The veggie po’ boy is a New Orleans classic turned meatless, swapping fried oysters or shrimp for golden, crispy vegetables piled into a crusty French loaf with tangy remoulade, lettuce, tomato, and pickles. It delivers all the crunch, spice, and satisfying heft of the original, making it a hearty lunch or dinner that even dedicated carnivores will love. This version uses a simple cornmeal batter and a quick remoulade, so it comes together in under an hour.
Ingredients
- 1 cup (240 ml) mayonnaise
- 2 tablespoons (30 ml) Creole mustard or whole-grain mustard
- 1 tablespoon (15 ml) hot sauce (like Tabasco)
- 1 teaspoon (5 ml) Worcestershire sauce (or soy sauce for vegetarian)
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) cayenne pepper (optional)
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (8 g) chopped fresh parsley
- 1 large eggplant (about 1 lb / 450 g), sliced into 1/2-inch (1.25 cm) rounds
- 1 large zucchini (about 8 oz / 225 g), sliced into 1/2-inch (1.25 cm) rounds
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 cup (120 g) cornmeal (fine or medium grind)
- 1 teaspoon (5 g) salt, plus more for sprinkling
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (0.5 g) cayenne pepper (optional)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 (6-inch / 15 cm) French bread rolls or 1 large loaf, split into 4 sections
- 2 cups (80 g) shredded lettuce
- 1 large tomato, sliced
- 1/2 cup (75 g) sliced dill pickles
Instructions
- Make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne (if using), lemon juice, and parsley. Cover and refrigerate until ready to use.
- Prep the vegetables: Lay the eggplant and zucchini slices on a baking sheet lined with paper towels. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with more paper towels.
- Set up the breading station: Place the flour in a shallow dish. Pour the buttermilk into another shallow dish. In a third dish, combine the cornmeal, 1 teaspoon salt, black pepper, garlic powder, oregano, and cayenne (if using).
- Heat the oil: Pour about 1/2 inch (1.25 cm) of oil into a large, heavy skillet (cast iron works great). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a pinch of flour in the oil; it should sizzle immediately but not smoke.
- Coat the vegetables: Working in batches, dredge each slice in flour, shaking off excess. Dip into buttermilk, letting excess drip off. Then coat thoroughly in the cornmeal mixture, pressing gently to adhere. Place on a wire rack while you coat the rest.
- Fry the vegetables: Carefully place a few slices into the hot oil, making sure not to crowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Use tongs to flip. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. Repeat with remaining slices.
- Toast the bread: Slice the rolls lengthwise, leaving one side hinged if you like. Toast the cut sides under a broiler or in a dry skillet until lightly golden.
- Assemble the po’ boys: Spread a generous amount of remoulade on both cut sides of each roll. Layer the fried vegetables on the bottom half, then top with lettuce, tomato slices, and pickles. Close the sandwich and press gently.
- Serve immediately: Cut each sandwich in half if desired, and serve while the vegetables are still crispy.
Tips
- Don’t skip salting the vegetables: This step removes excess water, which helps the coating stay crisp and prevents soggy sandwiches.
- Keep the oil at the right temperature: Use a thermometer to maintain 350°F (175°C). If the oil is too cool, the coating absorbs oil and becomes greasy; if too hot, it burns before the vegetable cooks through.
- Substitute the vegetables: You can use portobello mushroom slices, cauliflower florets, or green tomatoes instead of or in addition to the eggplant and zucchini. Adjust frying time as needed.
- Make it gluten-free: Use a gluten-free all-purpose flour blend and ensure your cornmeal is certified gluten-free. The texture will be slightly different but still crispy.
Serving Suggestions
Serve the po’ boys with hot sauce on the side, along with crispy sweet potato fries, coleslaw, or a simple green salad. For a true New Orleans meal, pair with red beans and rice or a bowl of gumbo. A cold glass of iced tea or lemonade is the perfect drink.
Variations
- Mushroom Po’ Boy: Use thick slices of portobello or oyster mushrooms instead of eggplant and zucchini. Marinate them in a little soy sauce and Worcestershire before breading for extra umami.
- Spicy Remoulade: Add 1-2 teaspoons of prepared horseradish or an extra tablespoon of hot sauce to the remoulade for a kick.
- Blackened Veggie Po’ Boy: Toss the sliced vegetables in a blackening spice blend before breading, then fry as directed. The spices will add a smoky, fiery crust.
- Avocado Po’ Boy: Add sliced avocado to the sandwich for extra creaminess and healthy fats.
Storage and Reheating
Assembled po’ boys are best eaten immediately, as the vegetables will lose their crunch. If you have leftovers, store the fried vegetables separately from the bread and remoulade in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, until crisp and heated through. Reassemble the sandwiches with fresh bread and remoulade. The remoulade can be made up to 3 days ahead and kept refrigerated.
Frequently Asked Questions
Can I bake the vegetables instead of frying? Yes, you can bake them at 425°F (220°C) on a lightly oiled baking sheet for 20-25 minutes, flipping halfway, until golden and crispy. They won’t be quite as crunchy as fried, but they’ll still be delicious and lighter.
What is a traditional po’ boy bread? A classic po’ boy uses a French bread loaf with a crisp crust and soft, airy interior. If you can’t find proper New Orleans French bread, use a good-quality baguette or Italian sub roll. Avoid soft hamburger buns, as they won’t hold up to the filling.
Can I make this vegan? Absolutely. Use vegan mayonnaise and a plant-based Worcestershire sauce (or soy sauce) for the remoulade. For the buttermilk, use unsweetened plant milk (like soy or oat) mixed with 1 tablespoon of lemon juice and let it sit for 5 minutes. The rest of the recipe is already vegan.
Why did my coating fall off? The coating can fall off if the vegetables are too wet or the oil isn’t hot enough. Make sure to pat the vegetables dry after salting, shake off excess flour, and let the oil come back to temperature between batches.
How do I keep the fried vegetables crispy while assembling? Assemble the sandwiches right before serving. If you’re making several, keep the fried vegetables warm on a wire rack in a 200°F (95°C) oven while you fry the rest, but don’t stack them, as that traps steam and softens the crust.
Can I use a different type of mustard? Yes, Dijon or yellow mustard work fine in the remoulade. Creole mustard adds a slightly spicy, tangy flavor that’s traditional, but any good mustard will do.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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