Fried Green Tomatoes

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Photography Credit: Elise Bauer

Ever since that wonderful movie with Jessica Tandy I’ve wondered about fried green tomatoes. People really eat green tomatoes?

I recall being served fried tomatoes for breakfast once, but they weren’t green.

Green Tomatoes

Curious as usual, we found some big green tomatoes at the farmer’s market last weekend and just had to try them.

The verdict at this house? Yum! What a great way to make use of end-of-the-season tomatoes.

Fried Green Tomatoes Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.

Ingredients

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix.

fried-green-tomatoes-method-1 fried-green-tomatoes-method-2

In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

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Links:

Homemade remoulade sauce - recipe here on Simply Recipes

Fried Green Tomatoes with Buttermilk-Lime Dressing - from Ezra Pound Cake

Fried Green Tomatoes - from The Kitchn

Fried Green Tomatoes

Showing 4 of 68 Comments

  • Casey

    From childhood I was curious about this and I’ve finally tried it out. Absolutely delightful. I immediately recommended to my best friend. I’ll certainly be having this again soon.

  • Jeannie

    I brush on mustard before dipping in milk. It gives them an awesome kick! Worth trying!

  • Deborah

    Real close to my recipe! Just before you remove them from the skillet sprinkle a little fresh grated parmesan on them. Serve with a bottle of Texas Pete and Buttermilk Ranch Dressing! The heat from the Pete and the cool from the ranch is incredible!

  • CountryBoy

    We ate these growing up at grandma’s house in central Illinois. She learned to cook as a “housegirl” for folks in Missouri during the Depression era after losing her mother at a young age. Dredged in flour, fried in bacon grease. But her twist – served with homemade grape jelly “to cut the tart.” Today I’m in my 40s and still eating them with jelly – but fried in canola oil. Delicious! Although I do plan on eating them with the ranch dressing next time I make them. Sounds good!

  • Dee

    Who cares about ‘authentic’? The question is ‘are they good?’. If the answer is ‘yes’, you’ve made them right.

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