I married a man from Auburn, Alabama and his family has introduced me to things this midwest girl had never tried before. Shrimp and grits, boiled peanuts and my current fav- fried green tomatoes.
There is restaurant in Auburn called “Acre“. It’s a delish farm to table experience and their fried green tomatoes changed me…forever. They were lightly battered and placed on top of homemade pimento cheese (yeah it was amazzz) then topped with crab and remoulade sauce. The flavors were over the top amazing. This is my attempt to capture some of that goodness to tide me over until our next visit. Here’s how I did it.
Happy Cooking, Friends!
- 2 medium-sized green tomatoes
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- 1 cup all-purpose flour (I sometimes add a bit of dried basil, salt & garlic powder to this)
- 1 cup buttermilk
- 1 egg
- 1 cup seasoned bread crumbs ( I love using panko or crushed croutons)
- 1¼ cup yellow cornmeal
- Slice tomatoes into ¼- 1/2 inch slices. I think the thinner the better.
- Place tomatoes on several layers of paper towels.
- Mix together salt, sugar, black pepper & basil in a small bowl.
- Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
- Meanwhile, prepare your dipping station! In one bowl, add the flour.
- In another bowl mix together the buttermilk and egg.
- In the last bowl, mix together the bread crumbs and yellow cornmeal.
- Start by dipping the tomatoes slices into the flour on both sides and shaking off the excess flour, being sure to get the sides as well.
- Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
- Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
- Let tomatoes sit for about 5 minutes to allow the coating to set.
- Heat oil in a skillet until hot. Mine took about 3 minutes
- Place tomatoes into the skillet, without crowding the pan. Overcrowding makes for uneven cooking.
- Fry each side for about 4-5 minutes until golden brown.
- Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
- Serve hot and top a burger or BLT or whatever tickles your fancy!
– I first placed a handful of arugula and a spoonful of pimento cheese. Then topped with crab and this remoulade sauce (see recipe below)
- 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove garlic, minced and smashed
Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.