Description
Southern-style fried green tomatoes with a crispy cornmeal and panko crust, served with a bold and creamy Cajun remoulade sauce.
Ingredients
Scale
- 1¼ cups mayonnaise
- 2½ tablespoons spicy brown mustard
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 garlic clove, grated
- Black pepper to taste
- 3 large firm unripe green tomatoes (about 1½ pounds)
- Coarse salt
- ¾ cup all-purpose flour
- 1½ teaspoons coarse salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ cup buttermilk
- 1 large egg white
- ½ teaspoon hot sauce (like Tabasco)
- ½ cup panko bread crumbs
- ⅓ cup fine white cornmeal
- 1½ cups vegetable oil (for frying)
Instructions
- In a medium bowl, whisk together all remoulade sauce ingredients. Refrigerate until ready to use.
- Slice the green tomatoes into ⅜-inch rounds. Sprinkle both sides with coarse salt and let sit for 30 minutes. Pat dry with paper towels.
- Prepare three shallow dishes: one with the flour, salt, smoked paprika, garlic powder, onion powder, and pepper; the second with whisked buttermilk, egg white, and hot sauce; and the third with panko bread crumbs and cornmeal.
- Dredge each tomato slice in the flour mixture, then the buttermilk mixture, and finally the panko-cornmeal mixture. Press gently to ensure coating sticks. Set aside on a wire rack.
- In a cast iron skillet, heat oil to 350°F. Fry 3–4 slices at a time for 3–5 minutes per side or until golden and crispy. Transfer to paper towels to drain.
- Serve hot with chilled Cajun remoulade sauce.
Notes
- Salt the tomatoes first to remove moisture and prevent sogginess.
- Use firm, unripe green tomatoes for best texture and flavor.
- For a gluten-free version, substitute flour and panko with almond flour and gluten-free breadcrumbs.
- For a vegan version, use dairy-free mayo and almond milk with flaxseed meal instead of egg.
- You can air fry at 400°F for about 8–10 minutes per side instead of frying in oil.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg