Best 6 Fried Green Tomatoes With Bacon Rémoulade Recipes

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Fried green tomatoes with bacon rémoulade is a Southern classic that is sure to please everyone at your table. This dish is made with green tomatoes that are coated in a seasoned flour mixture and fried until golden brown. The tomatoes are then served with a creamy bacon rémoulade sauce. This dish is perfect for a summer meal or as a side dish for a special occasion. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will be enjoyed by all.

Let's cook with our recipes!

FRIED GREEN TOMATOES WITH REMOULADE



Fried Green Tomatoes with Remoulade image

The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.

Provided by Hugh Acheson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
2 Shallots, minced
6 Scallions, thinly sliced, white and pale green parts
2 tbsps whole grain Creole-style mustard
1 teaspoon cayenne pepper
1 teaspoon Louisiana-style hot sauce (Crystal)
1 tbsp Lemon juice, freshly squeezed
1 tbsp Worcestershire sauce, (omit for vegetarian remoulade)
kosher salt
1/2 teaspoon lemon zest, grated
12 Slices of green tomato, 1/3 of an inch thick
1 cup all-purpose flour
3 Eggs, beaten with 1/4 cup cold water
1 cup fine yellow cornmeal
1/4 cup vegetable oil
Arugula, for serving

Steps:

  • For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
  • Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
  • Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!

FRIED GREEN TOMATOES WITH BACON RéMOULADE



Fried Green Tomatoes With Bacon Rémoulade image

Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side. The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon. Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.

Provided by Melissa Clark

Categories     easy, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1/2 pound bacon (about 6 thick slices)
1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid
1 tablespoon minced fresh chives, plus more for serving
1 egg yolk
1/4 teaspoon coarse kosher salt
1/2 cup neutral oil, like grapeseed, safflower or canola
1/4 cup olive oil
1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 large unripe green tomatoes, sliced 1/4-inch thick
1 1/2 cups all-purpose flour
4 large eggs, beaten with a splash of water
1 1/2 cups cornmeal
Hot sauce, for serving

Steps:

  • Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
  • In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
  • Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
  • Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
  • Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Florence Fabricant

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1 cup sliced onion
4 medium green tomatoes
2/3 cup milk
2/3 cup flour
Salt and freshly ground black pepper

Steps:

  • Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
  • Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
  • Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 8 grams

EASY SOUTHERN FRIED GREEN TOMATOES



Easy Southern Fried Green Tomatoes image

Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!

Provided by Ali

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 25m

Yield 8

Number Of Ingredients 9

waxed paper
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 cup yellow cornmeal
sea salt to taste
freshly ground black pepper to taste
2 pounds green tomatoes, sliced
1 cup canola oil for frying, or as needed

Steps:

  • Line a baking sheet with waxed paper.
  • Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
  • Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
  • Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 31.5 g, Cholesterol 46.5 mg, Fat 4.7 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 73.9 mg, Sugar 5 g

BACON FAT FRIED GREEN TOMATOES



Bacon Fat Fried Green Tomatoes image

Some people use plain meal, some use plain flour. I like the mixture of both, but however you coat them, they turn out just plain good. Ask any farmer, they will tell you.

Provided by Darlene Summers

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon salt
2/3 cup cornmeal
2/3 cup flour
1/2 teaspoon pepper
4 firm green tomatoes
1/2 cup milk
5 tablespoons bacon drippings
1 cup oil

Steps:

  • Put salt, cornmeal, flour and pepper in a large zip lock bag.
  • Slice tomato 1/4 inch thick into a bowl big enough to hold all slices.
  • Pour milk over tomatoes.
  • Shake dry ingredients up in a Ziplock bag.
  • Pour milk off of tomato slices and pour slices into bag of dry ingredients.
  • Lock bag and shake tomato slices in bag till well coated; set aside.
  • Put bacon drippings and oil in large frying pan. Heat till hot enough to fry.
  • Lay slices of tomatoes in fry pan and fry till brown on first side. Turn and fry till brown and tender on other side.
  • Enjoy.

Nutrition Facts : Calories 549.6, Fat 48.6, SaturatedFat 9.5, Cholesterol 13.1, Sodium 429.4, Carbohydrate 26.3, Fiber 2.3, Sugar 3.4, Protein 4.2

FRIED GREEN TOMATOES WITH REMOULADE SAUCE



Fried Green Tomatoes With Remoulade Sauce image

Make and share this Fried Green Tomatoes With Remoulade Sauce recipe from Food.com.

Provided by Chef Cristobal

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 ripe green tomatoes
12 prawns
2 eggs
flour
1 pinch cayenne pepper or 1 pinch paprika
oregano
thyme
salt
1/4 of a lemon, juice of
1/8 green onion
1/2 garlic clove
1 tablespoon mustard
2 teaspoons ketchup
1 teaspoon of chopped celery
1 pinch white pepper
1 pinch black pepper

Steps:

  • To make the sauce, chop finely the green onion, garlic and celery, mix in a bowl and add the lime juice, mustard, ketchup and spices. Beat everything well.
  • Clean the tomatoes and chop them into slices, about 5 cm thick.
  • Season flour with the spices and dip the tomatoes in the flour, then egg and fry in a saucepan with abundant hot oil, until very well golden.
  • Put the tomatoes on absorbent paper to eliminate excess of grease.
  • Pell the prawns, season with a pinch of salt and grill on an iron skillet (or fry in a saucepan with a little bit of oil).
  • Put on each platter three slices of tomato, three prawns and a bit of the remoulade sauce, the rest of the remoulade sauce is served apart on a saucer.

Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 0.8, Cholesterol 115.7, Sodium 220.2, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 7

Tips:

  • Choose firm, ripe green tomatoes for frying. They should be slightly soft to the touch but not mushy.
  • Slice the tomatoes about 1/2-inch thick. If the tomatoes are too thick, they will not cook evenly.
  • Dredge the tomatoes in flour, then egg, and then breadcrumbs. This will help them to brown evenly and crispy.
  • Fry the tomatoes in hot oil until they are golden brown on both sides. Do not overcrowd the pan, or the tomatoes will not cook evenly.
  • Drain the tomatoes on paper towels to remove excess oil.
  • Serve the tomatoes with your favorite dipping sauce, such as ranch dressing, ketchup, or mustard.

Conclusion:

Fried green tomatoes are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With a little creativity, you can create your own unique fried green tomato recipe.

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