Appetizer: United States – Georgia (Southern United States) – Fried Green Tomatoes

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 5 min

Total 40 min

Ingredients

- 4 large firm green tomatoes (about 1.5 lb / 700 g)
- Kosher salt
- Freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 1/2 cups (180 g) medium-grind yellow cornmeal
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1 1/2 cups (360 ml) peanut oil or vegetable oil (for frying), plus more as needed
- Lemon wedges, for serving (optional)

Remoulade (Creole-style dipping sauce)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Creole or Dijon mustard
- 1 tbsp (15 ml) prepared horseradish (or to taste)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) finely chopped scallion (green onion)
- 1 tbsp (3 g) chopped fresh parsley
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper or a few dashes hot sauce (optional)
- Salt and black pepper to taste

Optional Quick Buttermilk Dressing
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) mayonnaise
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (2 g) hot sauce
- Salt and black pepper to taste

Instructions

Short Description:
Crisp cornmeal-coated slices of unripe green tomato, shallow-fried until golden and served warm with a tangy Creole-style remoulade (or an optional buttermilk dressing) for dipping.

Regional Notes:
This Georgian/Southern United States version uses medium-grind yellow cornmeal as the primary coating and a buttermilk-egg wash to help the cornmeal adhere, producing the characteristic crunchy exterior. It is commonly served as a starter or snack with a Creole-style remoulade or a simple buttermilk dressing, distinguishing it from breaded or tomato-forward versions elsewhere.

1. Slice the tomatoes into 1/2 inch (1.25 cm) thick rounds. Lightly sprinkle both sides with kosher salt and let sit on a rack or paper towel for 10 minutes to draw out excess moisture; pat dry.
2. Set up a three-station dredging line: place the flour in a shallow bowl and season lightly with a pinch of salt and pepper; beat the eggs with the buttermilk in a second bowl; in a third shallow bowl combine the cornmeal, smoked paprika, cayenne, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Working in batches, dredge each tomato slice first in the flour (shake off excess), then dip into the egg-buttermilk wash, and finally press into the seasoned cornmeal mixture so each slice is well coated. Place coated slices on a wire rack and let rest 5 minutes to set the coating.
4. Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch (1.25 cm) and heat over medium until it reaches 350°F (175°C) or a piece of coated cornmeal sizzles immediately when added.
5. Fry the tomato slices in a single layer, 2–3 minutes per side, until deep golden brown and crisp. Do not overcrowd the pan; work in batches and adjust heat to maintain 325–350°F (160–175°C). Transfer cooked slices to a wire rack or paper towel-lined sheet to drain briefly.
6. While tomatoes are frying, make the remoulade: whisk together mayonnaise, Creole/Dijon mustard, horseradish, Worcestershire, lemon juice, scallion, parsley, smoked paprika, cayenne/hot sauce (if using), and salt and pepper to taste. Chill until ready to serve. If using the quick buttermilk dressing, whisk its ingredients together and chill.
7. Serve the fried green tomatoes hot or warm with the remoulade (and lemon wedges and/or buttermilk dressing on the side). Share as an appetizer, 3–4 slices per person.