Super-Crunchy Fried Green Tomatoes
Recipe GLPRd535a11ab25202
Golden, crispy fried green tomato slices coated in a seasoned cornmeal and breadcrumb crust, served alongside a tangy Creole-style remoulade sauce. This beloved Southern classic delivers a satisfying crunch with bright, zesty flavors.
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Ingredients
1 cup mayonnaise
1½ tablespoons fresh flat-leaf parsley, chopped
1 tablespoon drained capers, chopped
1 tablespoon hot sauce such as Tabasco
2 teaspoons Creole mustard
1½ teaspoons Creole seasoning
1 teaspoon prepared horseradish
½ teaspoon fresh lemon zest
1½ teaspoons fresh lemon juice
1 small clove garlic clove, finely minced
3 large eggs
⅓ cup whole buttermilk
1½ cups all-purpose flour
1½ cups yellow cornmeal
1½ cups breadcrumbs
4 medium medium green tomatoes, trimmed and sliced 1/4 inch thick
1 tablespoon Creole seasoning
vegetable oil, for frying
kosher salt, to taste
Directions
Begin by preparing the remoulade sauce. In a medium bowl, combine the mayonnaise, chopped parsley, capers, hot sauce, Creole mustard, 1 1/2 teaspoons Creole seasoning, horseradish, lemon zest, lemon juice, and minced garlic. Stir until well blended, then set aside for the flavors to meld.
In a shallow bowl, whisk together the eggs and buttermilk until fully combined, creating an egg wash.
In another shallow bowl, combine the flour, cornmeal, breadcrumbs, and 1 tablespoon Creole seasoning. Mix thoroughly to distribute the seasonings evenly.
Pat the green tomato slices dry with paper towels to remove excess moisture. This ensures a crunchier coating.
Working with one tomato slice at a time, dip it into the egg wash, coating both sides, then immediately dredge it in the flour-cornmeal mixture, pressing gently so the coating adheres. Place the coated slice on a clean plate and repeat with all remaining tomato slices.
Heat vegetable oil in a large deep skillet or Dutch oven to 350°F. The oil should be deep enough to provide about 1 1/2 inches of depth.
Carefully place the coated tomato slices into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2 to 3 minutes on the first side until deep golden brown and crispy.
Flip the tomato slices and fry the other side for an additional 2 to 3 minutes until equally golden and crispy. The total cooking time ensures the tomato interior is heated through.
Remove the fried tomato slices with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
While still warm, season the fried tomato slices with kosher salt to taste. Serve immediately alongside the prepared remoulade sauce for dipping.
