Fried Green Tomatoes With Bread-And-Butter Pickle Rémoulade – a delicious recipe with green tomatoes, salt, pepper, buttermilk, white cornmeal, Creole seasoning. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 200u00b0. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
2
Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
3
Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
4
Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350u00b0. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200u00b0 oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Remoulade. Garnish, if desired.
899
kcal
Calories
70
g
Fat
62
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large green tomatoes, 2 teaspoons salt, 1 teaspoon pepper, 1 1/2 cups buttermilk, and more.
Yes, Fried Green Tomatoes With Bread-And-Butter Pickle Rémoulade falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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