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!

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179 Comments

  1. My mom and I just got finished making these and they are so good!!! so easy and fast!!! 🙂 Can’t believe we haven’t tried this before…I strongly encourage everyone to try these!!

  2. My mom made these when I was growin up and she would fry bacon and then fry the tomatoes in the bacon grease!! YUMMY!

  3. Bee – its a recipe website why you buzzing on about yankees and the alike?
    “but leave for the lack of tolerance, if it continues”

    I suggest you just leave you then as you don’t seem to have any tolernance. Love all the other comments and then the Angry Bee comes along and runis it all. Off you pop now – buzz buzz

  4. I also like to use Panko bread crumbs as my crust. I’ll dip the slices in milk, then in seasoned flour, then in egg, then in the bread crumbs. There’s a little more breading that way. They’re also good with honey mustard. Sounds weird, but the sweetness of the mustard balances out with the tangy tomatoes.

  5. I tried to make these at Yvonne’s last night. I bought some cornmeal and figured she had the other stuff. Turns out she doesn’t have season all so I improvised with salt, pepper and a dash of some sort of steak seasoning. Did the milk dip, the cornmeal/flour/spice rub and put the green tomatoes into hot virgin olive oil.
    Cooked them until golden brown both sides and placed them on a couple of paper towels on a plate. She was not impressed with the taste (even though she was from Ireland and never used cornmeal before in her life) she said it wasn’t a taste thrill and kinda tart. I liked them and we ate them all (15-20 slices).

  6. “Born and Bred” is simply a colloquialism that means, “An area that you grew up in.” Many, many folks, North or South, were born in a town and died in or near that town, so they were “born” there, raised there, wed there and buried there. Although there are areas of the United States that you can still be born and bred, many people “hail” (or come from) too many places to mentally put down roots or traditions.

  7. This is exactly how my FINNISH grandmother made Fried green tomatoes; I guess she’s a **** Yankee by your definition. And being raised in Duluth, her family never came within a “lick” of down yonder. So, please be aware that you quite possibly have potential fans UP NORTH that have had zero influence in The Great War. How do you think it would play if a Maine-based website lumped all you southerners into either Hillbilly or Deliverance-type folks? Hurts, don’t it? I’ve just discovered your website and will enjoy the recipes but leave for the lack of tolerance, if it continues.

    1. Bee, I am sorry you were offended by the “yankee” reference; however I believe Christy made it quite clear she was making a historical reference. Hence the phrase, “days of old”. You must understand that a lot of Southern food history is based in that time period and we as a culture were and are greatly influenced by that particular time period. Quite a lot of modern southern style recipes are directly linked to our ancestors surviving that War and Reconstruction afterwards. Most Southerners, white and black, lived on what they could grow in the garden and hunt in the woods, so we tend to look back on those times and the people that lived then with reverance and a touch of hero worship.

    2. Dear, Precious Bee,
      Honey bunches of oats! Sounds like you have some preconceived notions of Southerners dear heart, but I assure you that if you get to know the Southern Plate Family you’ll see that we’re all a welcoming bunch of folks from all over the world. Good hearted people are always welcome at our table with a warm hug and words of kindness but we do ask for kindness and consideration at our little virtual dinner table here.
      I’m going to edit your comment now to remove the profanity and I really appreciate your consideration in helping me keep Southern Plate a family friendly site.
      Have a wonderful Christmas!
      Gratefully,
      Christy

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