My daughter, Emma is almost 9. She LOVES to help me in the kitchen and she also enjoys trying new foods which I cook as a private chef. When I showed her this… (courtesy of The Root! The tomato, not the picture!) she was a bit confused. Her first reaction was to laugh, because it IS a really funny tomato. We decided it was two tomatoes that fell in love and all the little tomatoes around it were the babies. She then begin to question what on earth were we going to do with GREEN tomatoes? I casually explained to her that she wasn’t a true southern girl until she had eaten them fried…yep, fried green tomatoes…my mouth just waters at the sound of it! She then helped me slice them up and watched as I prepared them along with some sauteed shrimp with garlic and remoulade and also some cajun seasoned grilled chicken. As I am writing this I am confused as to why it has taken me 8 years to introduce my southern belle of a daughter to such a edible tradition…the only thing I can think of though is that up until recently her mouth was glued shut and it was close to impossible to put anything remotely healthy or different from spaghetti o’s in it!
And because shrimp with remoulade sauce goes with fried green tomatoes, just like peas go with carrots…although I can’t say that I have ever actually eaten or cooked peas and carrots before…but anyway, you get the point!
Although there is a bit of a mess factor when it comes to preparing the tomatoes, they are pretty easy and so amazingly delicious that any mess is long forgotten after that first bite! Emma tenatively lifted her fork dipped hers in ranch dressing and then she popped it in her mouth. Her first description was that it sure didn’t taste like a tomato and that she loved how it had just a little bit of a tangy taste to it. She devoured at least 5 big slices!
The recipe is so easy…
- Fried Green Tomatoes
- 5-6 green tomatoes, the greener the better for frying
- 2 cups of flour
- 4 large eggs
- 1/4 cup milk or buttermilk if you have any
- 2 cups of cornmeal
- Cajun seasoning
- Oil for frying
On one plate put 1 cup of flour. In a bowl, whisk the eggs and milk together. On another plate mix the other cup of flour the cornmeal and a good dose of Cajun seasoning. Heat the oil. Dust a slice of green tomato with flour, then dip in the egg mixture and finally coat very well with the cornmeal mix. Carefully place in the hot oil and fry until golden, about 2 minutes per side. I drain mine on a wire rack over a baking sheet, if you lay them on paper towels, they sometimes tend to get soggy, just so you know! Serve with shrimp or chicken or both! Top with the remoulade sauce!
- Remoulade Sauce (Courtesy Emeril Lagasse)
- Juice from 2-3 large lemons
- 1/2 cup of chopped green onion
- 1/4 cup chopped celery
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole mustard
- 3 tablespoons ketchup
- 3 tablespoons yellow mustard
- 3/4 cup of olive oil
- 3 tablespoons of chopped parsley
- salt and pepper
Mix all the ingredients together well and then use an emulsion blender or food processor from a private chef, and add oil and process until smooth. Toss together with the shrimp and serve alongside.