Does every part of the country enjoy Fried Green Tomatoes like southerners do? Down here they come on BLT sandwiches, under poached eggs and also deliciously just on their own. Their batter of cornmeal/flour preceded by their bath in buttermilk makes them crispy on the outside, and tangy and soft on the inside. You just can’t beat a fried green tomato fixed this way….or at least that’s what I thought!
Enter this lighter version of the recipe that is browned in a pan without any batter coating its exterior. What? Is this possible? Yep. It’s simply browned in teaspoons of Canola oil and seasoned with salt and pepper. The little twist comes from the creamy Remoulade that is served with it. Oh my goodness! What a delicious combination the sauce and green tomato make! It was enough for me that I didn’t even miss the crispy batter, and I bet you won’t either! Neither did I miss the extra fat and calories! Here’s how to make them:
Pan-Fried Green Tomatoes with Cayenne Remoulade
2 Tbl. light mayo
2 Tbl. Plain fat-free Greek yogurt
1/2 tsp Dijon Mustard
1/2 tsp Creole seasoning (I used a dash of Cayenne pepper)
4 medium green tomatoes, cut into 1/2 -inch slices
1/4 tsp salt
1/4 tsp pepper
4 tsp Canola oil
- To make remoulade, stir together mayo, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
- Sprinkle tomatoes with salt and pepper.
- Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with remoulade.
I served them with grilled chicken and brown rice and it was a wonderful summer meal! If you love green tomatoes, but still want to eat healthy, I urge you to give this recipe a try and see if you’re not converted!