Fried Green Tomatoes With Bacon Rémoulade
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ½pound bacon (about 6 thick slices)
- ½pound pickled green tomatoes, finely chopped, plus pickling liquid
- 1tablespoon minced fresh chives, plus more for serving
- 1egg yolk
- ¼teaspoon coarse kosher salt
- ½cup neutral oil, like grapeseed, safflower or canola
- ¼cup olive oil
- 1teaspoon coarse kosher salt
- 1teaspoon black pepper
- 3large unripe green tomatoes, sliced ¼-inch thick
- 1½cups all-purpose flour
- 4large eggs, beaten with a splash of water
- 1½cups cornmeal
- Hot sauce, for serving
For the Bacon Rémoulade
For the Fried Tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
665 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 20 grams protein; 643 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
- Step 2
In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and ¼ teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
- Step 3
Finely chop ½ cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
- Step 4
Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
- Step 5
Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.
Private Notes
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Cooking Notes
Katherine Canipelli
I didn't have time to make the pickled green tomato relish, so kicked up a standard homemade mayonnaise to a light aioli with finely diced red peppers and chives, plus the crumbled bacon. Very satisfactory!
Tim Murtaugh
Didn't make the rémoulade (lazily did sriracha mayo instead), but the recipe for the tomatoes is bang on.
Don't neglect the salt!
David
Had a gluten-free bud come over for brunch so I whipped up a batch of these with chickpea flour in lieu of AP. Very tasty - added a nutty, chicken-like flavour to the tomatoes. Was quite liberal with fleur de sel as they came out of the frying oil; definitely don't skip that. For a sauce, I made an hollandaise with capers and a drop of liquid smoke.
SarahT
I felt like the cornmeal I used was too coarse (medium grind), so I would recommend a finer grind. But for a first try, I thought they turned out pretty well.
Sam
Didn't made the remoulade, so no bacon grease.... no worries, the tomatoes fried up perfectly well in peanut oil. Salt the tomatoes generously! Before coating and after frying.
Nikki
We always make fried green tomatoes as our greenhouse is FULL of them come August. The addition of the homemade mayo, bacon and pickled green tomatoes makes this irresistible. YUM!
Carol
My remoulade, unfortunately, did not have the fabulous flavor that others here describe. Mine was OK but it really depends upon the nature of the pickle brine you are using. Mine was evidently just too mild. I added bacon grease to the mix, as mine Rita recommended and it helped but I doubt I will make this again. My recipe for pickled green tomatoes just does not work out with this.
Taste Of Summer
Very good! Salt and pepper prior to dipping game changer #1, adding bacon to oil, just a few pieces, really made a wonderful addition. Made a shrachra and garlic aioli topped with bacon pieces. Yum!
Nancy
I agree with other commenters that medium grind cornmeal was too coarse and chewy. If I try this recipe again I’ll try using a finer blend of cornmeal
GeorgeD
Made just the tomatoes, olive oil instead of bacon grease. Fast easy prep and cooking. Used medium ground corn meal, a little too crunchy for my taste, will use Fine Ground next time. My cook times were also longer, twice the recommended time at medium high. Nice and brown on the outside, tender but firm on the inside.
NJ
This recipe is really good. The fried green tomatoes portion is somewhat standard and nothing really special, although frying in bacon fat is a must. The best part of this recipe is with the bacon roulade. OMG so delicious! It will be a regular item in my rotation. I used it instead of mayo on my BLT and it worked famously.
Andrea R.
Instead of the remoulade I made quick pickled hot peppers, blended those with mayonnaise, and crumbled bacon on that on the tomatoes, with a side of yellow/green tomatoes w s&p for some tartness on the side. Such a great flavor combo! The most I’ve ever enjoyed fried green tomatoes. I’ve usually cut them 1/2 In. - 1/4 inch was way better in terms of ease of frying and balancing tartness.
Stacy T.
Whipped these up with panko breadcrumbs and grated parmesan instead of the flour and cornmeal - yummy!
Mary Grace
The green tomatoes are great, but the star is the remoulade! I quick pickled about 3/4 lb of green tomatoes, and then used a food processor to make both the relish and the mayonnaise. I didn't read the instructions carefully enough, though, and thought I was supposed to add the bacon fat to the mayo. A happy mistake! Full of bacon flavor, and when you refrigerate it, it has the consistency of buttercream. Plus, there were leftovers, which would be great in deviled eggs or on a tomato sandwich.
SarahT
I felt like the cornmeal I used was too coarse (medium grind), so I would recommend a finer grind. But for a first try, I thought they turned out pretty well.
David
Had a gluten-free bud come over for brunch so I whipped up a batch of these with chickpea flour in lieu of AP. Very tasty - added a nutty, chicken-like flavour to the tomatoes. Was quite liberal with fleur de sel as they came out of the frying oil; definitely don't skip that. For a sauce, I made an hollandaise with capers and a drop of liquid smoke.
gk
Isn't a rémoulade normally made with a hard boiled egg yolk?
David Jones
Any tips for keeping these warm if preparing as an appetizer before a dinner party? Or should I save these to cook just before guests arrive?
Steve
I would put them on a rack (so the bottoms will not get soggy) on a sheet pan in an oven set to 150F.
Kim
200 degree oven on a rack over a cookie sheet so they don't sit in grease.
Deborah Payne
We have had green tomatoes already this season in Texas but when I dip the slices into the egg from the flour, they look covered and then the egg starts to roll off exposing the flour layer. Does anyone have an idea of what I am doing wrong?
Kim
Let the floured tomato slices bob for a moment in the egg while you flour others. That should do the trick.
Elizabeth
Make sure the entire egg is very well beaten egg, and try thinning it with a bit of milk or water. Sometimes the yolk, in particular, leads the slide off.
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