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. Pat each green tomato slice thoroughly with paper towels until the surface is matte to ensure the binder adheres.
  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. 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. 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. Fry tomato slices for 3 minutes per side until the exterior is golden brown and shattering.
  6. Transfer fried tomatoes to a wire cooling rack to drain and maintain crispness.
  7. Brush mini brioche buns with melted butter and toast until golden.
  8. Prepare the remoulade by whisking together mayonnaise, Dijon mustard, minced capers, paprika, and lemon juice.
  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.