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Fried Green Tomatoes with Garlicky Rémoulade

Photo: Oxmoor House
Total time 22 mins
Yield Serves 6 (serving size: 2 tomato slices and about 1 tablespoon sauce)
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.


  • 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

Nutrition 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

How to Make It

  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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