Grits Fried Green Tomatoes are tart and crispy appetizer that is complimented by a flavorful Remoulade Sauce.
My first encounter with Fried Green Tomatoes was when I was a child. My adopted Father use to make this recipe whenever there were green tomatoes available. Every summer he would grow a garden that included only greens. All types of greens. My mother managed to get in a few tomato plants in and I am assuming that is where our green tomato supply came from. I have never seen them in a grocery store to purchase. The version I grew up on didn’t have any remoulade sauce with it. I had to eat them dry, but they were still very tasty.
It was at least 20 years later before I attempted to make the recipe myself. I made it in the original style with corn meal and remoulade sauce and loved it. Then one day recently I came across some green tomatoes from a friend’s garden. I was determined to make the recipe for my household. Unfortunately, I found that I didn’t have any cornmeal in my pantry. Then I remembered that I had some grits in the pantry, and I decided to substitute cornmeal for grits.
What are Grits?
Grits are ground corn. The varieties of corn used to make grits are usually the less sweet than table corn we eat off the cob. Grits are ground more coarsely than cornmeal and are usually made from grounding Harmony Corn. Harmony corn is corn that is processed by soaking it in alkali solution. This process softens the outer hull of the corn kernel so that it can be removed and removes the germ inside. The final product allows it to be easier to grind and cook. My father also cooked with harmony corn. I love it in soups.
Some History of Fried Green Tomatoes
Fried Green Tomatoes has been around for a very long time. My father said he grew up with this dish in Gallatin, Tennessee since he was a child, and he was born in 1913. Gallatin is in the upper south of United States, so this recipe does have a southern history. When I did some research on the history of Fried Green Tomatoes, I found many different versions quoted by historians.
Historians state, the first known recipes in print for Fried Green Tomatoes was published in a Jewish Cookbook in early 1900’s. Others claim it originated in the Midwest and Northeastern United States. I am sure there are many different ethnic versions of this dish. I do know that cornmeal originally came from South America and was introduced to black slaves from the Indigenous Aboriginals People of the Southern United States. Black slaves created many good recipes with cornmeal, hence the most famous southern recipe, Cornbread. Black slaves were not given the best food products to eat by their masters. They were given scrap types of food. Stomach intestines, unripe produce, pig’s feet etc. Unripe green tomatoes could have been one of those food items.
What is Remoulade Sauce and Where does it originate from?
Remoulade sauce originated in France. It is a mayonnaise sauce that has herbs, horseradish or capers and some other ingredients. Remoulade Sauce was brought into the United States through the French influence in Louisiana and other southern States. New Orleans, Louisiana is famous for Creole cooking which Is influenced by African, French, and Native Aboriginal cultures.
Fried Green Tomatoes with Remoulade sauce is Southern cooking to me. Most people never even heard about Fried Green Tomatoes until the movie came out in 1991. The book that it is based on “Green Fried Tomatoes at the Whistle Stop Café " by Fannie Flagg. Was published in 1987. The storyline is during the early 1920’s in Alabama. Alabama is classified as a Southern state as well. So, it seems Fried Green Tomatoes with Remoulade Sauce is a Southern Classic Recipe that you and your friends and family will truly enjoy.
Gather the ingredients you will need to prepare your green tomatoes. This will ensure you don't miss out on any flavors or textures that enables the main ingredient in this recipe to shine.
It is a good idea to set up your ingredients in order that will coat the green tomatoes, Set up 3 containers that will be big enough to fit the slices of green tomatoes that you will be using in this recipe. The order should be:
Container 1 - Flour
Container 2 - Egg wash and cream or buttermilk
Container 3 - Grits and Panko crumbs and seasonings
Dip one green tomato into the flour, then the egg wash and then the seasoned grits.
After you coat each green tomato, place them on a rack. If you place them on a plate or board you may lose some of the breading.
Place 4 to 5 tablespoons of oil in your frying pan. You want enough oil that will reach at least halfway up the sides of the tomato slice. That way the sides of the tomato are also fried. Heat up the oil. Once the oil is heated up place green tomatoes into pan and cook for about 2 to 3 minutes. Flip tomatoes over and cook for the same amount of time. Place cooked green tomatoes onto paper towel to absorb any excess grease.
Gather all the ingredients to make the Remoulade Sauce. This sauce is very easy to make. The ingredients are pantry and refrigerated food products that we usually have stocked in our homes.
Measure ingredients and place in a small bowl.
As I stated, this sauce is so easy to make. All you have to do is mix all ingredients together. Ensure everything is mixed together well and voila it is ready. Serve on the side as a dipping sauce for many dishes. It really compliments Fried Green Tomatoes. It can also be served as a sauce for many fried seafoods such as shrimp, crab, and other fried dishes such as Fried Pickles, French Frys or even as a spread for sandwiches.
Serve the Remoulade Sauce with the Grits Fried Green Tomatoes and enjoy.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thank you for visiting Meat and More Recipes. It gives me great joy to share my version of recipes with you and your family and friends. Feel free to adjust or add any ingredients you like to make it more enjoyable for your tastes.