Crispy Green Tomato Stack with Remoulade
Breaded and fried green tomato slices stacked with creamy remoulade, fresh guacamole, and pico de gallo. A Southern comfort-food showstopper ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 3 medium green tomatoes, unripe (about 3 medium)
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 large eggs
- ½ cup mayonnaise
- ¾ cup diced fresh tomato, onion, cilantro (pico de gallo mix)
- 1 whole ripe avocado
- 1 whole lime, juiced
Instructions
- 1
Slice tomatoes into 1/4-inch-thick rounds, then pat dry with paper towels on both sides.
- 2
Mix flour and cornmeal with 1 tsp salt and 1/2 tsp black pepper in a shallow dish.
- 3
Whisk eggs in a second shallow dish. Working in batches, coat tomato rounds in egg, then dredge in flour-cornmeal mix, tapping off excess.
- 4
Heat 0.25 inch neutral oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 5
Fry tomato slices in batches until edges are golden and crispy, about 2 minutes per side. Do not crowd the pan.
- 6
Stir mayo with 1 tbsp lime juice and 1/2 tsp garlic powder for remoulade sauce.
- 7
Mash avocado with remaining lime juice and a pinch of salt for guac.
- 8
Layer fried tomato slices on a plate, dollop with remoulade, then top with guac and pico de gallo. Serve warm.
Tools you’ll need
- 12-inch skillet
- two shallow dishes
- paper towels
- instant-read thermometer (optional)
- slotted spoon
- wooden spoon
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