Best 9 Fried Green Tomatoes With Bacon Rémoulade Recipes

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**Fried Green Tomatoes with Bacon Rémoulade: A Southern Classic with a Twist**

Crispy, tangy, and bursting with flavor, fried green tomatoes are a Southern classic that's sure to tantalize your taste buds. Made with unripe tomatoes that are coated in a seasoned flour mixture and pan-fried until golden brown, these delectable treats are often served with a creamy rémoulade sauce, adding a touch of richness and tang. In this article, we'll take you on a culinary journey, exploring two irresistible recipes for fried green tomatoes: the classic Southern-style version and a unique variation that incorporates bacon into the rémoulade sauce. Get ready to savor the perfect balance of sweet, savory, and tangy flavors in every bite.

Here are our top 9 tried and tested 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

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Steps:

  • Slice tomatoes 1/2 inch thick. Discard the ends.
  • Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  • In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield about 4 to 6 side dish serving

Number Of Ingredients 12

1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for frying

Steps:

  • In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
  • In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
  • Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
  • Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
  • Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

3 cups vegetable oil
2 eggs
1 cup milk
10 ounces hot sauce (recommended: Crystal)
2 green tomatoes, 1/4-inch slices
1 cup all-purpose flour
2 cups Italian breadcrumbs
4 cups water
2 tablespoons dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 ounces hot sauce (recommended: Crystal)
8 large shrimp, shell on
1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)
Shredded lettuce, for serving

Steps:

  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE



Fried Green Tomato BLT with Remoulade Sauce image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1 cup rice flour
1 cup water
Few dashes hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
Canola oil, for frying
8 slices pain de mie, or other white sandwich bread, lightly toasted
Remoulade Sauce, recipe follows
1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp
Watercress
2 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
Canola oil
Salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper

Steps:

  • Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
  • Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
  • Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
  • Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED GREEN TOMATO BLT



Fried Green Tomato BLT image

Provided by Food Network

Time 55m

Yield 1 sandwich

Number Of Ingredients 27

1/2 cup finely chopped shallots
4 cloves garlic, minced
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1/4 cup olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula

Steps:

  • The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
  • For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
  • For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
  • Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
  • Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
  • Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
  • To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
  • Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
  • Slice in half and enjoy.

CHEF JOHN'S FRIED GREEN TOMATOES



Chef John's Fried Green Tomatoes image

Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.

Provided by Chef John

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 50m

Yield 4

Number Of Ingredients 15

4 (1/2 inch) slices green tomato
1 teaspoon salt
¾ cup cornmeal
¾ cup bread crumbs
½ teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 eggs
2 tablespoons milk
1 cup all-purpose flour
3 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise
2 teaspoons hot sauce, or to taste

Steps:

  • Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
  • Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
  • Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
  • Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
  • Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
  • Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 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

Tips:

  • Choose firm, green tomatoes for frying. Avoid tomatoes that are too ripe or soft, as they will not hold their shape well during frying.
  • Slice the tomatoes into 1/2-inch thick slices. If the tomatoes are too thick, they will not cook evenly.
  • Coat the tomato slices in a mixture of flour, cornmeal, salt, and pepper. This coating will help the tomatoes to crisp up during frying.
  • Fry the tomato slices in hot oil until they are golden brown and crispy. Be careful not to overcrowd the pan, or the tomatoes will not cook evenly.
  • Drain the tomato slices on paper towels to remove excess oil.
  • Serve the fried green tomatoes with your favorite dipping sauce, such as ranch dressing, ketchup, or tartar sauce.
  • For the bacon remoulade, simply combine mayonnaise, sour cream, Dijon mustard, minced garlic, chopped green onions, chopped parsley, and crumbled bacon in a bowl. Stir until well combined.

Conclusion:

Fried green tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be tailored to your liking by adjusting the seasonings and dipping sauce. Whether you serve them with bacon remoulade, ranch dressing, or your favorite dipping sauce, fried green tomatoes are sure to be a hit.

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