Fried Green Tomatoes with Remoulade is a dish steeped in Southern tradition, offering a nostalgic yet vibrant taste of Americana. Its origins are deeply entwined with the culinary heritage of the southern United States, where using seasonal, fresh ingredients and resourceful cooking techniques have long been hallmarks of regional cuisine. This recipe not only celebrates the humble green tomato but also amplifies its potential with a crispy cornmeal crust and a tangy, zesty remoulade that makes it a versatile and satisfying dish.
The history of fried green tomatoes is as fascinating as the dish itself. While the South claims it as its own, some culinary historians argue that the origins could trace back to Jewish immigrant communities in the Northeastern U.S. during the late 19th and early 20th centuries. Regardless of its actual birthplace, the dish became popularized in the South, where the abundance of fresh, homegrown tomatoes in the summer months made it a logical choice for home cooks. Green tomatoes — essentially unripe tomatoes — are firmer and tarter than their ripe counterparts, making them ideal for frying, as they hold their shape and develop a delightful contrast between the soft interior and the crunchy, golden crust.
The preparation of Fried Green Tomatoes highlights a quintessential Southern cooking technique: dredging vegetables in a seasoned breading mix and frying them to achieve a perfect texture. In this recipe, the combination of all-purpose flour and cornmeal creates a robust, flavorsome coating. The addition of cayenne pepper adds just a hint of spice, while black pepper and kosher salt balance and enhance the natural tanginess of the green tomatoes. The buttermilk soak not only tenderizes the tomatoes but also acts as a glue for the coating, ensuring an even layer of crispness.
What elevates this dish even further is the pairing with a classic remoulade sauce. Remoulade, a condiment of French origin, is a staple across the Southern Gulf Coast, especially in Louisiana. Here, it’s given a fresh twist with a blend of mayonnaise, Dijon mustard, lemon juice, capers, paprika, and a hint of hot sauce for depth. The creamy, tangy, and slightly spicy profile of the remoulade perfectly complements the fried tomatoes, making it a delightful dipping sauce that adds vibrancy to each bite.
Beyond its simplicity, Fried Green Tomatoes with Remoulade carries a sense of community and cultural pride. Many Southerners grew up enjoying this dish at family gatherings, church picnics, or neighborhood potlucks. It embodies the Southern culinary ethos of taking something humble and turning it into something extraordinary — a celebration of flavor, texture, and tradition. This recipe honors that legacy while offering modern home cooks an accessible way to experience an iconic staple.
Whether served as an appetizer, side dish, or even a light main course, this dish holds a timeless charm. The crispy tomatoes and the rich, flavorful remoulade will leave diners enchanted, bringing a slice of the South to tables anywhere in the world. So, gather some green tomatoes, it’s time to fry up a little slice of Southern comfort!
Fried Green Tomatoes with Remoulade
Ingredients
Main Ingredients
- 4 medium green tomatoes firm and tangy
- 1 cup buttermilk preferably organic
- 1 cup all-purpose flour
- 1 cup cornmeal fine or medium grind
- 1 tsp kosher salt
- ½ tsp ground black pepper freshly ground
- ¼ tsp cayenne pepper
- 1 cup vegetable oil for frying
Remoulade Sauce
- ½ cup mayonnaise homemade or high-quality store-bought
- 1 tbsp Dijon mustard
- 1 tbsp capers finely chopped
- ½ tsp paprika smoked or sweet
- ¼ tsp garlic powder
- 1 tbsp lemon juice freshly squeezed
- ¼ tsp hot sauce optional, adjust to taste
- 1 tbsp fresh parsley finely chopped
Instructions
- Slice the green tomatoes into 1/4-inch thick rounds and soak them in buttermilk for 15 minutes to enhance their flavor.
- While they soak, in a shallow dish, mix the flour, cornmeal, salt, black pepper, and cayenne pepper thoroughly.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 180°C (350°F).
- Dredge each tomato slice in the cornmeal mixture, ensuring an even coat, and gently shake off any excess.
- Fry the tomato slices in batches, careful not to overcrowd the skillet, for about 3 minutes on each side or until golden brown and crisp.
- Remove and drain on a paper towel-lined plate to absorb any excess oil.
- For the remoulade sauce, whisk together mayonnaise, Dijon mustard, capers, paprika, garlic powder, lemon juice, hot sauce, and parsley in a bowl until smooth.
