Crispy Panko Fried Green Tomatoes with Remoulade Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a combination of panko and cornmeal, and make sure the oil is at the correct temperature before adding the tomatoes.

If the oil is too cool, the crust will absorb oil and become greasy; if too hot, it will brown too quickly and leave the inside undercooked. Use a candy thermometer for accuracy, and adjust the heat as needed between batches.

To keep the fried tomatoes crisp, drain them on a wire rack rather than paper towels. This allows air to circulate around the crust, preventing steam from softening it.

If making a large batch, keep the finished slices warm in a 200°F (95°C) oven while frying the rest. Serve immediately, as the crunch diminishes over time. The remoulade can be made ahead and stored in the refrigerator.

Variations

• Spicy Remoulade: Add 1 teaspoon of hot sauce and 1/2 teaspoon of cayenne pepper to the remoulade sauce for an extra kick. This pairs well with the tangy tomatoes and adds a fiery twist.
• Herb-Crusted: Mix 1 tablespoon of chopped fresh parsley and 1 teaspoon of dried thyme into the panko-cornmeal mixture. This adds an herby aroma and flavor to the crust.
• Parmesan Crust: Stir 1/4 cup of grated Parmesan cheese into the panko-cornmeal mixture. The cheese adds a savory, nutty flavor and enhances browning.
• Gluten-Free Option: Use gluten-free panko breadcrumbs and replace the all-purpose flour with a gluten-free all-purpose blend. Ensure the cornmeal is certified gluten-free. This allows those with gluten sensitivities to enjoy the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Not recommended for freezing, as the crust will lose its crunch.

Reheat

Reheat in a 350°F (175°C) oven for 5 minutes until hot and crisp.

Leftover fried green tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 5 minutes, until heated through and crisp.

Avoid microwaving, as it will make the crust soggy. The remoulade sauce can be stored separately in the refrigerator for up to a week.

The remoulade sauce can be prepared up to 3 days in advance and stored in the refrigerator. The tomatoes can be sliced and breaded a few hours ahead, but they are best fried just before serving to maintain crispness.

If breading ahead, place the coated slices on a parchment-lined baking sheet and refrigerate until ready to fry. Let them sit at room temperature for 10 minutes before frying to ensure even cooking.

Serving ideas

Serve the fried green tomatoes hot, right after frying, so the crust remains shatteringly crisp. Arrange them on a platter with a bowl of remoulade sauce in the center for dipping. They make a wonderful appetizer for a Southern-themed dinner or a game-day snack. The tangy remoulade complements the tart tomatoes and savory crust perfectly.

For a more substantial meal, pair these fried green tomatoes with a side of coleslaw or a green salad. They can also be served as a side dish alongside grilled chicken or shrimp. The recipe yields about 12 slices, which is perfect for 4 servings as an appetizer. Garnish with fresh herbs or a sprinkle of paprika for extra color, if desired.

Frequently asked questions

Recipe card

Crispy Panko Fried Green Tomatoes with Remoulade Dip

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 3 large firm green tomatoes, sliced 1/2-inch thick
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup yellow cornmeal
• 1 cup vegetable oil, for frying
• 1/2 cup remoulade sauce, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.