Dipped in remoulade sauce or spread with pimento cheese they are the perfect way to use up unripe tomatoes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Regester For Dinner | 2021-08-20 18:00:09 |  32,084 Views |
Fried Green Tomatoes | Remoulade Sauce | Quick and Easy Recipe
Serious Eats / Robby Lozano
In the summer I love using juicy perfectly ripe red tomatoes raw in salads tomato-mayonnaise caprese sandwiches and—my summertime staple—gazpacho. But equally satisfying in its own way is the challenge of extending the tomato season both front and back by using unripe green tomatoes in that Southern classic fried green tomatoes.
I grew up in North Carolina where crispy cornmeal-breaded fried green tomatoes are the star of the spring and fall tomato season. But I didn’t begin to appreciate this brilliant use for unripe tomatoes until about 10 years ago when I was growing a rooftop garden in Brooklyn and was faced with a late fall crop that just wouldn’t ripen on the vine.
