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!
Thanks for all your help! I love to cook and can just about cook anything but I need some help here and there. Worked perfectly.
Thanks for this recipe. It is much as I do it now, so I feel reassured.
I was wondering …. my grandmother (I am 74) made Tomatoes and Dumplings. The same dumplings as with chicken. The tomatoes were mildly sweet … not too sweet. It was wonderful, but I cannot find a recipe anywhere. Grandma was born in Indian Territory and raised in Southern Missouri and this is where she learned to cook.
Any help would be appreciated. Also on the dumplings. Grandma’s were smaller than a fist, light and fully puffed. Made by hand, but I don’t remember how.
Any help would be appreciated.
Byron
I was looking for a good recipe for fried green tomatoes, and of all the ones I found on the internet, yours was the most inviting, and I felt like you and I were in the kitchen, and I really learned something today!
My garden is loaded with green tomatoes that I’m affraid will never ripen to red, since it is October, and Michigan weather is cooling way down. I am going to try this lovely looking recipe, which is sure to be a success.
Thank you!
Rose
Hi Christy,
I’m a “dang Yankee” just lookin’ to try your recipe out, since the red tomatoes in my garden are done for the season & I’m left with quite a few green ones. Gotta run out for cornmeal, then I will proceed.
I’ll let you know how they turn out.
Regards,
Janet
Oh my gosh! I’m so glad someone mentioned this recipe on your apple butter page! I saw green tomatoes in our Walmart for the first time ever yesterday! My husband has commented a couple times how much he loves fried green tomatoes but I’ve never had them. This recipe will be the next one I try!
i have always had trouble making the right green tomatoes i seen your saite adn did what you said and wow…they tirned out great the best i have ever made thanks so much most websites just tell you how to make them you had step by step pic and instuctions thank you so much
Aug 13, 2009 Today I fried green tomatoes out of my own garden. I thought I knew what I was doin but after reading these recipes I was all wrong. I will definitely use these recipes from now on, sometimes pepole cant admit they were wrong but I was so wrong. But I dont think anyone likes eating fried green tomatos as much as I do. This recipe is great!!!!!!!!!!!!! I love it!!!!!!!!!!!!!!!!!