Green Cherry Tomatoes with Remoulade, Southern Fried Style

Fried cherry tomatoes offer a tangy twist on traditional tomatoes. When paired with a zesty, spicy remoulade with Southern-inspired flavors, they create a dish that’s both refreshing and packed with flavor. Perfect as an appetizer, side dish, or a unique snack, this recipe showcases the versatility of green cherry tomatoes and elevates them with a bold, spicy kick.

Where to Find Green Cherry Tomatoes

Because green cherry tomatoes are a specialty item, they’re most easily found at farmer’s markets or Community Supported Agriculture (CSA) markets. While supermarkets veer towards the classic red, there’s nothing wrong with a green tomato. The flavor is zestier and slightly tangy.

Green Cherry Tomatoes with Remoulade, Southern Fried Style Recipe

Fried Green Cherry Tomatoes with Remoulade Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp water
• 1 cup yellow cornmeal
• sea salt and ground black pepper to taste
• 2 lb green cherry tomatoes
• 1 cup canola oil for frying, or as needed

For the Remoulade:

• 1 cup mayonnaise
• 1 tbsp Louisiana style hot sauce
• 1 tbsp chopped parsley
• 1 tsp Creole mustard or use spicy brown mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp pickle juice
• 1 jalapeno pepper minced
• 1 small shallot minced
• 2 cloves garlic minced
• Juice from half a lemon
• 1 tsp Creole seasoning blend
• Salt and pepper to taste

Fried Green Cherry Tomatoes with Remoulade Instructions

1. Whisk together all of the remoulade ingredients in a small bowl. Alternatively, you can process them together in a blender or food processor to achieve a smoother remoulade sauce.
   
2. Refrigerate for at least 1 hour to let the flavors mingle before serving.
3. Line a baking sheet with waxed paper to begin preparing the tomatoes.
   
4. Place flour into a shallow bowl. Whisk eggs and water together in a second shallow bowl. Whisk cornmeal, salt, and pepper together in a third shallow bowl.
   
5. Dip tomatoes into flour, then dip into egg mixture. Press tomatoes into cornmeal mixture, then shake off excess and place onto the prepared baking sheet. Repeat with remaining tomatoes, arranging them in a single layer on the baking sheet.
   
6. Heat 1/4 inch canola oil in a large skillet over medium heat until shimmering. Working in batches, fry tomatoes in hot oil until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Season with salt.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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