Fried Green Tomatoes – If your only experience with fried green tomatoes is through the movie, then it’s time to give these crispy, tangy, delectable little goodies some serious consideration!
I know, I know… It’s November and I’m posting a tomato recipe! Wrong season, right? Perhaps not because this is a green tomato recipe.
In the northeast we’ve had a freakishly HOT fall, so we’ve just recently had our first frost. When that first frost is forecasted, it’s time to plunder the last of the garden spoils for the season.
It’s always a bit sad to imagine all the partially ripened fruits and vegetables that will never live out their full potential of yumminess. Fortunately, green tomatoes don’t have to share this fate!
This was the first season that I’ve made fried green tomatoes. I’m guessing you’ve heard of them before by way of the 90’s movie of the same name. I’ve never actually seen it, but I think Mr. Simple Seasonal has… multiple times… with his mom. 😆
Despite knowing about fried green tomatoes, how many of us have actually tried them? I always assumed they’d be kind of “meh.” Why would a person eat an unripened tomato when there are sweet and juicy red tomatoes to be had?
When it comes to trying new foods I’m always willing to admit when I’ve been wrong. I love trying new things, and I (admittedly) just plain love eating, so new, yummy food is always a win. 😛
Boy, was I wrong to wait so long to try fried green tomatoes! They are SO GOOD!
They have a crunchy and spicy outside with a soft and sweet center, and once they’re dipped into remoulade sauce, they’re perfection! Perhaps since I like this dish so much, maybe that means I’ll like the sentimental 90’s movie as well!
- 1 lb green tomatoes (about 4 medium)
- 1 C buttermilk
- 2 eggs
- 1 C all-purpose flour
- 1 Tbsp Cajun seasoning
- ¾ C cornmeal
- ¾ C bread crumbs
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ C vegetable oil or more as needed
- 1 C mayo
- 3 Tbsp Creole mustard or coarse grain dijon mustard
- 2 tsp spicy or extra hot prepared horseradish
- 2 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 3 tsp Creole seasoning
- ¼ tsp paprika
- 2 cloves minced garlic (about 1 tsp)
- 2 minced green onions (about 2 Tbsp)
- 4 tsp minced capers
- cayenne pepper to taste
- Select a pound of green or unripened tomatoes. You can also use tomatoes that are just starting to turn pink, but if they are too ripe you’ll end up with fried mushy tomatoes. Cut the tomatoes in ⅓ to ½ inch slices.
- In one bowl whisk together the buttermilk and eggs. In another bowl mix together the flour and cajun seasoning. In a third bowl combine the cornmeal, bread crumbs, salt, and black pepper.
- To prepare the tomatoes for frying, first coat them in the flour mixture. Next dip them in the egg wash, and then finally coat them in the bread crumb and cornmeal mix. I recommend breading all of the green tomato slices before starting the frying process. Gently laying them on a baking rack in the meantime will keep their breading from coming off.
- Add the vegetable oil to the pan so that there is about ½ inch in the pan. Heat the oil over medium heat to a temperature of around 350º F. Add the breaded tomatoes to the hot oil a few at a time, making sure not to over-crowd them. Fry until the underside starts to turn golden brown, then flip and do the same for the opposite side. The tomatoes only take 2-3 minutes to cook.
- Using a slotted spoon, place the fried green tomatoes onto a paper towel to soak up any excess oil until you are ready to serve. Keep frying the tomatoes in batches, adding and reheating more oil as needed. Serve the fried green tomatoes hot with remoulade sauce.
- In a small mixing bowl mix together all of the ingredients until evenly combined. If you like your remoulade sauce extra spicy you can add cayenne pepper to taste.
- Serve immediately or store covered in the refrigerator for up to one week.
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