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Crispy Cornmeal Fried Green Tomatoes Recipe with Easy Creamy Remoulade Dip

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A classic Southern snack featuring crispy cornmeal-coated green tomatoes fried to golden perfection, served with a tangy and creamy remoulade dip that adds a smoky, zesty kick.

Ingredients

Scale
  • 4 medium green tomatoes, firm and sliced about 1/4 inch thick
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten (room temperature)
  • Vegetable oil or peanut oil for frying (enough for about 1 inch in pan)
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Rinse and dry the green tomatoes, then slice them into 1/4 inch thick rounds. Aim for uniform slices so they cook evenly.
  2. In one shallow bowl, mix the cornmeal, flour, smoked paprika, salt, and pepper. In another bowl, beat the eggs until smooth.
  3. Dip each tomato slice first into the egg wash, letting the excess drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to coat well. Place coated slices on a tray.
  4. Pour about 1 inch of oil into your skillet and heat over medium until it reaches around 350°F (175°C). To test, drop a pinch of cornmeal in—the oil should sizzle immediately but not smoke.
  5. Carefully place a few slices in the hot oil without overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side. Flip gently with tongs or spatula.
  6. Use tongs to transfer fried tomatoes to a paper towel-lined plate or cooling rack to drain. Repeat with remaining slices.
  7. While frying, whisk together mayo, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, minced garlic, salt, and pepper in a bowl. Adjust seasoning to taste. Chill until ready to serve.
  8. Arrange the tomatoes on a platter with a bowl of remoulade dip on the side. Enjoy warm for the best crunch and flavor.

Notes

Dry tomatoes well before dredging to ensure crispiness. Maintain oil temperature around 350°F to avoid soggy or burnt crust. Work in batches to prevent overcrowding. Keep fried tomatoes warm in a low oven (200°F) while frying the rest. Remoulade dip flavors improve if made ahead and chilled. For gluten-free, use gluten-free flour and certified gluten-free cornmeal. Baking alternative: bake at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fried green tomatoes, cornmeal, remoulade dip, southern recipe, crispy fried tomatoes, appetizer, snack

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