How To Make Fried Green Tomatoes
Back to beloved southern foods! This is the prime time of year for fried green tomatoes. All of our grocery stores sell green ones alongside the red for this very purpose (green tomatoes are like rocks so I can’t imagine them being used for anything else). Another weird cultural thing, but I imagine it stemmed from the whole “dang yankees trying to starve us” issue back in the days of old.
Did you know why turnip greens and field peas (black eyed peas) are so revered in the south? During the civil war, yankee troops confiscated anything that could possibly be used to feed their men as they traveled through the south. However, greens and field peas were considered only fit for animal fodder, so they were left. Being the food lovers that we are, those foods became something of delicacies for us and are absolutely required at every family table on New Years Day in order to bring luck and wealth in the new year.
Dumplings and biscuits came into play because even with money low, most families had flour. Flour was purchased in twenty five pound sacks, five times the normal sized bag we all get today. Therefore, it was usually about the only thing available to make a meal stretch. You can take a scrawny chicken, shred it and cook in broth with a big batch of dumplings and easily stretch the meal to feed even a large family. Biscuits are quick and easy to make and also very filling. Each of these meals would require little or no meat and leave the family full until the next mealtime.
Alright, enough of my cultural foods lesson, lets get on to tomatoes :).
What you’ll need: A little flour (self rising or plain, doesn’t matter), corn meal, season all, and green tomatoes.Also oil for frying and a little milk for dredging.
Slice your tomatoes kind of thick. (My mouth is starting to water..)
Then take a picture of them with your fancy new tomato slicing knife that your mama got you for Christymas. (I meant to put the Y in there – if you ask I will explain:).
I used about a cup and a half of corn meal. This isn’t one of those things that has to be precise but I’m estimating for those of you who really want measurements.
Add a little flour to it. This will act as sort of a “glue” to help hold it all together. I used a really large spoon although it looks normal sized in the pick. This was about four tablespoons of flour.
Add enough season all to color your mixture.I used about two tablespoons. I know it seems like a lot but ….well just do it. If you don’t have season all you can season your meal by adding salt and pepper.
Dip both sides of each slice into milk.
Then dip into your meal mixture. Press down and coat both sides well.
So it looks something like this 🙂
I used regular vegetable oil. You want it to come up about half way or so on the slices. Make sure you heat your oil well before you add the tomatoes. The key to having things that aren’t “greasy” is to heat the oil really well. That way, when you drop your food into it, the food is seared right off and then cooks from there. If your oil isn’t hot enough to do that, you basically end up soaking your breading in oil for a few minutes and it gets soggy and blah.
My oil is just colored by the cornmeal in it at this point. It was clear to begin with. Brown each side well. I cook these on medium to medium high heat. Try not to turn them but once or twice as the coating is somewhat delicate and you don’t want that to come off.
Drain your tomatoes on a paper towel lined plate. I even take another paper towel and blot the tops or turn them over onto it. Then you’re ready to go! These are delicious! They have a twang to them that ripened tomatoes don’t have.
If you try them, let me know what you think!
This is the perfect way to cook up those winter tomatoes from the store. They (winter store bought tomatoes) aren’t much use for anything else though.
They do tend to be a bit tough this time of year. Great idea Barbara!
I had a bumper crop of tomatoes last fall and we had an early freeze, so I had to find ways to use them. I sliced some of them and laid out individually on parchment paper on cookie sheets and froze them; and then transferred them to freezer bags. I dip the frozen slices in buttermilk or egg, and then your flour mixture but I in addition to S & P, I added a shake or two of Cajun seasoning as well. Place in hot oil and cook until golden brown on each side. YUM! I also chopped many of the remaining tomatoes and measured out two cups each in freezer bags to thaw later and make Green Tomato Cheddar Muffins and Green Tomato Corn Muffins. The Green Tomato Corn Muffins were so good with our New Year Greens and Black-eyed peas!
What a great idea!!! Thanks for sharing Cathy!!
I’m new to your web page and this recipes sounds like the one my Mom use to make ,she had so many recipes great recipes that she had stored in her head. I’m 70 yeas old and I lose her in 1996 I sure miss your cooking Mom but she never wrote down her recipes that she had in her head. She was a Mississippi country girl and was a super cook.
I look forward to more of your recipes But at my age it’s a little hard to remember these good recipes. I would like to print out the good one for future uses but I don’t see anywhere to do this? Can this be done and how and where is the print button?
Oh I love these..I’m Born and raised in P.C. Florida..We all ways Called them Fried Green Maters…Well we call all of The Tomatoes{Maters}..Anyway Thanks for sharing the way you cook them..the only thing i do different is once i cut them I add salt to get all the extra water out of the maters..and let them drain..Before doing anything else..it also helps keep the breading on
🙂 Thanks for sharing your way with me!!!
Wow, I’m so impressed and techuod you are always full of surprises; each one coming from a fairyland! Thank you so much for your beautiful words and blissful photos! I’m very happy!
OK, disclaimer here……I’m a recent transplant from Oregon to Georgia 2 years ago and I have to say I don’t understand that whole fried green tomato thing (well, except for the movie, which I LOVE) so I thought I would try fried RED tomatoes. SCORE!! Delicious!
How did the red ones hold up for the frying process Linde? I think we all love the green ones because of the bit of tartness, and they hold up well when frying.
Hi. I tried making fried green tomatoes for the first time by using some green and some half ripe tomatoes with some red on them that had fallen off the vine. The tomatoes that had red in them just fell apart when cooking and were wet and soggy to eat and didn’t have any flavor. Lesson learned for me. ONLY the green ones!
I saw a post on facebook where somebody thick sliced green tomatoes and p,aced in a canning jar to do in the winter, would you happen to know hos to preserve green tomatoes for winter as are gonna be loaded Sith them this year
love your site and column!
linda