Southern Fried Tomato Platter: Golden, crispy perfection.:

My First Fried Tomato

I was ten when I first tried a fried green tomato. My grandpa handed me a hot, crispy slice. I thought it looked so strange. But one bite changed my mind. It was tangy and crunchy and so good.

I still laugh at that memory. It taught me to try new foods. You never know what you might love. That is why this recipe matters to me. It is about being brave and trying things.

The Secret is in the Salt

Do not skip salting the tomato slices. It seems like a small step. But it makes a big difference. The salt pulls out the extra water inside the tomatoes.

This helps the coating stick perfectly. It also makes the tomatoes less soggy. You will get that perfect crunch we all want. Trust me on this one. It is a simple trick that works so well.

Making the Zesty Dip

Let’s make the remoulade sauce. Just mix everything in a bowl. Doesn’t that smell amazing? The lemon and garlic make it so fresh. Then you must let it sit in the fridge.

This waiting time is important. The flavors get to know each other. They become best friends. The sauce becomes creamier and tastier. *Fun fact:* The word “remoulade” comes from France. It means a tasty, creamy sauce.

The Perfect Golden Crunch

Now for the fun part: frying! The oil must be just hot enough. If it sizzles when you add a tiny bit of batter, it is ready. Carefully place your coated tomatoes in the pan. Do not crowd them.

Listen to that gentle sizzle. Watch them turn a beautiful golden brown. This is my favorite part of cooking. It feels like magic. What is your favorite sound in the kitchen? Is it the sizzle of food cooking?

Why This Meal Brings Joy

This dish is more than just food. It is about sharing and caring. I love making this platter for my family. We stand around the kitchen island and eat them right away.

That is why this matters. Good food brings people together. It creates happy memories. It is a taste of summer any time of year. Have you ever cooked something that made everyone smile? What was it?

Your Turn in the Kitchen

Now it is your turn to try. This recipe is a great one for beginners. Do not worry if it is not perfect the first time. My first batch was a little burnt. But it was still made with love.

What new food have you been wanting to try? Tell me about it. I would love to hear your own kitchen stories. Cooking is a fun adventure we can all share.

Ingredients:

Ingredient	Amount	Notes
Mayonnaise	1/2 cup	For the remoulade
Sour cream	1/2 cup	For the remoulade
Ketchup	2 tablespoons	For the remoulade
Creole or spicy brown mustard	2 tablespoons	For the remoulade
Fresh lemon juice	1 tablespoon	For the remoulade
Garlic	1 clove, minced	For the remoulade
Prepared horseradish	2 teaspoons	For the remoulade
Creole seasoning	1/2 teaspoon	For the remoulade
Green tomatoes	3 large	For the fried green tomatoes
Salt	to taste	For the fried green tomatoes
Egg	1 large	For the fried green tomatoes
Buttermilk	1/2 cup	For the fried green tomatoes
Cornmeal	3/4 cup	For the fried green tomatoes
All-purpose flour	1/2 cup	For the fried green tomatoes
Black pepper	1/2 teaspoon	For the fried green tomatoes
Vegetable oil	for frying	For the fried green tomatoes

My Crispy Fried Tomato Platter

Let me tell you about my fried green tomatoes. I first had them at my grandpa’s farm. The tomatoes were so green and firm. We picked them right off the vine. Doesn’t that sound lovely?

This recipe is a summer favorite. It’s crispy, tangy, and so satisfying. The cool remoulade sauce is the perfect partner. I still laugh at how fast they disappear from the platter. Let’s get started, my dear.

• Step 1: First, we make the remoulade sauce. Just mix everything in a small bowl. Stir it until it’s a pretty pink color. Pop it in the fridge for a bit. The wait makes the flavors become best friends.
• Step 2: Now, slice your green tomatoes. Not too thick, not too thin. Sprinkle a little salt on each side. Let them sit in the colander. This draws out the extra water. (A hard-learned tip: This stops the oil from splashing too much!)
• Step 3: Get your dipping stations ready. One bowl for the egg and buttermilk. Another for the cornmeal and flour. Heat about an inch of oil in your pan. It’s ready when a little flour sizzles. How do you know your oil is hot enough? Share below!
• Step 4: Pat those tomato slices dry with a towel. Dip them in the egg, then the cornmeal. Press the coating on gently. Now, carefully lay them in the hot oil. Listen to that happy sizzle. Fry until they are golden brown on both sides.
• Step 5: Let them drain on some paper towels. This makes them extra crispy. Then, arrange them on a nice platter. Serve them warm with that cool sauce. Doesn’t that smell amazing? It tastes like a sunny afternoon.

Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Appetizer, Side Dish

Three Fun Twists to Try

You can have so much fun with this recipe. I like to change it up sometimes. Here are a few ideas from my kitchen. I think you will love them too.

• The Parmesan Crisp: Add a handful of grated Parmesan to the cornmeal mix. It makes a cheesy, crunchy crust. My grandson asks for this every time.
• The Spicy Kick: Mix a pinch of cayenne pepper into the dry ingredients. It gives them a little warmth. It will make you smile.
• The Herb Garden: Stir fresh chopped dill or parsley into the remoulade sauce. It tastes so fresh and green. Like a summer garden in a bite.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, how should we serve these golden beauties? They are wonderful all on their own. But they also love good company on the plate. Here is what I like to do.

Lay them on a big plate with lettuce leaves. Add a scoop of creamy coleslaw on the side. Or, place them on top of a juicy burger. For a drink, sweet iced tea is always perfect. A crisp lager beer is nice for the grown-ups. Which would you choose tonight?

Keeping Your Fried Tomatoes Crispy

Let’s talk about keeping these tomatoes delicious. They are best eaten right away. But you can store them for a day or two.

Place cooled tomatoes in a single layer in the fridge. Do not cover them with a tight lid. This makes them get soggy. I learned this the hard way with my first batch.

I once put them in a sealed container. They were soft when I took them out. Now I just use a plate with a loose paper towel over the top.

You can freeze them before frying for a quick meal later. Just coat the slices and freeze them on a tray. Then pop them in a bag. This saves so much time on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Fried Tomato Troubles

Sometimes, the coating does not stick to the tomato. This is a common problem. The secret is to dry the slices well with a paper towel.

I remember when my first tomato slice came out bare. It was because I forgot to blot it. A dry surface helps the coating grip. This matters because a good crust gives you that perfect crunch.

Is your coating burning before the tomato cooks? Your oil is too hot. Let it cool a bit before adding more slices. The right temperature cooks the tomato through.

Are your tomatoes too sour? You might have used a very green tomato. Look for ones that are just starting to turn pale. A ripe tomato has less tang. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Your Fried Tomato Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour mix instead of all-purpose flour.

Q: Can I make the sauce ahead? A: Absolutely. The remoulade sauce is better when made a day early.

Q: What if I don’t have buttermilk? A: Add one tablespoon of lemon juice to a cup of regular milk. Let it sit for five minutes.

Q: Can I double this recipe? A: You can, but fry in small batches. Do not crowd the pan.

Q: Any extra tips? A: A cast-iron skillet works wonders for even frying. Fun fact: My grandmother won a blue ribbon at the county fair with her cast-iron skillet. Which tip will you try first?

Share Your Kitchen Success

I hope you love making this Southern classic. It always brings back happy memories for me. Cooking is about sharing joy and good food.

I would be so thrilled to see your creations. Show me your beautiful, golden tomato platter. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.