Fried Green Tomatoes with Rye and Remoulade
Fried Green Tomatoes with Rye and Remoulade have a crispy, savory crust and are a perfect dish for using up the last tomatoes of the season.
Ingredients
- 2 pounds firm, unripened green tomatoes, sliced ¼-inch thick
- 2 large eggs
- ¾ cup 100% rye flour
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup finely ground yellow cornmeal
- 1 teaspoon Caraway seeds or dried dill weed (optional)
- Canola or olive oil, for frying
- Remoulade sauce, for serving (see notes below)
- Chopped fresh tarragon or chives for garnish, if desired
Instructions
- In a shallow medium bowl, mix together the rye flour with the smoked paprika, 1 teaspoon sea salt and ½ teaspoon black pepper.
- In a second shallow medium bowl, mix together the cornmeal with the remaining salt and pepper. Add dried herbs, if desired.
- In a third bowl, whisk together the eggs until well blended.
- Line a baking sheet with parchment and set aside.
- Dredge a slice of tomato in the rye flour mixture, then dip in the egg to coat, and finish with a dredging in the cornmeal mixture. Place the slice on the parchment.
- Repeat with remaining tomato slices, laying them out on the parchment in an even layer.
- In a large heavy sauté pan or skillet, heat enough oil to cover the bottom of the pan over medium-high heat.
- Once the oil is hot, add enough tomato slices to fill the pan in an even but not crowded layer.
- Cook on the first side for 2-3 minutes until the crust is golden brown. Flip the slices over and cook for an additional 2-3 minutes.
- Transfer the cooked slices to another parchment-lined baking sheet and repeat the process until all tomatoes are fried. If serving right away, keep the cooked slices warm on the baking sheet in a 300° Fahrenheit oven.
- Place the fried green tomatoes on a large platter or individual plates and garnish with fresh herbs if desired and Remoulade Sauce (see notes below).
- Fried Green Tomatoes with Rye may also be reheated in an air fryer or at 400° Fahrenheit in a conventional oven.
Notes
- Be sure to use firm, unripened tomatoes for this recipe. Ripened tomatoes will be a bit too soft and juicy for frying.
- The recipe for Remoulade Sauce may be found here
- Leftover fried green tomato slices are easy to reheat and re-crisp in an air fryer or conventional oven. Do not microwave!
- Fried green tomato slices are delicious when used in a sandwich with Swedish rye bread, ham, and remoulade!
Servings: 4