Fried Green Tomatoes With Sriracha Mayonnaise for Dip

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/28/19
Fried green tomatoes with sriracha mayonnaise on a plate

The Spruce / Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 6 servings

These fried green tomatoes are deep-fried to golden brown perfection then served with a spicy Sriracha mayonnaise for dipping. The tomatoes are also delicious with a ranch-style dressing or dip, Creole mayonnaise, or remoulade sauce. 

The cornmeal-and-flour batter makes a crispy coating on these wonderful green tomato slices, which serve as a great appetizer or side dish. 

Ingredients

  • Fried Green Tomatoes:
  • 1 cup all-purpose flour (divided)
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup cornmeal
  • 1 teaspoon salt (plus more for sprinkling)
  • 1/2 teaspoon ground black pepper
  • 6 medium green tomatoes
  • Vegetable oil (for frying)
  • Sriracha Mayonnaise:
  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha (or to taste)
  • Optional: 1 teaspoon Asian sambal (or a chili garlic sauce)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 200 F and place a rack in a baking pan if you will be serving the tomatoes all at once.

  3. Put 1/3 cup of flour into a shallow bowl.

  4. In another bowl, beat the egg with the milk until smooth.

  5. Put the remaining 2/3 cup of flour, 1/3 cup of cornmeal, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper into another shallow bowl. Mix to blend thoroughly.

  6. Pour about 1/2 inch of oil in a large cast iron skillet. Place over medium heat. If possible, attach a deep-fry thermometer to the pan. Heat the oil to about 370 F.

  7. Meanwhile, working with a few tomatoes at a time, cut stem and blossom ends of the tomato off and discard. Cut the tomatoes into 1/2-inch slices. 

  8. Coat a tomato slice with the plain flour and then dip into the egg mixture. Coat with the flour-cornmeal mixture and then place on a rack while you repeat with the remaining slices. 

  9. When the oil is up to temperature, carefully put several tomato slices in the hot oil. Don't crowd the tomatoes.

  10. Cook until golden brown on both sides, about 4 to 5 minutes total time.

  11. With a spatula, transfer the tomatoes to paper towels to dry, sprinkle with salt.

  12. To keep them warm, place them on the rack in the baking pan and place the pan in the preheated oven while you fry the remaining tomatoes.

  13. For the Sriracha mayonnaise, combine in a bowl the Sriracha sauce, mayonnaise, and chili garlic paste, if using.

  14. Blend well and serve with the fried green tomatoes.

Tip

  • If you don't have a thermometer to measure the temperature of the oil, drop a 1-inch piece of bread in the oil. It should take about 50 to 60 seconds to brown. 

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