Fried Green Tomatoes
© TrueCreatives via Canva.com
Quick Bite
A classic Southern dish made from unripe (green) tomatoes that are sliced, coated in a seasoned cornmeal or flour mixture, and fried until crispy and golden brown.
History
Early recipes for fried green tomatoes showed up in late 19th and early 20th-century cookbooks from places like the Midwest and Northeast, especially in Jewish and home economics cookbooks. It was likely a practical way to use up unripe tomatoes before the first frost.
They later became associated with the South and their popularity increased when the 1991 movie Fried Green Tomatoes (based on Fannie Flagg’s novel Fried Green Tomatoes at the Whistle Stop Café) made them synonymous with Southern hospitality and comfort food.
Fun Facts
They’re not a special variety of tomato. “Green tomatoes” are just unripe red tomatoes — firm, tart, and less juicy, which makes them perfect for frying.
They taste best fresh from the skillet. Fried green tomatoes lose their crispness quickly — which is why they’re best eaten hot and just-cooked..
Where to Try
Irondale Cafe - Irondale, Alabama
Top Hat Barbecue - Hayden, Alabama
Fried Green Tomato’s - Hoover, Alabama
Recipe
Ingredients
3 – 4 firm green tomatoes
1 cup buttermilk
1 large egg
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika (optional)
Vegetable oil for frying
Preparation & Cooking Instructions
Cut tomatoes into ¼-inch thick slices. Sprinkle lightly with salt and let sit for about 10 minutes to draw out moisture, then pat dry with paper towels.
In one bowl, combine flour, salt, pepper, and paprika. In a second bowl, whisk together buttermilk and egg. In a third bowl, place the cornmeal.
Dip each tomato slice first in the flour, then in the buttermilk mixture, and finally coat with cornmeal.
Heat about ½ inch of vegetable oil in a skillet (cast iron works best) over medium heat. Fry each slice for about 2–3 minutes per side or until crisp and golden brown.
Remove and place on a paper towel–lined plate. Serve immediately. A side of homemade ranch is perfect for dipping!
