. Remoulade sauce tastes better after chilling for at least 30 minutes. Reheat leftovers in an air fryer or toaster oven to restore crispiness; avoid microwaving.

Nutrition

Keywords: fried green tomatoes, remoulade sauce, crispy fried tomatoes, Southern recipe, appetizer, comfort food, gluten-free option, dairy-free option

Find it online: https://emmayum.com/crispy-fried-green-tomatoes-recipe-with-easy-zesty-remoulade-sauce/