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Fried Green Tomato Po’ Boys

Fried Green Tomato Po’ Boys with Roasted Sweet Potatoes

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Recipe Details


Celebrate Mardi Gras and a great New Orleans culinary tradition with this hearty po’ boy sandwich. Underripe green tomatoes are dredged in buttermilk and cornmeal, then fried and stuffed into classic French bread rolls. And we love the drizzle of remoulade—a creamy mayo-based French condiment. You could stop there, but why would you when you can pair this with a side of roasted sweet potatoes. Party on!


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • scallions
  • romaine heart
    romaine heart
  • green tomato
    10 ounces
    green tomato
  • sweet potatoes
    12 ounces
    sweet potatoes
  • flour
    1/4 cup
  • buttermilk [deactivated]
    1/4 cup
    buttermilk [deactivated]
  • self-rising cornmeal mix
    1/4 cup
    self-rising cornmeal mix
  • Creole mustard
    1 teaspoon
    Creole mustard
  • horseradish
    1/2 teaspoon
  • avocado

What You’ll Need

  • baking sheet
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425[degrees]F. Rinse all produce. Trim and discard scallion roots and thinly slice. Thinly slice romaine heart crosswise, discarding root. Cut tomatoes into ½-inch slices. Halve sweet potatoes lengthwise, then cut crosswise into ¼-inch slices. Halve rolls partway through, keeping intact.
  2. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On a baking sheet, toss sweet potatoes with 2 tablespoons canola oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, about 20 minutes.
  3. Prepare Dredging Station

    Prepare Dredging Station

    While sweet potatoes roast, combine ½ of flour, 1 teaspoon kosher salt, and pepper on a plate. In a shallow bowl, whisk together buttermilk and 1 egg. On a separate plate, combine cornmeal mix, remaining flour, and ½ teaspoon kosher salt. Wrap rolls together in foil and place in oven to warm until ready to use.
  4. Dredge and Fry Tomatoes

    Dredge and Fry Tomatoes

    While rolls warm, heat ¼ cup canola oil in a large pan over medium-high heat. Dredge tomatoes in flour, shaking off excess. Dip in egg mixture, allowing excess to drip off. Dredge in cornmeal mixture, shaking off excess. When oil is shimmering, add tomatoes and fry, working in batches if necessary, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
  5. Make Remoulade and Avocado Mash

    Make Remoulade and Avocado Mash

    In a small bowl, whisk together mayonnaise, mustard, horseradish, and scallions. Taste and add salt and pepper as needed. Set aside. Halve avocado, discarding pit. Using a spoon, carefully scoop out flesh into a small bowl, discarding skin. Using a fork, mash until mostly smooth. Season with ⅛ teaspoon kosher salt.
  6. Plate Po' Boys

    Plate Po' Boys

    Spread avocado mash inside warmed rolls. Fill with romaine heart and fried green tomatoes. Drizzle over remoulade. Enjoy po' boys with roasted sweet potatoes alongside, picturing yourself in the French Quarter.

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