American · Lunch
Fried Green Tomatoes
Firm green tomatoes sliced thick, dredged in seasoned cornmeal and flour bound with egg and buttermilk, then shallow-fried in cast iron until the crust turns golden and crisp. A Southern American appetizer served warm with tangy buttermilk remoulade, balancing tart fruit against savory crunch.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
484Calories
11.4gProtein
26.5gFat
52.4gCarbs
6.5gSugar
5.3gFiber
1305mgSodium
90mgChol
4.2gSat Fat
312mgPotassium
87mgCalcium
1.8mgIron
0.1mcgVitamin B12
8.2mgVitamin C
vegetarian
high-fiber
gluten-free-adaptable
herb-salt
all-time-classics
vegetarian
thirty-min-meals
Instructions
1
Prep
Pat the green tomato slices dry with paper towel until no surface moisture remains.
2
Whisk
Beat the egg with buttermilk in a shallow bowl, then combine cornmeal, flour, paprika, salt and black pepper in a second bowl.
3
Dredge
Dip each tomato slice in the egg wash and press into the cornmeal mixture until fully coated on both sides.
4
Fry
Heat vegetable oil in cast iron over medium-high until shimmering, then fry tomato slices in batches 2 to 3 minutes per side until deep golden and crisp.
5
Plate
Stir mayonnaise, mustard and lemon juice into a remoulade, then arrange hot tomatoes alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g green tomatoes, sliced 1/2-inch thick
- 2/3 cup100g cornmeal
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1/2 cup120ml buttermilk
- 1 tsp1 tsp paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for frying
- 4 tbsp60g mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
