Creole fried green tomatoes hold a significant place in the culinary history of New Orleans, representing a delightful fusion of Creole and Southern influences. The origins of this beloved dish can be traced back to the early 19th century, when the French-speaking Creole population of New Orleans began incorporating their unique flavors into traditional Southern cuisine. The abundance of unripe tomatoes in the region provided the perfect canvas for experimentation, leading to the birth of fried green tomatoes as a local delicacy.
The preparation of creole fried green tomatoes involves slicing firm, unripe tomatoes and coating them in a seasoned cornmeal or flour mixture before frying them to a golden crisp. The result is a harmonious combination of tangy tomato flavors with a satisfying crunch. Over time, this dish gained popularity not only among the Creole community but also among visitors to New Orleans, who eagerly indulged in the city's vibrant culinary scene. Creole fried green tomatoes have since become an iconic appetizer or side dish, often served alongside other Creole classics like gumbo or jambalaya, adding a refreshing and savory element to the rich and spicy flavors of the region. Today, this flavorful creation continues to be celebrated and savored as a testament to the rich cultural heritage of New Orleans.
This recipe for White Remoulade Sauce is reprinted from our Across the Table cookbook written by Anne Leonhard and Harriet Robin.
Creole cuisine borrows heavily from classic French cooking traditions. Remoulade is one of the sauces that was part of the repertoire brought over by the French chefs who arrived in New Orleans after the French Revolution. Over the years, New Orleanians have perfected the many recipes that have become hallmarks of our New Orleans dishes. One of the standout sauces we New Orleanians eat on a regular basis is remoulade sauce. There are two kinds of remoulades, red and white.
My father-in-law made this incredible white remoulade, a more French rendition. His recipe has the classic flavor profile, and is my favorite version. I think of remoulade as the soulmate to our wonderful fried and boiled seafood and in particular the popular New Orleans own Shrimp Remoulade.
–Anne Leonhard, author of Across the Table