Appetizer: United States – Appalachian and Southern United States (Kentucky) – Fried Green Tomatoes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 3 large green tomatoes, about 1.5 lb (680 g), sliced 1/3 in (8 mm) thick
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 cup (140 g) yellow cornmeal (medium grind)
- 3/4 cup (95 g) all-purpose flour, plus 2 tbsp (16 g) for dusting
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 2 cups (480 ml) peanut oil or neutral vegetable oil, for frying (enough for 1/2–3/4 in / 12–18 mm depth)
- Vegetable oil spray or 1 tbsp (15 ml) melted butter (optional, for extra crispness)
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish

Remoulade (spicy Kentucky-style dipping sauce)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Creole or whole-grain mustard
- 1 tbsp (15 ml) prepared horseradish
- 1 tbsp (15 ml) pickle relish or finely chopped dill pickle
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (adjust to taste)
- 1/4 tsp (0.5 g) smoked paprika
- 1/8 tsp (0.5 g) black pepper
- Pinch of salt

Instructions

Short Description:
Crispy slices of unripe (green) tomato coated in a seasoned cornmeal-and-flour crust and shallow‑fried until golden, served hot with a tangy, spicy remoulade for dipping.

Regional Notes:
This Kentucky variation uses a cornmeal-and-flour coating (reflecting Southern cornmeal traditions) and is commonly served with a remoulade or spicy dipping sauce rather than a simple ketchup or mayonnaise. The result is a crunchy, slightly gritty crust and a zesty, creamy dip that echoes Appalachian and Southern flavor profiles.

1. Make the remoulade: whisk together mayonnaise, mustard, horseradish, relish, lemon juice, Worcestershire, hot sauce, smoked paprika, pepper, and a pinch of salt in a small bowl. Taste and adjust seasoning. Chill while you prepare the tomatoes.
2. Prepare tomatoes and dredges: pat tomato slices dry with paper towels. In a shallow bowl whisk buttermilk and egg until blended. In a second shallow bowl combine cornmeal, 3/4 cup (95 g) flour, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, smoked paprika, and cayenne (if using). Keep 2 tbsp (16 g) flour in a small shallow dish for initial dusting.
3. Heat oil: pour oil into a heavy skillet or Dutch oven to a depth of about 1/2–3/4 in (12–18 mm). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test with a pinch of cornmeal—it should sizzle immediately.
4. Dredge tomatoes: lightly dust slices in the reserved 2 tbsp (16 g) flour, shake off excess, dip into the buttermilk-egg mixture, then press both sides into the cornmeal-flour mixture so each slice is evenly coated. Set on a tray and repeat with remaining slices.
5. Fry in batches: working in batches to avoid crowding, add 3–4 slices to the hot oil. Fry until deep golden and crisp, about 2–3 minutes per side, turning once with tongs. Adjust heat as needed to maintain 325–350°F (163–175°C).
6. Drain and keep warm: transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain. If desired, lightly spray or brush with a little vegetable oil or melted butter to enhance crispness. Keep finished batches in a warm oven (200°F / 95°C) while you fry remaining slices.
7. Serve: arrange fried green tomatoes on a serving plate, garnish with chopped parsley and lemon wedges, and serve immediately with the chilled remoulade on the side for dipping.