These Fried Green Tomato Sliders stack layers of crispy, cornmeal-crusted green tomatoes with tangy remoulade and fresh toppings on soft slider buns. A Southern classic turned handheld bite — perfect for parties, brunch spreads, or a gourmet vegetarian snack.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 20 minsTotal Time 45 minsMakes 8 sliders
For the Fried Green Tomatoes
2 large green tomatoes, sliced into ½-inch thick rounds (about 8 slices)
1 tsp salt
½ cup all-purpose flour
2 large eggs, beaten
½ cup buttermilk (or milk with a dash of vinegar)
¾ cup yellow cornmeal
½ cup panko breadcrumbs
1 tsp smoked paprika
½ tsp smoked paprika
Neutral oil for frying (e.g., vegetable or canola)
For the Remoulade
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp creole or whole grain mustard
1 tsp prepared horseradish
1 clove garlic, minced
1 tsp hot sauce (like Crystal or Tabasco)
1 tsp lemon juice
Salt & pepper to taste
For Assembly
8 slider buns (brioche or potato rolls work great)
½ cup shredded lettuce or arugula
½ small red onion, thinly sliced
Pickles or microgreens (optional)
Extra remoulade for spreading
Prep the Tomatoes
Set Up Breading Station
Bread the Tomatoes
Fry the Tomatoes
4
Heat ½ inch of oil in a skillet over medium heat.
Fry tomato slices 2–3 minutes per side until golden and crisp.
Transfer to a paper towel-lined plate. Season lightly with salt.
Make the Remoulade
Assemble the Sliders
6
Toast slider buns lightly.
Spread remoulade on both sides of the bun.
Layer with lettuce, a fried tomato slice, red onion, and any optional toppings.
Secure with a toothpick or cocktail skewer if needed.
Pairing Suggestions
Tips & Notes
8
Tomato texture matters: Choose firm, underripe green tomatoes — soft ones won’t hold up when fried.
Make it vegan: Use vegan mayo and plant-based milk + egg substitute.
Batch ahead: Fry tomatoes up to 1 day ahead, then crisp in a 375°F oven before serving.
Mini version: Use cocktail-sized brioche buns or slice regular rolls into smaller portions.
Ingredients Makes 8 sliders
For the Fried Green Tomatoes
2 large green tomatoes, sliced into ½-inch thick rounds (about 8 slices)
1 tsp salt
½ cup all-purpose flour
2 large eggs, beaten
½ cup buttermilk (or milk with a dash of vinegar)
¾ cup yellow cornmeal
½ cup panko breadcrumbs
1 tsp smoked paprika
½ tsp smoked paprika
Neutral oil for frying (e.g., vegetable or canola)
For the Remoulade
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp creole or whole grain mustard
1 tsp prepared horseradish
1 clove garlic, minced
1 tsp hot sauce (like Crystal or Tabasco)
1 tsp lemon juice
Salt & pepper to taste
For Assembly
8 slider buns (brioche or potato rolls work great)
½ cup shredded lettuce or arugula
½ small red onion, thinly sliced
Pickles or microgreens (optional)
Extra remoulade for spreading
Directions Prep the Tomatoes
Set Up Breading Station
Bread the Tomatoes
Fry the Tomatoes
4
Heat ½ inch of oil in a skillet over medium heat.
Fry tomato slices 2–3 minutes per side until golden and crisp.
Transfer to a paper towel-lined plate. Season lightly with salt.
Make the Remoulade
Assemble the Sliders
6
Toast slider buns lightly.
Spread remoulade on both sides of the bun.
Layer with lettuce, a fried tomato slice, red onion, and any optional toppings.
Secure with a toothpick or cocktail skewer if needed.
Pairing Suggestions
Tips & Notes
8
Tomato texture matters: Choose firm, underripe green tomatoes — soft ones won’t hold up when fried.
Make it vegan: Use vegan mayo and plant-based milk + egg substitute.
Batch ahead: Fry tomatoes up to 1 day ahead, then crisp in a 375°F oven before serving.
Mini version: Use cocktail-sized brioche buns or slice regular rolls into smaller portions.
Fried Green Tomato Sliders with Remoulade
