Have a crispy, golden Southern favorite as a side dish or appetizer at any time.

Classic Fried Green Tomatoes with Remoulade. (Stacey Little / Southern Bite)

Classic Fried Green Tomatoes with Remoulade

Click here for a printable recipe.

Prep time: 25 minutes

Cook time: 10 minutes

Ingredients

For the remoulade:

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons ketchup
• 2 tablespoons Creole or spicy brown mustard
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 2 teaspoons prepared horseradish
• ½ teaspoon Creole seasoning

For the fried green tomatoes:

• 3 large green tomatoes
• salt
• 1 large egg
• 1/2 cup buttermilk
• ¾ cup cornmeal
• ½ cup all-purpose flour
• ½ teaspoon black pepper
• vegetable oil for frying

Instructions

For the remoulade:

• In a small bowl combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish and Creole seasoning.
• Stir well to combine.
• Refrigerate for at least 30 minutes to allow the flavors to develop.

For the fried green tomatoes:

• Thinly slice the tomatoes and lightly salt each side.
• Place in a colander in the sink and allow the salt to draw some of the moisture out for about 10 minutes.
• In a medium bowl whisk the egg and buttermilk together.
• In another shallow bowl combine the cornmeal, flour, pepper and 1/2 teaspoon salt.
• Pour about 1 inch of oil into the bottom of a deep skillet or Dutch oven.
• Heat the oil over medium-high heat until the oil reaches about 350 degrees.
• Blot the tomatoes with paper towels to remove the excess moisture.
• Dip the tomatoes in the egg wash and then dredge them in the cornmeal mixture, pressing lightly to coat them.
• Fry in the hot oil for 4 to 5 minutes on each side or until golden brown.
• Drain on paper towels. Serve with the sauce.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”