There is only one thing that makes the first fall frost tolerable in my book and that is green tomatoes. In the fall I keep an eye on the weather. I hope for an extended season so we can get a few more red tomatoes from our garden. The tomatoes that we were getting in late September weren’t as delicious as the summer ones (I’m guessing that they don’t like the cool nights), but they were still garden-fresh tomatoes and I was happy to have them.
With a frost forecasted, my husband and I picked all of the green tomatoes. I have heard that some people don’t wait until the frost to pick green tomatoes. They pick them mid-season when they have too many tomatoes crowding each other. So far, we haven’t had that problem. We picked a bagful of small green pear tomatoes. I still haven’t decided what to do with them, though I’ve been eying green tomato relish recipes. We also snagged a few that were the perfect size for frying.
There are few foods that say “Southern” as much as fried green tomatoes. Turns out there’s a bit of a debate as to where fried green tomatoes originated. Food historian, Robert F. Moss, asserts that they were originally a Northern dish. Combing through cookbooks and newspaper articles, the first mention that he could find was in an 1873 Dayton, Ohio Presbyterian Cookbook. He also found recipes in several early 20th century Jewish cookbooks.
Mosses blames the 1992 movie “Fried Green Tomatoes” for the misplaced notion that this dish is Southern in origin. A quick trip around the blogosphere and you’ll see that everyone claims them, lots of people vehemently so. I enjoyed reading all of the accounts of people remembering their grandparents’ stories of eating fried green tomatoes. People traced their families fried green tomato lineage. I love when people get all up in arms over food origins.
I don’t remember the first time that I had them but I do remember the first time I really appreciated them. It was several years ago in New Orleans at Liuzza’s. As with many things, they do fried green tomatoes differently in New Orleans. The green tomatoes are lightly dusted with cornmeal, fried and topped with a tangy shrimp roumalade. Delicious. My husband does an excellent version and was kind enough to share his recipe.
Fried Green Tomatoes with Shrimp Remoulade
Use the largest, firmest green tomatoes you can find.
1 cup buttermilk
A few dashes of hot sauce
Vegetable oil, enough to add about an inch in the bottom of your frying pan (we use coconut oil)
12 slices of green tomato, approximately 1/2-inch thick (3-4 tomatoes should do it)
1 cup cornstarch
1 cup cornmeal, lightly seasoned with Tony Chachere’s Creole Seasoning (or salt, black pepper and a dash of cayenne)
One pound small to medium shrimp, cooked, peeled and chilled (see below)
1 cup chilled remoulade sauce (see below)
- In a medium bowl, whisk together buttermilk, egg and hot sauce.
- Heat oil in a large frying pan over moderate heat.
- Lightly salt and peeper each tomato slice.
- Dip each tomato slice first in cornstarch, then in the egg mixture, then coat with cornmeal. Be sure to coat both sides with all three dips. Place tomato slices in the pan with heated oil in a single layer. Do not crowd. Cook over moderate heat until golden brown on bottom. Turn and brown on other side. (Total cooking time is 3 to 4 minutes.) Exterior should be golden brown.
- Place cooked tomatoes on a plate lined with paper towels.
- Toss cooked shrimp with the remoulade.
- On individual serving plates, place a handful of mixed green. Top with two slices of fried tomato and top with shrimp remoulade.
Makes 6 servings (as appetizer)
2 cups chopped celery
1 garlic clove
1/4 cup chopped scallions
2 tablespoons fresh parsley
2 tablespoons mustard
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1 tablespoon horseradish, grated
1/2 cup ketchup
Tony Chachere’s Creole Seasonings to taste (or salt, black pepper and a dash of cayenne)
Place all ingredients in food processor and pulse until mixed. Cover and refrigerate until chilled.
4 tablespoons Old Bay seasoning
1 lemon, quartered
36 small-medium shrimp (about 1 pound)
- Fill a pot with 4 quarts of water, add Old Bay seasoning and lemon quarters. Bring to a boil; add shrimp and cook 1 to 2 minutes. Drain and let cool. Once cool enough to handle, peel and devein. Refrigerate for at least 30 minutes.