Fried Green Tomatoes
Fried Green Tomatoes most likely originated in the Midwest or the Pacific Northwest…not the South. While the exact origin is difficult to pinpoint, they gained national popularity in the 1980s, largely due to the 1987 novel Fried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg, which was later adapted into a successful film in 1991.
This dish is beloved for its crispy texture and tangy flavor, making it a favorite side dish or appetizer at barbecues and Southern gatherings.
This link is very helpful if you are into canning:
Canning sliced green tomatoes for frying
Do’s and don’ts
Don’t stack them after they are fried as this will cause the breading to “steam” off.
Use tomatoes that are very green, yet mature.
Eat them within a few minutes of frying, otherwise they will get soggy very fast.
Dip them in Ranch dressing, green goddess dressing or remoulade if not using the Zesty Dipping Sauce.
Serve them with Southern Comeback Sauce or Remoulade as very tasty alternatives.
Variations
- Spicy Fried Green Tomatoes: Add cayenne pepper or hot sauce to the breading for a kick.
- Cheese Variants: Mix grated Parmesan or cheddar into the cornmeal for added flavor.
- Serve with a Twist: Pair them with toppings like goat cheese, or use them in a sandwich or salad.
Fried Green Tomatoes
Fried Green Tomatoes most likely originated in the Midwest or the Pacific Northwest…not the South. While the exact origin is difficult to pinpoint, fried green tomatoes gained national popularity in the 1980s
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Midwestern
Ingredients
Tomatoes
- 3/4 cup self-rising flour*
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup buttermilk
- 3 to 4 green tomatoes, sliced into 1/4 inch thick rounds
- Vegetable oil or bacon grease for frying
- Kosher salt
Zesty Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- Pinch cayenne, or more to taste
Instructions
Tomatoes
- In a mixing bowl, combine the flour, cornmeal, salt, pepper and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
- Heat 2 inches of oil in a large cast iron skillet until hot enough to fry (375 degrees F).
- Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil – if the oil pops or spatters, it’s too hot. Let it cool down a bit before proceeding.
- Fry the tomato slices in batches of 4 or 5 at a time (don’t crowd the pan) for 2 to 3 minutes per side, turning carefully with tongs when the coating turns golden brown.
- Transfer to a colander or wire cooling rack to drain.
- Sprinkle salt over the tomatoes.
- To keep the tomatoes from getting soggy before they’re served, Fannie suggests standing them up like wheels in the serving dish instead of stacking them.
Zesty Dipping Sauce
- Whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed.
- Serve sauce over the fresh fried green tomatoes.
