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Crispy Classic Fried Green Tomatoes Recipe with Easy Remoulade Dip

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A simple and satisfying southern classic featuring crispy fried green tomatoes paired with a creamy, tangy remoulade dip. Perfect for a quick snack or casual gatherings.

Ingredients

Scale
  • 4 large firm green tomatoes
  • All-purpose flour (for dredging)
  • Medium grind cornmeal (about 1 cup)
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice as substitute)
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (canola or peanut oil) for frying
  • ½ cup mayonnaise (preferably Duke’s)
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce (adjust to taste)
  • 1 tbsp chopped capers
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and dry the green tomatoes thoroughly. Slice into ¼ to ½-inch thick slices, discarding the ends. Pat dry if watery. (5 minutes)
  2. Set up dredging station: In one shallow bowl, mix all-purpose flour with salt and pepper. In a second bowl, whisk eggs and buttermilk together. In a third bowl, mix cornmeal with salt, pepper, and smoked paprika if using. (5 minutes)
  3. Dredge each tomato slice first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the cornmeal mixture to coat evenly. For extra crispiness, double dip by repeating egg and cornmeal steps. (10 minutes)
  4. Pour about ½ inch of vegetable oil into a heavy skillet or cast iron pan and heat over medium-high until oil reaches 350°F (175°C). Test with a small piece of bread; it should brown in about 60 seconds. (5 minutes)
  5. Carefully place coated tomato slices in a single layer in hot oil, avoiding overcrowding. Fry 3-4 minutes per side until golden brown and crispy. Use tongs to turn gently. Drain on a wire rack or paper towels. (10-15 minutes)
  6. While tomatoes fry, whisk together mayonnaise, Dijon mustard, hot sauce, capers, parsley, garlic powder, smoked paprika, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste. (5 minutes)
  7. Serve hot fried green tomatoes with a generous dollop of remoulade dip. Garnish with fresh parsley if desired.

Notes

Maintain oil temperature around 350°F for best results. Use a wire rack to drain excess oil to keep tomatoes crispy. Double-dip tomato slices for extra crunchy coating. Remoulade dip can be made ahead and refrigerated for better flavor. For gluten-free, substitute flours accordingly. Baking alternative: bake coated slices at 425°F for 20 minutes, flipping halfway.

Nutrition

Keywords: fried green tomatoes, remoulade dip, southern recipe, crispy fried tomatoes, easy appetizer, vegetarian snack

Find it online: https://bitefuljoy.com/crispy-classic-fried-green-tomatoes-recipe-with-easy-remoulade-dip/