by Christine McPheter
Fried Green Tomatoes are a side dish, appetizer dish that are usually found in the Southern States, made from unripe tomatoes coated with a cornmeal and fried. The fat is bacon grease to bring out the flavors, however these recipes use a healthier version. Some folks use flour instead of the cornmeal, depends on what part of the country/state you live in and make fried green tomatoes. I like them so, I prefer the cornmeal, but maybe it’s the sauce!!
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
- Prep time:10 minutes
- Cook time:20 minutes
- Yield:Serves 4 as a side dish
INGREDIENTS
- 3 medium, firm green tomatoes
- Salt
- 1 cup all-purpose flour
- 1 Tbsp Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup cornmeal
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut oil or extra virgin olive oil
METHOD
1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.
3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
4 Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.
Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar.
All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.
If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with French fries.
Fried Green Tomatoes with Remoulade
Prep Time25 mins
Cook Time10 mins
Course: Appetizer, Side Dish
Cuisine: American
Author: Stacey Little | Southern Bite
Ingredients
For the remoulade:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons ketchup
- 2 tablespoons Creole or spicy brown mustard
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 teaspoons prepared horseradish
- 1/2 teaspoon Creole seasoning
For the fried green tomatoes:
- 3 large green tomatoes
- salt
- 1 large egg
- 1/2 cup buttermilk
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- vegetable oil for frying
Instructions
For the remoulade:
- In a small bowl combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish, and Creole seasoning. Stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to develop.
For the fried green tomatoes:
- Thinly slice the tomatoes, and lightly salt each side. Place in a colander in the sink and allow the salt to draw some of the moisture out for about 10 minutes.
- In a medium bowl whisk the egg and buttermilk together. In another shallow bowl combine the corn- meal, flour, pepper, and 1/2 teaspoon salt. In a deep skillet or Dutch oven, pour about 1 inch of oil into the bottom. Heat the oil over medium-high heat until the oil reaches about 350°F.
- Blot the tomatoes with paper towels to remove the excess moisture. Dip the tomatoes in the egg wash, and then dredge them in the cornmeal mixture, pressing lightly to coat them. Fry in the hot oil for 4 to 5 minutes on each side, or until golden brown. Drain on paper towels. Serve with the remoulade sauce. https://southernbite.com/classic-fried-green-tomatoes-with-remoulade/
Preserving Those Unripe Tomatoes
Some of us have planned purposes for green, unripe tomatoes early in the season – like my mother’s delish green tomato relish recipe! – while others are grabbing end of season unripe tomatoes off the vines before the frost hits. Now you have a lot of these green tomatoes, what to do with them?
Unripe tomatoes may be canned like ripe tomatoes, following the same directions including acidification. Even though unripe tomatoes should have a lower pH (higher acid content) than their ripe counterparts, we do not know if even in the unripe stage your variety and growing situation may mean they are still above pH 4.6. So follow the USDA directions for canning tomato and tomato products, including the acidification. See the acidification advice even for green tomatoes here: https://nchfp.uga.edu/how/can_03/tomato_intro.html and the available canning procedures for tomatoes here: https://nchfp.uga.edu/how/can3_tomato.html
How about that prized relish in our family? That and other relishes calling for green tomatoes include
And, even though it doesn’t call for green, unripe tomatoes, I might throw in the more unusual, very tasty Oscar Relish to help use up those red tomatoes being grabbed off vines before the frost, also: https://nchfp.uga.edu/how/can_06/oscar_relish.html.
Another option for something a bit different (and not a relish), is the Green Tomato Pie Filling. This will give you a great head start for something to have handy during winter holidays (or really anytime).
Some look forward to the summer treat of fried green tomato slices; you can freeze your raw slices and have them for frying later in the year, also: Freezing green tomato slices.
For more information on canning and freezing methods, including packaging choices and headspace for freezer containers, see general sections on these topics available from the National Center for Home Food Preservation at the University of Georgia, https://nchfp.uga.edu.
K-State uses the Georgia Extension for preservation.
Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.
Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment.
Preferred citation as a reference or source: Elizabeth L. Andress. 2019. Preserving Those Unripe Tomatoes. Athens, GA: The University of Georgia, Cooperative Extension.
Other recipes you might enjoy.
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