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Crispy Fried Green Tomatoes Recipe with Easy Zesty Remoulade Sauce

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Crispy fried green tomatoes paired with a tangy, zesty remoulade sauce create a perfect balance of crunchy, tangy, and comforting flavors. This quick and easy recipe is a crowd-pleaser ideal for appetizers or snacks.

Ingredients

Scale
  • 4 medium green tomatoes, firm and unblemished
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup cornmeal (or panko breadcrumbs for lighter texture)
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 large eggs, beaten
  • 1 tsp salt, divided
  • ½ tsp fresh ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • Vegetable oil for frying (about 2 cups, enough for shallow frying)
  • For the Zesty Remoulade Sauce:
  • ½ cup mayonnaise (light mayo optional)
  • 2 tbsp Dijon mustard
  • 1 tsp horseradish
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 3–4 drops hot sauce (optional)
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Rinse and dry the green tomatoes, then slice into ¼ inch (about 6 mm) thick slices. Place slices on a paper towel-lined tray and let drain for 10 minutes to remove excess moisture.
  2. In one bowl, whisk together eggs, buttermilk, and ½ tsp salt. In another bowl, mix flour, cornmeal, black pepper, cayenne pepper, and remaining ½ tsp salt.
  3. Dip each tomato slice first into the flour-cornmeal mixture, shaking off excess, then into the egg mixture, and again into the dry mixture. Press gently to adhere the coating. Place breaded slices on a wire rack or plate.
  4. Heat vegetable oil in a skillet to about ¼ inch (6 mm) depth over medium heat until it reaches 350°F (175°C) or water droplets sizzle immediately when flicked in.
  5. Fry tomato slices in batches without overcrowding for 3-4 minutes per side until golden brown and crispy. Flip gently with tongs. Adjust heat as needed to avoid burning.
  6. Remove fried tomatoes with a slotted spoon or tongs and drain on paper towels or a wire rack. Immediately sprinkle with a pinch of salt. Keep warm in a low oven (200°F/95°C) if needed.
  7. To make the remoulade sauce, whisk together mayonnaise, Dijon mustard, horseradish, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, hot sauce, and parsley until smooth. Adjust seasoning to taste.
  8. Serve fried green tomatoes arranged on a platter with remoulade sauce on the side. Garnish with fresh parsley or lemon wedges if desired.

Notes

Use medium heat to maintain oil temperature around 350°F for perfect crispiness. Double-dip breading ensures a thick, crunchy crust. Drain fried tomatoes on a wire rack to keep them crisp. Remoulade sauce tastes better after resting 15-30 minutes. For gluten-free, use gluten-free flour and cornmeal. For vegan, substitute eggs with flax egg, use plant-based buttermilk and vegan mayo.

Nutrition

Keywords: fried green tomatoes, remoulade sauce, crispy fried tomatoes, Southern recipe, appetizer, easy snack, zesty sauce

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