Southern Fried Green Tomato Sliders: Failure-Proof

Ingredients

• 1/2 cup (65g) yellow cornmeal
• 1/2 cup (60g) all-purpose flour
• 1 tsp (5g) baking powder
• 1 tsp (5g) smoked paprika
• 1/2 tsp (3g) garlic powder
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 1/2 cup (120ml) buttermilk
• 1 tbsp (15ml) hot sauce
• 5 large green tomatoes, sliced 1/4 inch thick
• 10 mini brioche buns
• 2 tbsp (30g) unsalted butter, melted
• 10 slices thinly sliced cucumber or pickles
• 10 leaves baby arugula or leaf lettuce
• 1/2 cup (115g) mayonnaise
• 1 tbsp (15ml) Dijon mustard
• 1 tbsp (15ml) capers, minced
• 1 tsp (5g) paprika
• 1 tbsp (15ml) fresh lemon juice

Instructions

1. 1

   Pat each green tomato slice thoroughly with paper towels until the surface is matte to ensure the binder adheres.

2. 2

   Set up a dredging station with four bowls: Bowl 1 contains buttermilk and hot sauce; Bowl 2 contains the cornmeal, flour, baking powder, smoked paprika, garlic powder, salt, and pepper; Bowl 3 contains more buttermilk; Bowl 4 contains a second portion of the cornmeal mixture.

3. 3

   Fill a cast iron skillet with 1 inch of neutral oil and heat to 350°F (175°C). Ensure oil is ready before breading to prevent tomatoes from getting soggy.

4. 4

   Bread the tomato slices using the double-dip method: dip slice in binder, then flour mixture, then binder again, and finally a final coat of flour mixture, pressing firmly with palms.

5. 5

   Fry tomato slices for 3 minutes per side until the exterior is golden brown and shattering.

6. 6

   Transfer fried tomatoes to a wire cooling rack to drain and maintain crispness.

7. 7

   Brush mini brioche buns with melted butter and toast until golden.

8. 8

   Prepare the remoulade by whisking together mayonnaise, Dijon mustard, minced capers, paprika, and lemon juice.

9. 9

   Assemble sliders by layering remoulade, a fried green tomato slice, a slice of cucumber or pickle, and a leaf of arugula on the toasted buns.