Fried Green Tomatoes with Garlicky Rémoulade

Fried Green Tomatoes with Garlicky Rémoulade Recipe
Photo: Oxmoor House
Buttermilk is the key ingredient in this recipe; it helps the cornmeal coating adhere to the tomatoes. These are served with a garlicky rémoulade just as they would be in New Orleans.


Serves 6 (serving size: 2 tomato slices and about 1 tablespoon sauce)
Total time: 22 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 22 Minutes

Nutritional Information

Calories 165
Fat 7 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 1.9 g
Protein 3.9 g
Carbohydrate 23.8 g
Fiber 1.1 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 155 mg
Calcium 34 mg


12 (1/4-inch-thick) slices green tomato (about 3 medium tomatoes)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup plus 2 tablespoons 1% low-fat buttermilk, divided
1 large egg
2.25 ounces all-purpose flour (about 1/2 cup)
2/3 cup yellow cornmeal
2 tablespoons canola oil
Cooking spray
2 1/2 tablespoons canola mayonnaise
1 1/2 teaspoons chopped fresh chives
2 teaspoons fresh lemon juice
1 teaspoon minced garlic


1. Sprinkle both sides of tomato slices evenly with salt and pepper. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk. Place flour in a shallow dish. Place cornmeal in a shallow dish.

2. Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal. Heat a large nonstick skillet over medium-high heat 2 minutes. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.

3. Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk. Serve with tomatoes.

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Oxmoor House

October 2013
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