Batter-Dipped Southern Fried Green Tomatoes with Alabama White Sauce recipes
This recipe delivers classic Southern fried green tomatoes, featuring a crispy, seasoned cornmeal batter. They are perfectly complemented by a tangy, creamy Alabama White Sauce, offering a delightful contrast of textures and flavors. It's an ideal appetizer or side dish, highlighting the unique taste of unripe tomatoes with a savory crunch and a bright, piquant dressing.
Equipment
- 1 Deep Skillet or Dutch Oven For frying
- 2 Shallow Bowls For dredging
- 1 Whisk For mixing batter and sauce
- 1 Tongs or slotted spoon For handling hot oil and food
- 1 Cutting Board and Chef's Knife For slicing tomatoes and mincing garlic
Ingredients
Main
- canola oil
- 2 medium green tomatoes sliced into ¼-inch slices
- ½ cup flour
- ½ cup yellow or white cornmeal not self-rising
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼-½ teaspoon cayenne pepper
- 1 cup buttermilk
- ¼-½ cup cornstarch
- ½ cup mayonnaise
- 1 ½ tablespoons water
- 1 ½ tablespoons white wine vinegar
- ¾ teaspoon black pepper
- 1 teaspoon Dijon mustard the original recipe calls for Creole mustard, which I did not have
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 small clove garlic minced
- 1 teaspoon prepared horseradish
Instructions
- Prepare the Alabama White Sauce: In a bowl, whisk together mayonnaise, water, white wine vinegar, black pepper, Dijon mustard, salt, sugar, minced garlic, and prepared horseradish until smooth. Cover and refrigerate to allow flavors to meld.
- Prepare Tomatoes: Wash and slice green tomatoes into ¼-inch thick rounds. Pat them dry with paper towels to ensure good adhesion of the coating.
- Prepare Dry Dredge: In a shallow bowl or plate, combine flour, yellow or white cornmeal, 1 teaspoon salt, ½ teaspoon black pepper, and cayenne pepper. Whisk to combine evenly.
- Prepare Wet Dredge: Pour buttermilk into another shallow bowl.
- Set Up Frying Station: Pour canola oil into a deep skillet or Dutch oven to a depth of about 1-2 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C).
- Dredge Tomatoes: Working with one slice at a time, first dip a tomato slice into the buttermilk, letting excess drip off. Then, dredge it thoroughly in the dry cornmeal mixture, pressing gently to ensure an even and complete coating.
- Fry Tomatoes: Carefully place coated tomato slices into the hot oil in a single layer, without overcrowding the pan. Fry for 2-4 minutes per side, or until golden brown and crispy.
- Drain and Season: Using tongs or a slotted spoon, remove fried tomatoes from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt.
- Repeat: Continue frying the remaining tomato slices in batches, ensuring the oil temperature stays consistent between batches.
- Serve: Arrange the hot fried green tomatoes on a serving platter and serve immediately with the chilled Alabama White Sauce for dipping.
Notes
For optimal results, ensure your green tomatoes are firm and truly unripe; ripe tomatoes will become mushy. Slice them uniformly to ensure even cooking. When dredging, press the coating firmly onto the slices to create a substantial crust. Consider a double dredge for an extra crispy exterior. Maintain a consistent oil temperature (around 350-375°F or 175-190°C) during frying to achieve a golden-brown crust without excessive oil absorption. Do not overcrowd the skillet, frying in batches if necessary. Season the tomatoes immediately after removing them from the hot oil. For the Alabama White Sauce, allowing it to chill for at least 30 minutes lets the flavors meld and deepen, enhancing its characteristic tang and subtle spice. Adjust cayenne and horseradish in the sauce to personal heat preference.