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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 4 medium green tomatoes, about 1 lb (450 g), sliced 1/2 in (1.2 cm) thick
- 1 cup (120 g) coarse yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, plus more for serving
- 1/2 tsp (1 g) cayenne pepper or hot paprika (optional)
- 2 large eggs, approx. 100 g, beaten
- 1/4 cup (60 ml) buttermilk (or whole milk)
- 1 to 1 1/2 cups (240–360 ml) vegetable oil or peanut oil for frying (enough for shallow frying)
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish (optional)

Spicy Remoulade (makes about 3/4 cup / 180 g)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) Creole or Dijon mustard
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) hot sauce (adjust to taste)
- 1 tbsp (15 g) finely chopped dill pickle or chopped capers
- 1 small green onion, thinly sliced (about 15 g)
- 1/4 tsp (1 g) smoked paprika
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Crispy, cornmeal-coated slices of locally grown green tomatoes fried until golden and served as a shareable starter with a tangy, spicy remoulade. This Florida version highlights coarse yellow cornmeal for extra crunch and a bright, vinegar-forward dipping sauce.

Regional Notes:
This Florida variation uses locally grown firm green tomatoes and a coarse yellow cornmeal coating to achieve a distinctly crunchy texture typical of Southern coastal cooking. It is commonly served with a tangy remoulade or spicy dipping sauce rather than a plain ketchup, reflecting Gulf Coast flavors and Creole influences.

1. Prepare tomatoes: Arrange tomato slices on a tray, sprinkle both sides lightly with 1/2 tsp (2.5 g) kosher salt, and let sit 8–10 minutes to firm slightly and release excess moisture. Pat dry with paper towels.
2. Set up dredging stations: In one shallow bowl mix the flour with 1/4 tsp (1.25 g) salt and a pinch of black pepper. In a second bowl whisk together the beaten eggs and buttermilk. In a third shallow bowl combine the cornmeal, remaining 1/4 tsp (1.25 g) salt, 1/2 tsp (1 g) black pepper, and cayenne (if using).
3. Heat oil: Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 in (1.3 cm) — roughly 1 to 1 1/2 cups (240–360 ml) depending on pan size. Heat over medium-high until oil registers 350°F (175°C) or a pinch of cornmeal sizzles on contact.
4. Dredge tomatoes: Working one slice at a time, lightly coat in seasoned flour, shake off excess, dip into the egg-buttermilk mixture, then press both sides into the cornmeal mixture so a good crust adheres. Set coated slices on a plate or rack and let rest 1–2 minutes so the coating sets.
5. Fry in batches: Carefully add 3–4 tomato slices to the hot oil without crowding. Fry 2–3 minutes per side, turning once, until deep golden brown and crisp. Adjust heat to maintain 325–350°F (160–175°C) so crust cooks through without burning.
6. Drain and keep warm: Transfer fried tomatoes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.
7. Make the remoulade: Whisk together mayonnaise, Creole/Dijon mustard, lemon juice, hot sauce, chopped pickle or capers, sliced green onion, smoked paprika, and a pinch of salt and pepper. Taste and adjust acidity or heat as desired. Chill briefly if time allows.
8. Serve: Arrange fried green tomatoes on a platter, garnish with chopped parsley and lemon wedges, and serve immediately with spicy remoulade on the side for dipping.