Who can resist fried green tomatoes–slices of succulent unripe tomatoes dipped in egg and dredged in cornmeal and then fried to a crisp golden brown? Add some Creole remoulade and, well, no one can resist!
We’ve no idea which fried green tomatoes recipe Kathy Bates relied on in the movie named after these summer lovelies, and it doesn’t matter, because we’re hopelessly partial to this one. The proportions of cornmeal to flour and the ingenious dip of rich egg and tart buttermilk result in something that’s impossibly lovely to convey in words.–Renee Schettler Rossi
Easy Fried Green Tomatoes
- Deep-fry or candy thermometer
For the fried green tomatoes
- 3 green tomatoes
- 1 teaspoon sea salt plus more for drawing the moisture out
- 1 large egg
- 1/2 cup buttermilk (low-fat or full-fat is fine)
- 3/4 cup cornmeal (preferably finely ground)
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- Mild vegetable oil for frying
For the remoulade (optional)
Prep the tomatoes
- Slice the tomatoes 1/3 to 1/2 inch thick and lightly salt both sides of each slice. Place in a colander in the sink and set aside for 20 to 30 minutes. The salt will draw some of the moisture out of the tomatoes.
Make the remoulade (optional)
- In a small bowl, combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish, and Creole seasoning. Stir well to combine. Season with salt and pepper to taste, and add more Creole seasoning, if desired. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Coat and fry the tomatoes
- In a medium bowl, whisk the egg and buttermilk together. In another shallow bowl, combine the cornmeal, flour, 1 teaspoon salt, and pepper. Pour enough oil into a deep skillet or Dutch oven to reach 1/2 to 1 inch deep. Heat the oil over medium-high heat until it registers 350°F (177°C) on a deep-fry or candy thermometer.
- Dip the tomatoes in the egg wash, allowing any excess to drip off, and then dredge them in the cornmeal mixture, pressing lightly to coat them. Working in batches, fry the green tomatoes, gently turning them once, until golden brown on the outside and tender but not mushy on the inside, 2 to 4 minutes per side, depending on the thickness of your tomatoes. Drain on a brown paper bag. Serve immediately with the remoulade sauce.
Recipe Testers’ Reviews
This easy fried green tomatoes recipe makes a delicious side dish or snack with a lot of crunch and excellent flavor. The ratio of cornmeal to flour was really spot-on. This yielded tomatoes that were crisp and golden brown on the outside and tender but not mushy on the inside.
I sliced my tomatoes about 1/2 inch thick, which was perfect. I used 1 inch oil, which basically deep-fried my tomatoes, and cooked them for 4 minutes on one side and 2 minutes on the other.
The remoulade was very easy to make and worked great with the tomatoes, so I recommend making it. I didn’t have horseradish on hand, so I used about 1 teaspoon Tabasco sauce for some kick, which worked very nicely. I loved these with the remoulade and served them with pan-fried pork chops. The tomatoes are very addictive and I couldn’t stop eating them until they were all gone (this was well after I was done with my pork chop).
These easy fried green tomatoes were super crunchy, tangy, light, and savory. They make a delicious appetizer to enjoy with a chilled glass of beer during the summer. I used coarsely ground cornmeal and it imparted an extra crunch that we loved. The remoulade was tasty, but I’d prefer it spiked with a bit more Creole seasoning and black pepper.
What a treat!! I’ve been curious about fried green tomatoes forever. This year, our garden left us with so many green tomatoes that I just had to give it a try. I’m hooked! They were so wonderfully crisp and had a slight tang from the buttermilk. I may have to try this breading on other meat and veg!
The remoulade was also really tasty. I served this dish with grilled steak, and we found that we were dipping our steak in the sauce, too!
I used low-fat buttermilk and fine cornmeal. My only recommendation is to double the cornmeal breading (I ran out and had to mix up some more) and cut the sauce in half as it makes a very large portion.
The next day, I reheated the leftover tomatoes on a baking sheet at 400°F for 15 minutes, turning once. They were just as good as they were right out of the frying pan! Definitely give this one a try.
As mentioned above, the breading mixture was not enough for the tomatoes (maybe mine were larger than what the author used) so I had to double it. The sauce makes quite a bit, and while it won’t go to waste, it’s definitely more than you need for this quantity of tomatoes.
Originally published August 10, 2018