Fried Green Tomatoes with Quick Remoulade Sauce

Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)

     Quick Remoulade Sauce

  • 2 cups mayonnaise, preferably Hellmann’s
  • 1/4 cup minced chives
  • 1 tablespoon coarsely chopped drained capers
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons sweet paprika 1/2 teaspoon garlic salt

Fried Green Tomatoes

  • 3 large eggs, beaten
  • 3/4 cup heavy cream
  • 2 1/2 cups fine cornmeal
  • 1 cup all-purpose flour, plus more for testing the oil
  • 2 teaspoons garlic powder
  • Kosher salt and ground white pepper
  • Vegetable oil, for shallow frying
  • 3 large green (unripe) tomatoes, cut into 1/2-inch-thick slices


  1. To make the quick remoulade sauce: In a medium bowl, stir together the mayonnaise, chives, capers, vinegar, paprika, and garlic salt until well blended. Cover and chill for at least 1 hour and ideally for 24 hours before serving (the sauce tastes better after chilling for a day).
  2. To make the fried green tomatoes: In a wide, shallow bowl, whisk together the eggs and cream. In another wide, shallow bowl, whisk together the cornmeal, flour, garlic powder, and 1/2 teaspoon each of salt and pepper.
  3. Line a baking sheet with paper towels. Pour 1 inch oil into a large skillet. Heat the oil over medium-high heat until the oil sizzles when a little flour is sprinkled on top, 20 to 25 minutes.
  4. Working with one tomato slice at a time, dredge it in the egg/cream mixture and them the cornmeal mixture, shaking off the excess, and place it in the skillet. Cook until browned on the bottom, 2 to 3 minutes, and flip over. Cook on the other side until lightly browned, 2 to 3 minutes. Transfer to the aper towels to drain. Season with salt and white pepper.
  5. Continue to dredge, fry and season all the tomatoes, adding more oil to the pan as necessary. Make sure that it is hot enough before continuing to fry the tomtoes.
  6. Serve hot with the quick remoulade sauce.

Makes 4 to 6 servings