📝 About This Recipe
A clever, rustic twist on the classic Southern staple, these fritters transform firm, tart green tomatoes into golden, crispy clouds of savory delight. By shredding the tomatoes and folding them into a seasoned cornmeal batter spiked with sharp cheddar and fresh scallions, we achieve a texture that is crunchy on the outside and tender within. These are the ultimate summer appetizer, capturing the soulful essence of Lowcountry cooking in every bite.
🥗 Ingredients
The Fritter Base
- 1.5 pounds Green Tomatoes (firm, unripened tomatoes, grated and squeezed dry)
- 1/2 cup Yellow Onion (finely grated)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 3 pieces Scallions (thinly sliced)
- 2 cloves Garlic (minced)
Dry Ingredients & Seasoning
- 3/4 cup All-Purpose Flour
- 1/2 cup Stone-Ground Cornmeal (adds essential crunch)
- 1 teaspoon Baking Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1 teaspoon Kosher Salt (plus extra for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
Wet Ingredients & Frying
- 1 Large Egg (beaten)
- 1/4 cup Buttermilk (full fat preferred)
- 2 cups Vegetable Oil (for shallow frying)
Smoky Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Hot Sauce (Louisiana-style)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the tomatoes: Use a box grater to shred the green tomatoes into a large bowl. Toss them with a 1/2 teaspoon of salt and let them sit for 10 minutes to draw out excess moisture.
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2
While the tomatoes sit, whisk together the mayonnaise, Dijon mustard, hot sauce, and lemon juice in a small bowl to create the remoulade. Cover and refrigerate until serving.
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3
Squeeze the tomatoes: Place the shredded tomatoes in a clean kitchen towel or cheesecloth and wring them out forcefully over the sink. You want them as dry as possible to ensure a crispy fritter.
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4
In a large mixing bowl, combine the dried shredded tomatoes, grated onion, shredded cheddar, sliced scallions, and minced garlic. Mix well.
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5
In a separate medium bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, cayenne, salt, and black pepper.
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6
Add the beaten egg and buttermilk to the tomato mixture, stirring until just combined.
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7
Fold the dry flour mixture into the wet ingredients. Stir until a thick, chunky batter forms. Do not overmix, or the fritters will become tough.
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8
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 360°F (182°C). If you don't have a thermometer, a pinch of flour should sizzle immediately upon contact.
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9
Using a large spoon or a cookie scoop, carefully drop mounds of the batter (about 2 tablespoons each) into the hot oil. Do not overcrowd the pan; fry in batches of 4 or 5.
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10
Lightly flatten each mound with the back of a spatula. Fry for 3-4 minutes per side until they are deep golden brown and crispy.
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11
Use a slotted spoon to transfer the fritters to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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12
Immediately sprinkle the hot fritters with a tiny pinch of extra kosher salt while the oil is still wet on the surface.
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13
Repeat with the remaining batter, adjusting the heat as needed to maintain a steady frying temperature.
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14
Serve the fritters hot and fresh with a generous dollop of the smoky remoulade sauce on top or on the side.
💡 Chef's Tips
The secret to a crispy fritter is moisture control; never skip the step of wringing out the grated tomatoes. Maintain your oil temperature between 350°F and 375°F; too low and they'll be greasy, too high and they'll burn before the center cooks. Use stone-ground cornmeal for a superior, rustic texture compared to finely ground corn flour. If your batter feels too loose, add an extra tablespoon of flour; it should be thick enough to hold its shape on a spoon. For a vegetarian variation, ensure your cheddar is made with vegetable rennet, or add corn kernels for extra sweetness.
🍽️ Serving Suggestions
Pair with a crisp, cold pilsner or a dry sparkling rosé to cut through the richness. Serve alongside a fresh arugula salad with a light lemon vinaigrette. These make an incredible side dish for grilled shrimp or blackened catfish. Offer a side of pickled okra or bread-and-butter pickles to complement the tartness of the tomatoes. For a brunch twist, top with a poached egg and a drizzle of hollandaise sauce.