These Southern-style Fried Green Tomato Sliders are the perfect bite-sized treat for BBQs, tailgates, or casual get-togethers. Crispy, tangy green tomatoes are stacked on soft mini buns with smoky bacon and zesty remoulade sauce for a flavor-packed slider that screams Southern comfort.

🍅 Ingredients

For the Fried Green Tomatoes:

• 2 large green tomatoes, sliced into 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 cup cornmeal
• 1/2 cup breadcrumbs (preferably panko)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying

For the Remoulade Sauce:

• 1/2 cup mayo
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp pickle relish
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Juice of half a lemon

For the Sliders:

• 8–10 mini slider buns (brioche or Hawaiian rolls work great)
• 8–10 slices of crispy bacon, cut in half
• Lettuce or arugula (optional)

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🔪 Instructions

1. Make the Remoulade Sauce

In a small bowl, mix together mayo, Dijon mustard, hot sauce, relish, paprika, garlic powder, and lemon juice. Stir well and refrigerate until ready to use.

2. Prep the Tomatoes

Slice green tomatoes into even 1/4-inch rounds. Pat dry with paper towels.

3. Set Up a Breading Station

• Bowl 1: Flour with salt and pepper
• Bowl 2: Beaten eggs mixed with buttermilk
• Bowl 3: Cornmeal + breadcrumbs

Dip each tomato slice in flour, then egg mixture, then coat in cornmeal/breadcrumbs.

4. Fry the Tomatoes

Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry tomato slices in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.

5. Assemble the Sliders

Slice buns and lightly toast if desired. Spread remoulade sauce on each bun, layer with fried green tomato, bacon, and lettuce or arugula. Top with bun lid and secure with a toothpick if needed.

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🔥 Tips for Success

• Make the remoulade a day ahead for deeper flavor.
• Add a slice of sharp cheddar if you want a melty bonus layer.
• For vegetarian sliders, skip the bacon or sub with smoky tempeh.