I am not one to eat fried food that often, but there is one fried food I will always make an exception for: fried green tomatoes. If I am at a restaurant with this delicious southern appetizer on the menu, you can bet I am ordering it. I hesitate to declare a “favorite” but fried green tomatoes are definitely high on my list of favorite foods. And while I have found some restaurants that have pretty good fried green tomatoes, I figured it was time to make my own. After trying a few recipes, I have finally found one that is a winner.

Fried Green Tomatoes

A few months ago, I bought this Southerner’s Cookbook for my mom. My mom loves to cook just as much as I do and I knew she would enjoy looking through and trying some of the recipes. We came across a recipe for fried green tomatoes and knew we had to give it a try. As I mentioned, we have tried a few fried green tomato recipes in the past, but haven’t had much luck. Most of the time, the crust on the tomatoes did not achieve that golden brown and had a tendency to fall off the tomato.

However, these fried green tomatoes were delicious! The perfect crust (color and taste) topped with a spicy remoulade sauce. These will be a go-to appetizer in the future! I’ve included the recipe to the fried green tomatoes and the spicy remoulade sauce below. But, if you would like to check out the rest of the recipes in the cookbook, you can purchase it here. There are a ton of delicious southern recipes — our “to cook” list is growing by the day!

Happy cooking!

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Print Recipe

Fried Green Tomatoes

Course

Appetizer

Cuisine

Appetizers

Servings

Ingredients

For the Fried Green Tomatoes

• 3 large green tomatoes, cleaning & thickly sliced (about 1/2 inch thick)
• 1/2 cup cornstarch
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon granulated garlic
• vegetable oil, for frying

For the Spicy Remoulade

• 1 cup mayo
• 3 tablespoons lemon juice
• 3 tablespoons chili sauce
• 2 tablespoons Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• salt and pepper, to taste

Course Appetizer Cuisine Appetizers Servings Ingredients For the Fried Green Tomatoes 3 large green tomatoes, cleaning & thickly sliced (about 1/2 inch thick) 1/2 cup cornstarch 1 cup buttermilk 1 cup all-purpose flour 1 cup cornmeal 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon pepper 1/4 to 1/2 teaspoon cayenne pepper 1/4 teaspoon granulated garlic vegetable oil, for frying For the Spicy Remoulade 1 cup mayo 3 tablespoons lemon juice 3 tablespoons chili sauce 2 tablespoons Dijon mustard 1 small garlic clove, minced 1 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon paprika salt and pepper, to taste

Instructions

For the Fried Green Tomatoes

1. Begin by making the fry batter mix: combine the flour, cornmeal, 1/2 cup cornstarch, salt, pepper, cayenne pepper and granulated garlic in a lidded container. In a large and deep cast-iron skillet, heat 1 inch of oil to 350 degrees F over medium heat. Set up a dredging station with a plate containing the 1/2 cup cornstarch, a shallow bowl containing the buttermilk and a shallow bowl containing the batter mix. Working in batches, lightly press the tomato slices, one at a time, into the cornstarch, then dip them in the buttermilk, then lightly press them into the batter mix. Carefully slip the slices into the hot oil, three at a time, and cook for 1-2 minutes on each side, until golden brown. Remove from the oil with a spatula and drain on paper towels or a rack set over a paper towel-lined baking sheet. Let cool for 2-3 minutes before serving. Serve with the spicy remoulade sauce (recipe below).

For the Spicy Remoulade Sauce

1. Combine all the ingredients in a large bowl and set aside for 15 minutes to allow the flavors to combine, then store. Store remaining sauce in an airtight container, refrigerated, for up to 1 week. Stir before serving. Also works well with crab cakes.

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