|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 19mg||96%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you were to make a list of iconic southern dishes, fried green tomatoes would certainly be one of them, and probably near the top. Southerners have been frying their green tomatoes for ages, but the dish gained national popularity in the late 1980s when Fannie Flagg's novel Fried Green Tomatoes at the Whistle Stop Cafe was published and later made into a movie.
This is a basic recipe for classic southern fried green tomatoes, made simply with a lightly seasoned cornmeal coating. They are great served as a side dish or snack, or add them to a special breakfast or brunch menu. Use your trusty iron skillet to fry the tomatoes and serve them with an easy dip or dressing.
There are varieties of fully ripe green tomatoes on the market, but when making fried green tomatoes, choose firm, unripe tomatoes; ripe tomatoes would become mushy. Green tomatoes are popular in the South, and you can usually find them in southern supermarkets throughout the summer season. If you do not live in the South and do not grow your own tomatoes, check with your local farmer's markets.
Click Play to See This Classic Fried Green Tomatoes Recipe Come Together
"An absolutely delicious way to use up your green tomatoes. The crunchy coating is perfect, especially with sprinkled with flavorsome creole seasoning. They make the perfect vessel for dipping sauce or flavored mayo. I also made a veggie burger using a few of them as the main component which worked great". —Cara Cormack
4 medium unripe green tomatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable shortening, or part bacon drippings or oil, for frying
2 large eggs
1 cup cornmeal
Steps to Make It
Gather the ingredients.
Cut the tomatoes into 1/4-inch to 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste.
Let the tomatoes stand for 10 to 15 minutes and then pat them dry with paper towels.
Heat about 1/2 inch of shortening, bacon drippings, or oil in a large skillet over medium heat.
Beat the eggs in a wide, shallow bowl. In another bowl, add the cornmeal. Dip the tomato slices in the eggs and then in the cornmeal to coat thoroughly.
When the oil is hot—about 360 F—add several of the coated tomato slices, careful not to overcrowd the pan. Fry them in the hot fat until the bottoms are golden brown, about 3 minutes. Gently turn the slices and fry the other side until browned.
Remove the fried tomato slices to paper towels to drain and then transfer to a cooling rack. Sprinkle with salt to taste. Keep them warm in a low oven as you fry subsequent batches.
Serve the fried green tomatoes with Louisiana remoulade sauce, ranch dressing, or spicy chipotle mayonnaise.
Make a quick ranch dip to serve with the tomatoes: Combine 1/4 cup of well-shaken buttermilk, 2 tablespoons of mayonnaise, 1 teaspoon of vinegar or lemon juice, and 1/2 teaspoon of garlic powder. Season with salt and pepper, to taste. If desired, add a few teaspoons of fresh chopped parsley or chives.
Other Ways to Use Green Tomatoes
Besides fried green tomatoes, those end-of-the-season green tomatoes can be used in many other recipes. Some great possibilities include hot dog relish and green tomato pickles; even ketchup can be made with green tomatoes. They can also be used to make green tomato pie, moist green tomato cake, or fried corn and green tomato fritters.