Skillet Green Tomatoes with Crunchy Remoulade Recipe

Cook Time: 5 minutes

Ingredients

• 1/2 cup finely chopped celery, plus leaves for garnish
• 1 chopped green onion, plus more for garnish
• 1 clove garlic, minced
• 3 tablespoons mayonnaise
• 3 tablespoons plain Icelandic-style yogurt (such as skyr)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1 tablespoon olive oil, plus more for garnish
• 2 green tomatoes, cut into 1/4-inch slices

Directions

1. In a small bowl, combine the chopped celery, green onion, garlic, mayonnaise, skyr, lemon juice, Dijon mustard, hot sauce, salt, and pepper. Stir well to create the remoulade sauce.
2. Heat the olive oil in a large cast-iron skillet over high heat. If necessary, work in batches, adding more oil as you cook the tomatoes.
3. Place the tomato slices into the skillet and cook for about 6 minutes, turning them halfway through until they are lightly browned and crisped up on both sides.
4. Once the tomatoes are done, transfer them to a serving plate and top with a generous drizzle of the prepared remoulade sauce.
5. For the finishing touch, garnish with celery leaves, additional green onion, a sprinkle of freshly ground black pepper, and a little extra olive oil.

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein	Cholesterol	Sodium	Dietary Fiber	Sugars	Vitamin C	Calcium	Iron	Potassium
151	12g	8g	4g	7mg	331mg	1g	6g	18mg	107mg	1mg	312mg

Servings Per Recipe: 4

History and Origins

The dish of fried green tomatoes has a deep-rooted history in Southern American cuisine, originating in the rural kitchens of the Deep South. Green tomatoes, which are simply unripe tomatoes, have long been used in Southern cooking due to their tart flavor and firm texture, which makes them perfect for frying. Traditionally, fried green tomatoes were a means to use tomatoes that hadn't yet ripened, often just before the first frost. The addition of a creamy, tangy remoulade sauce has become a popular modern twist, adding richness and complexity to the dish.

Regional Features

Green tomatoes are a common feature in Southern American cuisine, especially in the Mississippi Delta, Georgia, Alabama, and Louisiana. In these regions, green tomatoes are often featured in various dishes from salads to fried entrees. Skillet fried green tomatoes, like those in this recipe, showcase the rustic cooking style typical of Southern home kitchens, where cast iron skillets reign supreme for their ability to evenly distribute heat and create a perfect sear. The crunchy remoulade sauce in this recipe introduces flavors influenced by Creole and Cajun traditions, particularly from Louisiana.

How It Differs From Similar Dishes

Although fried green tomatoes are a well-known dish in Southern cuisine, this recipe sets itself apart by pairing the crispy tomato slices with a uniquely crunchy remoulade sauce. Unlike traditional remoulade, which is often a smooth blend of mayonnaise and mustard, this version incorporates finely chopped celery and green onions, providing a fresh, crunchy texture that complements the fried tomatoes. The use of Icelandic skyr yogurt in the remoulade also adds a tangy richness, making it stand out from other remoulade variations typically made with mayonnaise alone.

Where It Is Typically Served

Skillet green tomatoes with crunchy remoulade are often served as a side dish or appetizer in Southern restaurants, particularly in the late summer and fall when tomatoes are in season. The dish is also a common feature at seafood restaurants along the Gulf Coast, as the pairing of fried vegetables and tangy sauces complements the rich flavors of fresh seafood. While it can be enjoyed on its own, its frequently served alongside fried fish, shrimp, or even barbecue, making it a versatile choice for a Southern feast.

Fun Facts

• Fried green tomatoes gained widespread recognition in pop culture after the release of the 1991 film Fried Green Tomatoes, which helped elevate the dish to national fame.
• In the South, green tomatoes were traditionally fried with cornmeal, which gave the crust a slightly gritty texture. This recipe, however, uses a skillet method, which allows for a crispier, more even coating.
• Remoulade sauce is incredibly versatile and can vary from region to region. While Louisiana versions tend to be more spicy with the inclusion of hot sauce and horseradish, the version in this recipe incorporates the smoothness of skyr yogurt for a lighter taste.
• The use of green tomatoes is not just a Southern phenomenon. In other parts of the world, such as parts of India and the Mediterranean, unripe tomatoes are also eaten, often in pickles or stews.

FAQ about Skillet Green Tomatoes with Crunchy Remoulade Recipe