Fried Green Tomatoes
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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.
- Their firm, tart texture makes them perfect for frying.
- They taste best fresh from the skillet while still hot and crisp.
- Fried green tomatoes lose their crispness quickly, so they’re best eaten just-cooked.
Where to Try
Recipe
Ingredients
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 over medium heat. Cast iron works best.
- 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.
