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Fried Green Tomato Sliders with Remoulade

Yields8 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

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.

Fried Green Tomato Sliders with Remoulade

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
Prep the Tomatoes
1

  • Lightly salt tomato slices and let sit on paper towels for 10–15 minutes to draw out moisture. Pat dry.

Set Up Breading Station
2

  • Bowl 1: Flour

  • Bowl 2: Egg + buttermilk

  • Bowl 3: Cornmeal, panko, paprika, garlic powder

Bread the Tomatoes
3

  • Dredge each slice in flour, then dip into the egg mixture, then coat well in the cornmeal-panko mix.

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
5

  • Stir all remoulade ingredients together in a small bowl. Chill until ready to use.

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
7

  • Drinks:

    • Sparkling Rosé or Champagne (balances the fried richness)

    • Iced Sweet Tea or Arnold Palmer

    • Spicy Bloody Mary

  • Other Canapés to Pair With:

    • Mini Shrimp & Grits Bites

    • Deviled Eggs with Pickled Okra

    • Mini Cornbread Muffins with Hot Honey Butter

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.

Nutrition Facts

8 servings

Serving size