Fried Green Tomatoes With Bacon Rémoulade Recipe (2024)

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!

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.

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.

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.

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!

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.

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!

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

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.

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.

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 1/2In. - 1/4 inch was way better in terms of ease of frying and balancing tartness.

Whipped these up with panko breadcrumbs and grated parmesan instead of the flour and cornmeal - yummy!

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.

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.

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.

Isn't a rémoulade normally made with a hard boiled egg yolk?

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?

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?