Cornmeal Crusted Fried Green Tomatoes with Tangy Remoulade Sauce
I cannot wait for summer vacation! Our whole family is going down to South Carolina for a week. And I’m stoked – relaxing, beach, reading good books…eating :). One of the best things about visiting SC is the food. Of course! We make a ton of food – always some good Italian, seafood and whatnot. But I love going out to eat and sampling all the delicious Southern food. Anything from mac and cheese to shrimp and grits, I love it all!
One of my all time favorite Southern dishes is fried green tomatoes. I don’t know what it is about this dish (possibly the crispy deep fried wonderfulness of all fried food), but I just love it. The green tomatoes are firm and a little bit tart. And their bright green interiors are just beautiful to look at. Plus the crunchy outside crust is always to die for.
Now that it’s Summer, green tomatoes have been popping up at the farmer’s market. The first time I saw them, I grabbed a basket immediately! Dario and I both love fried green tomatoes, so I knew making them for a fun weekend meal would be a great idea! Besides the actual prep work – breading the tomatoes – it’s a really easy recipe. And it can actually be made in advance (just don’t fry them in advance). I’m a big fan of using cornmeal on these buggers. They come out very crunchy, crispy and light!
Generally, fried green tomatoes are served with some sort of dipping sauce. And I always, always love food I can dip! My tangy remoulade sauce happens to be a perfect accompaniment! The funny thing is…I just kept adding all different ingredients into sour cream. And somehow, came up with one of the most delicious dipping sauces I’ve ever made! It’s light, tangy with a hint of smoky spice. Really good with the tomatoes…like really, really good.
- 3 green tomatoes, sliced into 1/4 ” pieces
- 1/3 cup corn meal
- 1/3 cup plain bread crumbs
- 1/3 cup all purpose flour
- 1 egg, beaten
- 1 tsp + 1/2 tsp salt
- 1/2 tsp + 1/2 tsp pepper
- 1/2-1 cup canola oil (for frying)
- 3/4 cup light sour cream
- 2 tbsp hot sauce (I used Cholula)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 scallions, minced
- juice from 1/2 lemon
- Whisk together the beaten egg with 3 tbsp of water and pour into a dish. In another dish, mix together the bread crumbs, cornmeal, 1 tsp salt and 1/2 tsp pepper. The flour should be placed in another dish – this will be your breading station. Line up the flour first, then the egg wash and lastly the bread crumb mixture.
- Begin breading the tomato slices: dip each tomato slice into the flour, then the egg wash and then the bread crumb mixture. Ensure each tomato slice is thoroughly coated at each station. Lie breaded tomato slices on a cooling wrack atop paper towels or a dish rag.
- Once tomatoes are all breaded, heat the oil in a heavy bottom cast iron skillet over medium high. The oil should come about 1/4″ up the sides of the pan. Allow oil to fully heat up before frying – this may take 2-3 minutes.
- Carefully fry the tomatoes, flipping them over half way through cooking – each side should take about 1 min or so. You want them to be golden brown and crispy. Once fully cooked, lay the tomatoes back on the cooling wrack placed over towels.
- To make the remoulade sauce, mix together the sour cream, hot sauce, remaining 1/2 tsp salt and pepper, garlic powder, smoked paprika, scallions and lemon juice. Taste and adjust for seasonings.
- Serve fried green tomatoes hot with the remoulade sauce. To reheat tomatoes: preheat oven to 350F and bake for 10 minutes or until warmed through. Tomatoes won’t be as crispy, but they won’t be soggy.