Crispy Panko Fried Green Tomatoes with Remoulade Dip Step-by-step instructions

Before you start

Before starting, gather all ingredients and set up a breading station with three shallow dishes. Slice the tomatoes and pat them dry thoroughly with paper towels. Measure the flour, eggs, buttermilk, panko, and cornmeal.

Have a large skillet, a candy thermometer, tongs, and a wire rack ready. Pour the oil into the skillet and begin heating it while you bread the tomatoes. This ensures the oil reaches the correct temperature by the time the first batch is ready.

Instructions

Prep and Bread

1. 1Prepare the Tomatoes
   Slice the green tomatoes into 1/2-inch thick rounds. Season both sides with salt and black pepper. Pat the slices dry with paper towels to remove excess moisture, which helps the breading stick and fry up crisp.
   Look for Tomato slices are evenly seasoned and dry on the surface.
   Tip Use firm, unripe tomatoes so they hold their shape during frying.
2. 2Set Up the Breading Station
   Place the flour in one shallow dish. In a second dish, beat the eggs with the buttermilk until smooth. In a third dish, stir together the panko breadcrumbs and yellow cornmeal. Arrange the dishes in an assembly line.
   Look for Three dishes are ready: flour, egg wash, and panko-cornmeal mixture.
   Tip Use one hand for dry ingredients and the other for wet to keep the coating from clumping.
3. 3Coat the Tomato Slices
   Dredge each tomato slice in the flour, shaking off any excess. Dip it into the egg-buttermilk mixture, letting the excess drip off. Press the slice firmly into the panko-cornmeal mixture, turning to coat both sides evenly. Place the breaded slices on a plate while breading the rest.
   Look for Each slice is fully coated with no bare spots.
   Tip Press the coating on firmly so it adheres during frying.

At the end of this phase, the tomato slices are seasoned, dried, and evenly coated with the flour, egg wash, and panko-cornmeal mixture.

The coating should be firmly adhered, with no bare spots. The breading station is set up, and the oil is heating. The slices are ready for frying, and the kitchen smells of fresh breading.

Fry to Golden

4. 4Heat the Oil
   Pour the vegetable oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high until the oil reaches 350°F (175°C) on a candy thermometer. To test, a pinch of panko should sizzle immediately when dropped in.
   Look for Oil shimmers and a breadcrumb sizzles on contact.
   Tip Keep the oil temperature steady; adjust the heat as needed between batches.
5. 5Fry the Tomatoes
   Carefully place a few breaded tomato slices in the hot oil in a single layer, without crowding. Fry for 3 minutes per side, until deeply golden amber and shatteringly crisp. Use tongs to flip them gently. The internal temperature of the egg coating reaches 160°F (71°C) when fully cooked.
   Look for Crust is golden brown and crackles when moved.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to avoid lowering the oil temperature.
6. 6Drain and Keep Warm
   Transfer the fried tomatoes to a wire rack set over a baking sheet to drain. Sprinkle lightly with salt if desired. Keep them warm in a 200°F (95°C) oven while frying the remaining batches.
   Look for Excess oil drips off, and the crust stays crisp.
   Tip Draining on a rack, not paper towels, keeps the bottom crust crunchy.

The tomatoes are frying in hot oil, turning a deep golden amber. The crust sizzles and crackles as it cooks, and the aroma of fried cornmeal fills the kitchen. After 3 minutes per side, the slices are lifted out with a spider, draining on a wire rack. They should be shatteringly crisp and hold their shape perfectly.

Serve and Dip

7. 7Serve with Remoulade
   Arrange the hot fried green tomatoes on a serving platter. Serve immediately with a bowl of remoulade sauce for dipping. Enjoy the loud crunch and juicy interior.
   Look for Tomatoes are hot, crispy, and ready to dip.
   Tip Serve right away for maximum crunch.

The fried tomatoes are arranged on a platter, still hot and crispy, with a bowl of remoulade sauce in the center. The first bite produces a loud crunch, revealing the juicy, tart interior. The remoulade adds a creamy, tangy contrast. The dish is ready to serve immediately, and the texture is perfect.

Common mistakes

A common mistake is using tomatoes that are too ripe, which become mushy during frying. Always choose firm, unripe green tomatoes. Another pitfall is overcrowding the skillet, which lowers the oil temperature and results in greasy, soggy crusts.

Fry in small batches and allow the oil to return to 350°F (175°C) between batches. Skipping the drying step after seasoning can cause the breading to slide off; pat the slices dry thoroughly. Finally, avoid draining on paper towels, as they trap steam and soften the crust; use a wire rack instead.

How to tell it’s done

The fried green tomatoes are done when the crust is deeply golden amber and shatteringly crisp, which takes about 3 minutes per side. The coating should be evenly browned and the tomato inside should be hot and juicy, but still firm.

If using a thermometer, the internal temperature of the egg coating should reach 160°F (71°C) to ensure the eggs are fully cooked. The crust should crackle audibly when tapped or bitten into, and the tomatoes should feel crisp when picked up with tongs.

• Egg dishes: 160°F (71°C) in the thickest part