Easy Fried Green Tomatoes with Spicy Southern Remoulade
Got a green thumb for Green Tomatoes? This Easy Fried Green Tomatoes recipe is just what you need to handle that bumper crop of fresh, tart goodness this summer. Crispy on the outside, juicy and tart on the inside, with a creamy, spicy remoulade dipping sauce that makes this the best of summer.
We are in the final countdown for the first day of school….three days to be exact and I think we’re ready now. We met the teacher, bought a few shirts that don’t have stains on them and picked up a fresh pair of sneakers. Long, lazy summer days are coming to an end a little too soon this year. BUT we do have the flavors of summer still floating around in the form of waaaayyy too many GREEN tomatoes. I mean, really, I don’t know HOW to make these things turn red.
If you ever saw the movie Fried Green Tomatoes, apparently, the restaurant (named the Whistle Stop Cafe, I think) served their namesake Fried Green Tomato recipe which I don’t know much about. But what I DO know is that I have had a lot of practice creating what I would think is the BEST Fried Green Tomatoes recipe around because that’s all I know how to grow. I have perfected the art of Fried Green Tomato making.
What are Green Tomatoes?
Basically, in a nutshell, Green Tomatoes are unripe tomatoes. Given time, or the appropriate amount of sunlight which is part of my problem, the tomatoes would turn red like a normal tomato.
Green tomatoes are much firmer than a red tomato so they hold up well during the dredging and frying process. You should start to see green tomatoes popping up at the markets in the fall when the temperatures start to cool and it’s not quite warm enough for the tomatoes to turn red. But you can pick green tomatoes off the vine at any time.
What do green tomatoes taste like?
Green tomatoes are firm and very acidic giving them a tart flavor. The acidity does mellow out during the frying process leaving you with a slightly sweet/tart very juicy tomato.
How do you make easy Fried Green Tomatoes?
The process of making fried green tomatoes is super simple. A quick dredge in a flour/egg/breadcrumb mix before frying in a very hot pan until crisp is about all it takes. I had my fried green tomatoes on the table in about 15 minutes.
What kind of sauce do you serve with Fried Green Tomatoes?
You definitely are not required to offer up a fried green tomato sauce but I like to whip up a quick and easy Spicy Southern Remoulade. It’s just a few pantry ingredients that balances the tartness with a sweet creaminess. It’s great as a little topping for your green tomatoes or you can serve it in a big bowl for dipping.
I have to say, these are simply the Best Fried Green Tomatoes I ever had and I LOVE to serve them alongside a simple grilled chicken or go totally all southern dinner with this easy Chicken Fried Steak.
If you’re lucky to get some red tomatoes this year you HAVE to make this super easy (and very popular) Tomato Jam! It’s great on top of the Fried Green Tomatoes for a double punch of tomato flavor. Or use it like I did for these simple savory cheesecakes that are out of this world!
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Super easy to make Fried Green Tomatoes make the best out of your remaining garden tomatoes. Serve with the Spicy Southern Remoulade for a fun appetizer or side dish.
- 6 Green Tomatoes
- 1 cup all purpose flour
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups panko bread crumbs
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup mayonnaise
- 3 tbsp creole mustard, or other spicy brown mustard
- 1 tbsp lemon juice
- 1 tbsp hot sauce
- 2 garlic cloves, minced
- 1 tbsp capers, minced
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
Slice the tomatoes into 1/4 inch rounds and set aside.
In a small bowl, whisk together the flour, cayenne, paprika, garlic powder, onion powder, salt and pepper. Set aside.
In a separate small bowl, whisk together the eggs and milk. In a third small shallow bowl, add the panko.
Heat the butter and oil in a large nonstick skillet over medium heat.
Dredge the tomato slices by coating in the flour mixture, the egg mixture and the panko. Working in batches, place the dredged tomatoes in the pan and fry for 2-3 minutes on each side until golden brown and crispy.
Place the fried tomatoes on a cooling rack to drain and repeat with the remaining tomatoes. To keep warm while working, you can place the fried tomatoes on a baking sheet lined with parchment in a 275 degree oven.
Whisk together the mayonnaise, mustard, lemon juice, hot sauce, garlic, capers, Worcestershire sauce, paprika, salt and cayenne to combine. Cover and chill until ready to use.
Serve the tomatoes with the sauce, if desired.
Remoulade sauce can be made up 3 days in advance.
Leftovers are fantastic on sandwiches and fried chicken!