Ingredients
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4 large green tomatoes
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1 1/2 cups all-purpose flour
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1 1/2 cups cornmeal
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1 1/2 cups low-fat buttermilk
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Vegetable oil, as needed
Remoulade Sauce:
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1/2 cup mayonnaise
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2 tbsp chopped parsley
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1 tbsp ketchup
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1 tbsp chopped green onions
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2 tsp Louisiana-style hot sauce
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1 tsp Dijon mustard
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1 tsp grated horseradish
Steps
1
Line a baking sheet with paper towels. Core and slice the tomatoes into ⅓-inch-thick slices and place on prepared baking sheet. In a shallow bowl, combine the flour and cornmeal and season with salt and pepper. In a second shallow bowl, add the buttermilk and season with salt and pepper.
2
Set a wire rack inside a rimmed baking sheet. Dip a tomato slice in buttermilk, allowing excess to drip off. Dip tomato in cornmeal mixture until very well coated, pressing to adhere crumbs if needed. Transfer coated tomato slice to wire rack. Repeat with remaining tomato slices.
3
In a large heavy-bottomed skillet, heat about ½ inch of oil on medium-high. In batches, fry tomatoes 2–3 min. per side, until golden brown. Transfer to a paper towel–lined plate. Season with salt. Repeat with remaining tomatoes. Serve warm.
Tips
If desired, serve fried green tomatoes with a remoulade sauce. In a small blender or food processor, combine ½ cup mayonnaise with 2 tbsp chopped parsley, 1 tbsp ketchup, 1 tbsp chopped green onions, 2 tsp Louisiana-style hot sauce, 1 tsp Dijon mustard, and 1 tsp grated horseradish.
