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Fried Green Tomatoes Recipe
5 from 60 votes

Fried Green Tomatoes Recipe

Fried Green Tomatoes are prepared by marinating firm, unripened green tomato slices in a spiced buttermilk mixture, then coating them in seasoned cornmeal before frying to a crispy golden brown. Served with a tangy remoulade sauce made from mayonnaise, ketchup, lemon juice, mustard, and spices, this dish balances tart tomato flavor with crunchy texture and creamy heat from the sauce.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings (3 slices + 1/4 cup remoulade each)
Calories: 616 kcal
Course: Side Dish, Appetizer
Cuisine: American

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
  • ground white pepper to taste
  • salt 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings (3 slices + 1/4 cup remoulade each)

Amount Per Serving

Calories 616

% 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.