Pan-Fried Green Tomatoes with Spicy Remoulade

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sliced green tomatoes lightly battered and pan-fried to golden perfection, served with a zesty remoulade sauce for dipping. This Southern-inspired recipe (vegetarian), ready in about 30 minutes, turns green tomatoes, all-purpose flour, cornmeal into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 280 cal/serving

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Ingredients

3 medium green tomatoes
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp lemon juice
1 tsp minced garlic
1 tbsp chopped parsley

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Instructions

Step 1: Slice 3 medium green tomatoes into 1/4-inch thick rounds and set aside.
Step 2: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper until combined.
Step 3: Pour 1 cup buttermilk into another shallow bowl. Dip each tomato slice first into the buttermilk, then dredge thoroughly in the flour mixture, pressing gently to coat.
Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering, about 350°F if using a thermometer.
Step 5: Fry the tomato slices in batches for 3-4 minutes per side until golden brown and crispy, adjusting heat as necessary to avoid burning. Drain on paper towels.
Step 6: To prepare the remoulade, combine 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp minced garlic, and 1 tbsp chopped parsley in a bowl. Mix well until smooth.
Step 7: Serve the hot fried green tomatoes with the spicy remoulade sauce for dipping.