Fried Green Tomatoes with Spicy Remoulade

When I moved to Alabama after college, I think I lasted all of 5 days before someone insisted that I try fried green tomatoes. It's just a thing.

In name, they really don't sound that great—I mean, who wants a green tomato?! But in concept, they're dreamy.

Dredged in cajun seasoned flour then cornmeal and fried to crispy, crunchy perfection.

But of course, it's all about the dipping sauce. I've always made them with a spicy remoulade that's briny, garlicky, and brings a bit of a kick!

Since moving back to New York, I've found it nearly impossible to find green tomatoes, but I lucked upon one little quart of 'em at the farmers market and snatched them up immediately. (The farmer did charge me an exorbitant amount for them—I should probably work on a better poker face to improve my bargaining leverage at the market!)

But boy was it worth it.

Scoop up those little green gems left over before the frost hits, y'all!

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Fried Green Tomatoes with Spicy Remoulade

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 3-4 medium firm green tomatoes
• 1/2 cup flour
• 1 tablespoon cajun seasoning
• 2 eggs
• 1/2 cup cornmeal
• 1/4-1/2 cup vegetable oil for fying

For Remoulade:

• 1/3 cup mayonnaise
• 2 cloves garlic minced
• 2 tablespoons spicy brown mustard
• 1 tablespoon horseradish
• 2 teaspoons hot sauce
• 2 teaspoons cajun seasoning
• 1 teaspoon pickle juice
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt

Instructions

Set up your breading station:

• Grab 2 medium sized plates and 1 bowl. Plate 1: Combine flour and cajun seasoning. Bowl: Crack the eggs, add a tablespoon of water and whisk. Plate 2: Cornmeal
• In a small bowl, whisk together all the remoulade ingredients until smooth. Set aside.
  
• Slice the tomatoes into 1/4-1/2 inch thick slices.
  
• In a medium frying pan, heat the vegetable oil up over medium heat—oil is ready for frying when it starts to glisten (or when a drop of water is flicked into it and it pops). Working in batches (about 2-3), bread each tomato slice—flour, then egg, then cornmeal.
  
• Fry tomatoes about 3 minutes, then flip and cook another 2-3 minutes on the other side. Tomatoes should be golden brown and crispy.
  
• Remove golden brown tomatoes from frying pan with a slotted spatula and place on a plate lined with paper towels. Let them rest for a couple minutes, then serve!
  

Notes

Remoulade inspired by Simply Recipes