Fried Green Tomatoes with Burnt Honey Remoulade

I think it’s safe to say we’ve seen the last of snow for the year so let’s celebrate with one of my favorite warm weather dishes. Fried green tomatoes remind me of summer trips to North Carolina, but I’m happy to report you don’t have to go that far to get your fix. These make for a great appetizer or as a sandwich for the main event. My twist comes from a burnt honey remoulade  which helps to balance all the wonderful flavors.

Fried Green Tomatoes

  • 4 green tomatoes, cut into rings
  • 3/4 cup AP flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 1 cup buttermilk
  • 2 eggs
  • salt and pepper to taste
  • vegetable oil, for frying


  1. Slice tomatoes into ¼” rings and season with salt and pepper. Set aside.
  2. Set up breading station. Place flour in shallow bowl. In another bowl combine buttermilk and eggs and whisk to combine. Lastly in a third bowl, combine bread crumbs with cornmeal and season with salt and pepper.
  3. Working with one slice at a time, dredge tomatoes in flour, then milk mixture and finish with breadcrumbs. Repeat until all your tomatoes are breaded and set aside for 20 minutes to allow the breading to adhere.
  4. When you’re ready to fry, heat ¼” of oil in a pan over medium heat.
  5. Working with a few slices at a time, fry tomatoes on both sides until golden brown, about 3 minutes per side. Drain well on paper towel and season with salt.
  6. Serve immediately with remoulade and enjoy!

Burnt Honey Remoulade

  • ½ cup mayonnaise
  • ¼ cup honey
  • 1 tbsp lemon juice
  • 1 tbsp mustard
  • 1 tbsp ketchup
  • ½ tsp Worcestershire
  • ½ tsp apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • salt and pepper to taste


  1. In a small sauce pan, cook honey over medium heat. Stir constantly to prevent burning and cook until color starts to darken. Remove from heat and transfer to a small heatproof bowl.
  2. Combine the other ingredients with the honey and season with salt and pepper to taste. Allow sauce to set up in the fridge for at least an hour and ideally overnight.

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