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This Fried Green Tomatoes recipe brings the Southern charm to your kitchen. With a crispy exterior and juicy interior, paired with a tangy remoulade sauce, this dish will be an instant hit. Whether as a snack, an appetizer, or a side dish, it’s the perfect addition to your cooking repertoire.
Type of Cuisine:
American
Prep Time: 30 Minutes.
Cook Time: 15 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 large green tomatoes | |
| 1 tablespoon (for sprinkling on the tomatoes) | |
| 1/2 cup all purpos flour | |
| salt and pepper to taste | |
| ½ teaspoon granulated garlic | |
| 2 large eggs | |
| 1/2 cup whole milk | |
| 2/3 cup Italian bread crumb seasoned | |
| 1/3 cup parmesan cheese | |
| 1/2 cup olive oil | |
| 2 tablespoons unsalted butter |
For the remoulade sauce:
| ½ cup mayonnaise | |
| 1 teaspoon Dijon mustard | |
| zest of half lime and its juice | |
| 1 teaspoon sriracha hot sauce (optional ) | |
| 1 tablespoon red wine vinegar | |
| 2 tablespoons chopped fresh cilantro or parsley | |
| salt and pepper to taste |
Preparation
1
Prepare the Tomatoes
Slice the green tomatoes into ½-inch thick rounds. Arrange them in a single layer on a cooling rack set over a paper towel–lined tray. Sprinkle salt on both sides of each slice and let them sit for 20 minutes, flipping halfway through. This helps draw out excess moisture and enhances their flavor before frying.
Slice the green tomatoes into ½-inch thick rounds. Arrange them in a single layer on a cooling rack set over a paper towel–lined tray. Sprinkle salt on both sides of each slice and let them sit for 20 minutes, flipping halfway through. This helps draw out excess moisture and enhances their flavor before frying.
3
Set Up the Breading Station
While the tomatoes are resting, get your coating ingredients ready: Flour mixture: In a shallow bowl, mix flour with salt, black pepper, and granulated garlic. Egg wash: In a second bowl, whisk together the eggs and milk until smooth. Breadcrumb mixture: In a third bowl, combine the breadcrumbs with grated Parmesan cheese for a crispy, savory finish.
While the tomatoes are resting, get your coating ingredients ready: Flour mixture: In a shallow bowl, mix flour with salt, black pepper, and granulated garlic. Egg wash: In a second bowl, whisk together the eggs and milk until smooth. Breadcrumb mixture: In a third bowl, combine the breadcrumbs with grated Parmesan cheese for a crispy, savory finish.
4
Coat the Tomatoes
After 20 minutes, gently pat the tomato slices dry with paper towels. Working one at a time, dredge each slice in the seasoned flour, then dip it into the egg wash, and finally coat it with the breadcrumb-Parmesan mixture. Press lightly to help the coating stick. Set aside on a plate or tray until ready to fry.
After 20 minutes, gently pat the tomato slices dry with paper towels. Working one at a time, dredge each slice in the seasoned flour, then dip it into the egg wash, and finally coat it with the breadcrumb-Parmesan mixture. Press lightly to help the coating stick. Set aside on a plate or tray until ready to fry.
5
Fry the Tomatoes
Heat a combination of oil and butter in a large skillet over medium heat. Once hot, add the coated tomato slices in batches—avoid overcrowding the pan to ensure even frying. Cook each side until golden brown and crispy, about 2–3 minutes per side. Transfer the fried tomatoes to a paper towel–lined plate to drain excess oil.
Heat a combination of oil and butter in a large skillet over medium heat. Once hot, add the coated tomato slices in batches—avoid overcrowding the pan to ensure even frying. Cook each side until golden brown and crispy, about 2–3 minutes per side. Transfer the fried tomatoes to a paper towel–lined plate to drain excess oil.
6
: Make the Remoulade Sauce
In a small bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve—this helps the flavors meld together. Serve the crispy fried green tomatoes warm, paired with the chilled remoulade sauce. They’re perfect as an appetizer, snack, or sandwich filling. Enjoy every bite!
In a small bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve—this helps the flavors meld together. Serve the crispy fried green tomatoes warm, paired with the chilled remoulade sauce. They’re perfect as an appetizer, snack, or sandwich filling. Enjoy every bite!
Recipe Tips & Suggestions
How to Store
Let the fried green tomatoes cool completely, then place them in a single layer in an airtight container. If stacking, separate layers with parchment paper to prevent sticking. Store in the fridge for up to 3 days.
How to Reheat
For best results, reheat in a preheated oven or toaster oven at 375°F (190°C) for about 8–10 minutes, until crispy again.
Avoid the microwave—it will make them soggy.