Ingredients
Method
Prepare the Tomatoes: Begin by washing and slicing the green tomatoes into 1/2-inch thick slices. Gently pat them dry with a paper towel to remove excess moisture.
Set Up Breading Station: In one shallow bowl, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, place the cornmeal.
Bread the Tomatoes: Dredge each tomato slice in the seasoned flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in cornmeal, pressing lightly to ensure it adheres well.
Fry the Tomatoes: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the breaded tomato slices in batches, ensuring not to overcrowd the skillet. Fry each side for about 3-4 minutes or until golden brown and crispy.
Drain Excess Oil: As the tomatoes finish frying, transfer them to a plate lined with paper towels to drain excess oil.
Make the Remoulade: While the tomatoes are frying, in a small bowl, combine mayonnaise, Dijon mustard, minced capers, minced pickles, lemon juice, garlic powder, and season with salt and pepper to taste. Mix well until smooth and creamy.
Serve: Arrange the crispy fried green tomatoes on a serving platter and serve warm with a generous side of zesty remoulade for dipping.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
- Presentation Tips: Garnish with fresh herbs like parsley or chives on top for color. Serve the remoulade in a small dipping bowl alongside the fried tomatoes.