Fried Green Tomatoes with Remoulade Sauce
Updated Jun 06, 2025, Published Apr 25, 2021
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Crispy, Tangy, and Gluten-Free: Fried Green Tomatoes with Remoulade Sauce
Craving a taste of Southern comfort with a gluten-free twist? Look no further than the delightful Fried Green Tomatoes with Remoulade Sauce. This dish combines the tartness of unripe green tomatoes with a crispy, golden coating, all complemented by a zesty remoulade sauce. Perfect as an appetizer, side dish, or even a light main course, it’s a versatile addition to your culinary repertoire. And it is not only gluten-free, but grain-free and Paleo!
Table of Contents
Why You’ll Love This Recipe
This recipe stands out for several reasons:
- Gluten-Free and Grain-Free: Utilizing cassava flour, it caters to those following gluten-free, grain-free, or Paleo diets.
- Flavorful Remoulade Sauce: The accompanying remoulade is a creamy blend of mayonnaise, Dijon mustard, lemon juice, dill pickles, parsley, paprika, garlic powder, and a touch of hot sauce, offering a tangy kick that pairs perfectly with the fried tomatoes.
- Crispy Texture: The combination of breadcrumbs and cornmeal ensures a satisfying crunch with every bite.
What You Will Need
To prepare this dish, gather the following ingredients:
For the Fried Green Tomatoes:
- Unripe green tomatoes
- Cassava flour
- Buttermilk
- Egg
- Hot sauce
- Breadcrumbs (gluten-free of course!)
- Cornmeal
- Seasonings: smoked paprika, garlic powder, salt, and pepper
- Oil for frying (such as canola or vegetable oil)
For the Remoulade Sauce:
- Mayonnaise
- Dijon mustard
- Lemon juice
- Dill pickles, finely chopped
- Fresh parsley, chopped
- Paprika
- Garlic powder
- Hot sauce
Tips and Variations
- Tomato Selection: Choose firm, unripe green tomatoes for the best texture and flavor.
- Dairy-Free Option: Substitute buttermilk with a dairy-free alternative mixed with a splash of lemon juice to maintain the tangy flavor. For more information on substitutions, visit our SUBSTITUTIONS PAGE
- Breading Technique: For an extra-crispy coating, ensure each tomato slice is thoroughly dried before dredging and allow the breaded slices to rest for a few minutes before frying.
- Serving Suggestions: These fried green tomatoes pair wonderfully with grilled meats, atop salads, or as a unique addition to sandwiches.
Frequently Asked Questions
Can I make this recipe ahead of time?
While best enjoyed fresh, you can prepare the remoulade sauce in advance and store it in the refrigerator. For the tomatoes, it’s recommended to fry them just before serving to maintain their crispiness.
Can I use a regular gluten-free flour blend?
Yes, just realize it will no longer be grain-free and Paleo. But it will still be delicious!
Is this recipe suitable for a Paleo diet?
Yes, by using cassava flour and ensuring all other ingredients align with Paleo guidelines, this recipe can fit within a Paleo dietary plan.
What oil is best for frying?
This recipe utilizes the bacon fat rendered from frying the bacon, but you could use a neutral oil with a high smoke point, such as avocado or vegetable oil, which is ideal for frying these tomatoes to a golden perfection.
Experience the delightful crunch and tang of these Fried Green Tomatoes with Remoulade Sauce, a dish that brings Southern charm to your gluten-free kitchen.
Fried Green Tomatoes with Remoulade Sauce
Ingredients
For the remoulade sauce:
- ½ cup (120 mL) mayonnaise , (soy-free for Paleo-friendly)
- 1 tablespoon (9 g) capers
- 2 teaspoons (10 mL) hot sauce
- 1 tablespoon (3 g) minced fresh chives
- ½ teaspoon (1.5 g) garlic powder
For the tomatoes:
- 4 large green tomatoes
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 1 cup (96 g) almond flour
- ½ teaspoon (1.2 g) paprika
- ⅔ cup (80 g) arrowroot powder
- 1 large egg, , beaten
- 4 ounces (113 g) sugar-free bacon, , chopped
Instructions
- First, make the remoulade sauce. Mix all the remoulade ingredients together in a small bowl until well blended. Refrigerate until ready to serve.
- Cut the tomatoes into ¼-inch thick slices and season both sides with salt and pepper. Allow the tomatoes to sit for 5-10 minutes on a paper towel to slightly soften.
- Whisk together the almond flour and paprika in a large bowl. Take each tomato slice and coat it in arrowroot powder, dusting off any excess. Dip the slices in the beaten egg, then coat them in the almond flour mixture. Set aside.
- Cook the bacon over medium heat in a large, heavy skillet until crisp. Remove the bacon with a slotted spoon, reserving at least 2 tablespoons of fat in the skillet.
- Working in batches, add the tomatoes to the hot skillet. Fry for 3-4 minutes per side until golden brown. Serve with the remoulade and bacon bits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
