I’m going to share a delicious, crispy, and oh-so-satisfying Southern classic – Fried Green Tomatoes! You won’t believe how amazing these taste, and they’re perfect for a snack or appetizer. So, let’s dive right into this easy, step-by-step recipe, shall we?
Can I use red tomatoes instead of green ones?
I totally get why you’d ask this, but I’m afraid red tomatoes won’t work for this recipe. Green tomatoes are firmer and less juicy, which makes them perfect for frying. Red tomatoes, on the other hand, are softer and have a higher water content, which can cause them to become mushy when fried.
How long can I store the leftover fried green tomatoes and remoulade sauce?
Fried green tomatoes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. The remoulade sauce can be stored separately in the fridge for up to a week.
Can I bake the tomatoes instead of frying them?
If you prefer baking over frying, you can! Preheat your oven to 425°F (220°C) and place the breaded tomato slices on a baking sheet lined with parchment paper. Spray the tomatoes with cooking spray and bake for 15-20 minutes, or until golden and crispy. Just keep in mind that the texture might be a little different from frying.
- 2 large, firm green tomatoes
- Salt for drawing out moisture
- 1/2 cup buttermilk
- 1 large egg
- Your favorite hot sauce, to taste
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups panko breadcrumbs
- Canola oil for frying
For the Zesty Remoulade Sauce:
- 1 1/4 cups mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon smoked paprika (or sweet paprika)
- 1 teaspoon Cajun seasoning
- Your favorite hot sauce, to taste
- 1 teaspoon pickle juice (dill or sweet)
- 2 teaspoons lemon juice
- 2 teaspoons horseradish
- Freshly ground black pepper, to taste
- 2 cloves garlic, grated
- Start by making the zesty remoulade sauce. In a mixing bowl, combine all the sauce ingredients and mix well. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld together.
- Slice the green tomatoes into 3/8-inch thick slices. Lay them out on a cutting board and sprinkle them with salt to draw out excess moisture. Let them sit for about 30 minutes, then pat them dry with paper towels.
- In a shallow dish, whisk together the buttermilk, egg, and a few dashes of your favorite hot sauce. In another dish, mix the flour, salt, onion powder, garlic powder, and smoked paprika. Finally, place the panko breadcrumbs in a third dish.
- Heat about an inch of canola oil in a deep frying pan or skillet to 350°F (175°C).
- Dredge the tomato slices in the flour mixture, coating them evenly and shaking off any excess. Dip them in the buttermilk mixture, then coat them with the panko breadcrumbs, pressing down gently to ensure they’re well-covered. (source: Ineskohl.info)
- Place the coated tomatoes on a wire rack to rest while you finish breading the rest of the slices.
- Fry the tomatoes in batches, being careful not to overcrowd the pan. Cook for about 3-3.5 minutes per side or until they’re golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes to a plate lined with paper towels, and sprinkle with a little more kosher salt.
- Serve the fried green tomatoes hot, alongside the zesty remoulade sauce for dipping. Enjoy!
There you have it, folks! A mouthwatering Southern classic, Fried Green Tomatoes, that will have your taste buds singing with joy. Give this recipe a try, and let me know what you think in the comments below. Don’t forget to check out my blog at Ineskohl.info for more delicious recipes and cooking inspiration. Happy cooking, and as always, stay hungry, my friends!