Print

Crispy Southern Fried Green Tomatoes Recipe with Easy Creamy Remoulade Dip

crispy southern fried green tomatoes - featured image
Print Recipe

A quick and easy Southern comfort food featuring crispy fried green tomatoes paired with a creamy, tangy remoulade dip. Perfect for any occasion and made with simple pantry staples.

Ingredients

Scale
  • 4 medium firm green tomatoes, sliced 1/4 inch thick
  • 1 cup (120g) all-purpose flour
  • 1 cup (130g) yellow or white cornmeal, fine or medium grind
  • 1 cup (240ml) buttermilk (or milk plus 1 tbsp lemon juice as substitute)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Vegetable oil, enough to fill about 1 inch of skillet
  • For the Creamy Remoulade Dip:
  • 1/2 cup (120g) mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, finely chopped
  • 1 stalk green onion, thinly sliced
  • 1 tbsp lemon juice
  • A few dashes hot sauce (optional)
  • 1/2 tsp smoked paprika

Instructions

  1. Wash and dry the green tomatoes, then slice into 1/4-inch thick slices.
  2. Lightly salt the tomato slices on both sides and let sit for 10 minutes to draw out moisture.
  3. Whisk together buttermilk and eggs in a bowl. Soak tomato slices in this mixture for 15 minutes.
  4. In a shallow dish, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
  5. Remove tomato slices from the wet mixture, letting excess drip off, then coat thoroughly with the dry mixture. Press gently to adhere. For thicker crust, double dredge by repeating wet and dry steps.
  6. Heat about 1 inch of vegetable oil in a skillet over medium heat to 350°F (175°C).
  7. Fry tomato slices in batches without crowding the pan, 3-4 minutes per side until golden brown and crispy. Flip gently with tongs.
  8. Drain fried tomatoes on a cooling rack over a baking sheet or paper towels. Avoid stacking to keep crisp.
  9. While frying, mix mayonnaise, Dijon mustard, chopped capers, green onion, lemon juice, smoked paprika, and hot sauce in a bowl. Adjust seasoning and chill if possible.
  10. Serve fried green tomatoes hot with a generous dollop of creamy remoulade dip. Garnish with extra green onion if desired.

Notes

Maintain oil temperature around 350°F (175°C) for best results. Avoid overcrowding the pan to keep coating crispy. Double dredging yields a thicker crust. Remoulade dip flavors improve if chilled before serving. For gluten-free, substitute flour with rice or chickpea flour and use gluten-free cornmeal. For dairy-free, use plant-based milk and vegan mayo.

Nutrition

Keywords: fried green tomatoes, Southern recipe, remoulade dip, crispy fried tomatoes, easy appetizer, comfort food

Find it online: https://chrisfeasts.com/crispy-southern-fried-green-tomatoes-recipe-with-easy-creamy-remoulade-dip/