Description
A budget-friendly, kid-approved appetizer featuring firm green tomatoes coated in a cornmeal and flour dredge, fried until shatteringly crisp, and served with a tangy, spicy homemade remoulade.
Ingredients
Scale
- 3 medium firm green tomatoes (about 600g)
- 1 cup all-purpose flour (125g)
- 1 cup medium-grind cornmeal (110g)
- 2 large eggs, beaten
- 1/4 cup buttermilk (60ml)
- Vegetable oil (for frying, about 1/2 inch deep)
- Salt and black pepper (to taste)
- 1/2 cup full-fat mayonnaise (120g)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon capers, chopped
- 1–2 teaspoons hot sauce (like Frank’s or Tabasco)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- In a small bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, chopped capers, hot sauce, lemon juice, and parsley. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
- Wash green tomatoes and slice into 1/4-inch thick rounds. Pat slices completely dry with paper towels. If juicy, sprinkle with salt, let sit for 10 minutes, then pat dry again.
- Set up three shallow bowls: Bowl 1 with flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; Bowl 2 with beaten eggs mixed with buttermilk; Bowl 3 with cornmeal mixed with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
- Dredge each tomato slice in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the cornmeal mixture to coat evenly. Place on a clean plate.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350-375°F.
- Carefully place 3-4 slices in the hot oil without crowding. Fry for 2-3 minutes per side until golden brown and crispy. Flip only once.
- Remove fried tomatoes with tongs or a slotted spatula and place on a wire cooling rack set over a baking sheet to drain and stay crisp.
- Serve immediately with the chilled remoulade for dipping.
Notes
Ensure tomatoes are completely dry before dredging to prevent breading from sliding off. Keep oil temperature between 350-375°F for optimal crispiness. For leftovers, reheat in an air fryer at 375°F for 3 minutes to restore crispiness; avoid the microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 3 slices per serving
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
Keywords: fried green tomatoes, remoulade, southern appetizer, cornmeal fried, budget friendly, summer recipes, crispy fried