Fried Green Tomatoes Recipe
User Reviews
5
Fried Green Tomatoes Recipe
Description
The Fried Green Tomatoes recipe features green tomatoes that have been sliced thickly and briefly marinated in a blend of buttermilk and Cajun seasoning, adding moisture and a subtle spicy note. The tomatoes are then dredged in a seasoned cornmeal mixture that crisps up nicely when fried in hot vegetable oil to a golden brown on both sides. This method yields tomatoes with a crisp exterior and firm, slightly tart interior.
The accompanying remoulade combines mayonnaise, ketchup, lemon juice, mustard, anchovy paste, and an array of seasonings and hot sauces, which provides a creamy and zesty contrast to the fried tomatoes. Chopped fresh parsley adds brightness to the sauce. The remoulade can be prepared in advance and chilled to deepen its flavors.
Fried Green Tomatoes are often served as an appetizer or side dish, with each serving including several tomato slices and a generous portion of remoulade. The recipe includes practical tips for making homemade buttermilk and Cajun seasoning, and suggests storing leftovers covered in the fridge for up to four days. Preparing the remoulade a few days ahead can save time on serving day.
Ingredients
For the remoulade:
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste or 3 filets minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- salt to taste
- ground white pepper to taste
- Tabasco sauce to taste
- Worcestershire sauce to taste
- 1/4 cup parsley finely chopped, fresh
For the tomatoes:
- 2 cups buttermilk (see note 1)
- 1 teaspoon Cajun seasoning homemade or store-bought (see note 2)
- 1 pound green tomatoes sliced 1/2 inch thick (about 3 medium, see note 3, unripened
- 3/4 cup corn meal white or yellow
- salt freshly ground
- black pepper freshly ground
- vegetable oil for frying (to 1/4-inch deep)
Instructions
- To make the remoulade, in a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Stir to combine and garnish with fresh parsley. Cover and chill until serving time.
- To make the tomatoes, in a medium bowl, combine buttermilk and cajun seasoning. Add tomato slices and turn until evenly coated. Set aside to marinate for 5 minutes.
- Meanwhile, In a medium bowl, combine cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Working with one tomato slice at a time, remove from buttermilk and add to cornmeal, tossing to coat. Remove to a wire rack set upon a rimmed baking sheet, and continue with remaining tomato slices.
- In a large skillet over medium high heat, heat oil to 375 degrees. Fry each tomato slice until golden brown on one side, 2 to 3 minutes. Flip each slice and continue frying until second side is golden brown. Drain on paper towels and sprinkle with salt.
Notes
- Create homemade buttermilk by adding lemon juice to milk and letting it curdle for 10 minutes.
- Make your own Cajun seasoning by mixing spices like paprika, garlic powder, cayenne, thyme, and onion powder.
- Use firm, unripened green or heirloom tomatoes for best results.
- The remoulade and buttermilk mixture can be prepared in advance for convenience.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (3 slices + 1/4 cup remoulade each)
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 3slices | |
| Calories | 616kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 666mg | 28% |
| Potassium | 583mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1619IU | 32% |
| Vitamin C | 34mg | 38% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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