Fried Green Tomatoes with Spicy Remoulade Recipe

Description:

Imagine vibrant green tomato slices, transformed into golden-brown, crispy perfection. Their edges are delicately frilled, showcasing a light, airy crumb. Each bite offers a delightful contrast—the tender, slightly acidic interior of the tomato against the crunchy, seasoned crust. The vibrant green color contrasts beautifully with the creamy, speckled green and white remoulade sauce, adding a visually appealing element to the dish. The sauce itself is a rich tapestry of textures: the creamy mayonnaise, the tangy pickles, the crunchy celery, and the sharp bite of the red onion. A scattering of freshly chopped parsley could add a final touch of visual appeal.

Ingredients:

• - 4 large green tomatoes, about 1 inch thick
• - 1 cup all-purpose flour
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1/2 teaspoon cayenne pepper
• - 1/2 teaspoon paprika
• - 1/2 cup yellow cornmeal
• - 1 cup buttermilk
• - Vegetable oil, for frying
• - Mayonnaise, 1/2 cup
• - Chopped dill pickles, 1/4 cup
• - Chopped celery, 1/4 cup
• - Chopped red onion, 2 tablespoons
• - 1 tablespoon Dijon mustard
• - 1 tablespoon Worcestershire sauce
• - 1 teaspoon hot sauce (or to taste)
• - Salt and pepper to taste

Instructions:

1. 1. Slice the green tomatoes into 1/2-inch thick rounds. Sprinkle both sides with salt and let sit for 15 minutes to draw out excess moisture. Pat the slices dry with paper towels.
2. 2. In a shallow dish, whisk together the flour, salt, pepper, cayenne pepper, and paprika. In another shallow dish, pour the buttermilk.
3. 3. Dredge each tomato slice in the flour mixture, ensuring it’s fully coated. Then, dip it into the buttermilk, allowing excess to drip off. Finally, coat again with the flour mixture, pressing gently to adhere.
4. 4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of flour sizzles immediately.
5. 5. Carefully place the green tomato slices in the hot oil, working in batches to avoid overcrowding the pan. Fry for approximately 2-3 minutes per side, until golden brown and crispy.
6. 6. Remove the fried green tomatoes from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
7. 7. While the tomatoes are frying, prepare the remoulade sauce. In a medium bowl, combine the mayonnaise, chopped dill pickles, chopped celery, chopped red onion, Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper to taste. Mix well.
8. 8. Once all the tomatoes are fried, serve them immediately with the spicy remoulade sauce for dipping.