Fried Green Tomatoes

A Southern staple built on unripe tomatoes that hold their shape under heat. Slices get a buttermilk dip and a crisp cornmeal-flour crust, then fry until golden with a gentle kick of paprika and cayenne.

Serves 4

Estimate for one serving

• 380 cal
• 7.5g protein
• 38g carbs
• 22g fat
• 4g fiber

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Ingredients

• 4 medium (about 1.5 lbs) green tomatoes
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 large egg
• 1/2 cup (for frying) vegetable oil
• 1/2 cup (for remoulade) mayonnaise
• 1 tbsp (for remoulade) Dijon mustard
• 1 tsp (for remoulade) hot sauce
• 1 tsp (for remoulade) lemon juice
• 2 tbsp (for remoulade) sweet pickle relish
• 1/4 tsp (for remoulade) garlic powder

Instructions

1. 1Slice the green tomatoes into 1/4-inch thick rounds (discard stem and bottom ends). You should get about 16-total.
2. 2In a shallow bowl, whisk together buttermilk and large egg until smooth.
3. 3In a second shallow bowl, mix all-purpose flour, cornmeal, garlic powder, paprika, cayenne, salt, and black pepper.
4. 4Dip each tomato slice first in the buttermilk-egg mixture, letting excess drip off, then dredge in the cornmeal-flour mixture, pressing lightly to coat both sides. Place coated slices on a wire rack.
5. 5Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (about 350°F).
6. 6Fry the coated tomato slices in batches (do not overcrowd) for 2-3 minutes per side until golden brown and crispy. Transfer to a paper-towel-lined plate and sprinkle lightly with extra salt if desired.
7. 7While tomatoes fry, prepare the remoulade: in a small bowl stir together mayonnaise, Dijon mustard, hot sauce, lemon juice, sweet pickle relish, and garlic powder until well combined. Taste and adjust seasoning.
8. 8Serve the hot fried green tomatoes immediately with a dollop of remoulade on the side or drizzled over top.