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FRIED GREEN TOMATOES INSPIRED BY...FRIED GREEN TOMATOES

Picture for Fried Green Tomatoes inspired by...Fried Green Tomatoes

4,924,757 views  Hey y'all, I have half a mind to fix up a mess of fried green tomatoes 'fore I get three sheets to the wind over there yonder! Or something. Fuel your Southern side with this week's deep-fried treat, featured prominently in the film of the same name.

US

original

metric

INGREDIENTS

green tomatoes

4 green tomatoes

Kosher salt

Kosher salt

mayonnaise

¾ cup mayonnaise

dijon mustard

1 tbsp dijon mustard

Juice of  a lemon

0.25 Juice of a lemon

whole grain mustard

1 tsp whole grain mustard

garlic, finely minced

2 cloves garlic, finely minced

Scallions, finely chopped

Scallions, finely chopped

capers, chopped

1 tbsp capers, chopped

Worcestershire sauce (to taste)

Worcestershire sauce (to taste)

Hot sauce (to taste)

Hot sauce (to taste)

cayenne pepper

1 tsp cayenne pepper

smoked paprika

1 tsp smoked paprika

cornmeal

1 cup cornmeal

breadcrumbs

½ cup breadcrumbs

white flour

1 ½ cups white flour

Onion powder

Onion powder

White pepper

White pepper

Garlic powder

Garlic powder

eggs

2 eggs

buttermilk

1 cup buttermilk

Vegetable oil

Vegetable oil

DIRECTIONS

1.

Start by slicing your green tomatoes into ¼ inch slices and place them on a paper towel lined baking sheet. Sprinkle them sparingly with kosher salt. Let them sit for about 30 minutes.

green tomatoes

4 green tomatoes

Kosher salt

Kosher salt

2.

Now it’s time for the remoulade sauce. In a bowl, combine mayonnaise, dijon mustard, lemon juice, whole grain mustard, finely chopped cloves of garlic, some finely chopped scallions, a couple glugs of worcestershire and hot sauce, cayenne pepper, and smoked paprika. Whisk to combine and set aside.

mayonnaise

¾ cup mayonnaise

dijon mustard

1 tbsp dijon mustard

Juice of  a lemon

0.25 Juice of a lemon

whole grain mustard

1 tsp whole grain mustard

garlic, finely minced

2 cloves garlic, finely minced

Scallions, finely chopped

Scallions, finely chopped

Worcestershire sauce (to taste)

Worcestershire sauce (to taste)

Hot sauce (to taste)

Hot sauce (to taste)

cayenne pepper

1 tsp cayenne pepper

smoked paprika

1 tsp smoked paprika

3.

Once your tomatoes have sat for 30 minutes, use a paper towel to pat them dry.

4.

Get out three bowls. In the first bowl put breadcrumbs with cornmeal. Combine. In the second bowl, crack whole eggs and combine that with buttermilk and whisk to combine. In the third bowl, place white flour along with some onion powder, white pepper, and garlic powder.

cornmeal

1 cup cornmeal

breadcrumbs

½ cup breadcrumbs

eggs

2 eggs

buttermilk

1 cup buttermilk

white flour

1 ½ cups white flour

Onion powder

Onion powder

White pepper

White pepper

Garlic powder

Garlic powder

5.

Now take your tomatoes and place them one at a time into your flour dredge, flipping repeatedly to make sure they are fully coated. Next move them to your egg mixture and make sure they are fully coated. Grab the tomatoes by the sides and place in your breadcrumb and cornmeal mixture. Make sure they are fully coated and then place on parchment lined baking sheet.

6.

Heat vegetable oil to 325°F in a cast iron skillet. Drop in your tomatoes one batch at a time, making sure they’re not overlapping or touching too much. Remove once they have floated to the top and are golden brown, and place on a paper towel lined baking sheet.

Vegetable oil

Vegetable oil

7.

Plate up with your remoulade. Serve and enjoy!

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