Go Back

Fried Green Tomatoes

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients
  

  • Remoulade
  • ½ cup mayonnaise
  • 2 Tbsp lemon juice
  • 3 green onions finely sliced
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp brown or Dijon mustard
  • ½ tsp paprika
  • A few shakes of hot sauce
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • For the Fried Green Tomatoes
  • 3-4 large green tomatoes
  • 2 eggs
  • ½ cup milk
  • 1 cup corn starch
  • ½ cup cornmeal
  • 2 teaspoons coarse kosher salt
  • ¾ tsp paprika
  • ¾ teaspoon ground black pepper
  • ½ cup bread crumbs or cracker crumbs
  • Vegetable oil for frying

Instructions
 

  • Mix up the remoulade sauce for dipping ahead of time so that the flavors can blend.
  • Slice the tomatoes 1/3 to 1/2 inch thick. Discard the ends.
  • Whisk the eggs and milk together in a medium-size bowl.
  • Place the corn starch onto a pie plate, add the salt, pepper and paprika and mix in.
  • Mix the cornmeal and bread crumbs on another plate.
  • Dip tomatoes into flour to coat. Then dip the tomatoes into the milk and egg mixture and finally dredge in the breadcrumbs to completely coat.
  • Heat a skillet over medium heat and add 1/2 inch of oil.
  • Place the tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other.
  • When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.