Go Back
–+ servings
A stack of fried green tomatoes on plates with green tomatoes in the background in a basket
Print Recipe
5 from 2 votes

Fried Green Tomatoes Recipe

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: Southern
Servings: 8
Author: Kellie
Cost: $5

Equipment

  • 1 skillet
  • 3 shallow dredging bowls

Ingredients

  • 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

For the Spicy Southern Remoulade Sauce

  • 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

Instructions

  • 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.

To make the Spicy Southern Remoulade Sauce

  • 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.

Notes

Remoulade sauce can be made up 3 days in advance.
Leftovers are fantastic on sandwiches and fried chicken!

Nutrition

Calories: 401kcal | Carbohydrates: 27g | Protein: 6g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 752mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1250IU | Vitamin C: 24.1mg | Calcium: 57mg | Iron: 2.3mg