Fried Green Tomatoes With Sriracha Mayonnaise for Dip

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/9/21
Fried green tomatoes with sriracha mayonnaise on a plate

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
451 Calories
35g Fat
29g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 451
% Daily Value*
Total Fat 35g 45%
Saturated Fat 4g 19%
Cholesterol 38mg 13%
Sodium 396mg 17%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 6g
Vitamin C 30mg 148%
Calcium 51mg 4%
Iron 2mg 12%
Potassium 348mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

Fried Green Tomatoes:

  • 1 cup all-purpose flour, divided

  • 1 large egg

  • 1/2 cup milk

  • 1/3 cup cornmeal

  • 1 teaspoon kosher salt, more as needed

  • 1/2 teaspoon freshly ground black pepper

  • 6 medium green tomatoes

  • Vegetable oil, for frying

Sriracha Mayonnaise:

  • 1/3 cup mayonnaise

  • 1 tablespoon Sriracha, or to taste

  • 1 teaspoon sambal oelek, or chili garlic sauce, optional

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, cornmeal, salt, and 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 it 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 mayonnaise, Sriracha sauce, 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.