Southern Fried Green Tomatoes
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Fried Green Tomatoes are a delicacy here in the south.
If there is one thing we love in early spring and summer in the South, it’s our green tomatoes. I honesty think we may enjoy them almost as much as our ripe tomatoes.
Almost.
It’s really no wonder we like them so much though. If you’ve ever tasted a fried green tomato then you know exactly what I’m talking about.
Crispy, tart, and just delicious.
To tell you the truth, I stalk my Brandywine tomato plants and grab the green ones just when they are the perfect size for fried green tomatoes.
It’s no wonder my husband asked me the other day why we weren’t getting many ripe tomatoes for sandwiches. {ahem}
Anyway, fried green tomatoes make the perfect appetizer, topping to a salad, base to a delicious chicken salad, or serve them as a side dish with your other vegetables.
I have to tell you a funny little story about me and my fried green tomatoes. We’re in the process of moving my Mother into an in-law suite/ apartment at our house. As the movers were finishing up their last load into the house, I told them when they finished up I had a little snack for them. I ran out to the garden and picked as many green tomatoes as I could, fried up a huge batch of tomatoes and made a quick pesto to go along with them.
One of the movers had just recently moved to Georgia from the Chicago area and had never tasted fried green tomatoes. The others were life-long Southern boys and had eaten their fair share of them in their lives. As they gobbled up their third servings, the new to the South gentleman asked me, “may I please have the recipe? I never knew a tomato could taste so good.”
I packed up the remainder, refilled their glasses of sweet tea and smiled as they drove away.
I may not know how to pack moving boxes very well, but I can absolutely fry tomatoes.
Here’s how I make my Fried Green Tomatoes.
Southern Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 cup cornmeal
- 1 cup flour
- 2-3 tablespoons bacon drippings
- oil , for frying
- salt and pepper, to taste
Instructions
- Slice tomatoes into 1/2 inch thick slices.
- Whisk together buttermilk and eggs in a dish.
- Mix together cornmeal and flour in another dish.
- Pour oil to 1/4" deep in skillet over medium heat.
- Add bacon grease.
- Place a few tomato slices at a time into buttermilk mixture.
- Then place each slice into cornmeal mixture.
- Make sure that both sides of the tomato are well coated with the cornmeal mixture.
- Using a fork or tongs, place tomatoes into skillet and cook until lightly browned on one side. Flip to fry the other side until lightly browned.
- Remove to platter lined with paper towels or brown paper sack to drain.
- Sprinkle with salt and pepper while hot.
- Allow to cool for a minute or so and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this family recipe as much as we do. Have you ever tried fried green tomatoes? I’d love to hear about it.
Enjoy!
Robyn
LOVE LOVE LOVE Fried Green Tomatoes…I am from Iowa but we grew up eating these amazing beauties!! Can’t wait to get my hands on some green tomatoes…I’m going to try your recipe with the buttermilk…normally we would just dip them into the egg and some seasoned flour and fry them up, however, I did start frying them in bacon grease a couple of years ago 🙂
I am a Southern girl, and there are few things in life that define southern cooking like these fried green tomatoes. My tomato plants didn’t do well this year, but I found a vendor at our local farmer’s market who regularly has green tomatoes, and my daughter (who chose to go to college in the north, bless her heart!) and I have eaten many batches of them this summer. We like them on biscuits for lunch – with sweet tea to drink, of course! I’ll never get my fill!
I made fried green tomatoes last night! My Goliaths haven’t done too well this summer (I keep after my children to water, but…), luckily, we have a great farmers market right up the street. I whisked together a cucumber salad for my cuke loving hubby and had the bright idea to add in the ends of the green tomatoes, chopped up. Turned out delicious! I put the cucumbers & tomatoes in a large bowl, sprinkled suger, salt, and pepper, and then added buttermilk ranch dressing and stirred it all together. Can’t wait to eat the rest for lunch, and I plan to try your Basil Cream Sauce Fettucine for dinner tonight!