Fried Green Tomatoes

T

he first time I ever really paid any attention to fried green tomatoes was after I watched the wonderful 1991 movie of the same name.

Have any of you seen Fried Green Tomatoes starring Kathy Bates and Jessica Tandy?  It’s a great movie.

Anyway, I spent some time this weekend with my Mom making fried green tomatoes and I thought you’d enjoy a peek and a bite.


The tomato crop is still pretty bountiful on my family’s farm this time of year.

Gotta grab these babies when they’re large and firm but way before they turn red.

No problem finding as many big, firm and un-ripe tomatoes as we needed.

NOTE: You could use ripe red tomatoes for this recipe, but I think the green ones have a hint of lemon flavor and are much tastier for this recipe.

Fried green tomatos vine

Regular readers have met my mom (AKA Nana Banana) before.

If you’ve never met Nana Banana, you can get to know a little better through previous posts like In the Kitchen with Nana when she made Martha Washington chocolate balls, or when she and I scoured the family farm in search of walnuts in The Tale of the Walnut.

Friend green tomatos nana

Now, that’s a real beauty.

You’ll need at least four more just like this.

Friend green tomotos single

You’ll only need a few other ingredients for this recipe including, 4 large green tomatoes, 2 eggs, 1/2-cup of buttermilk, 1-cup of all-purpose flour, 1/2-cup cornmeal, 1/2-cup Panko crumbs, 2 teaspoons course kosher salt and 1/4 teaspoon ground black pepper.  You’ll also need canola oil for frying.

Wash tomatoes thoroughly.

Friend green tomotos bowl

Slice the tomatoes about 1/2-inch thick.

Allow the tomato slices to dry on a paper towel.  Sprinkle a small amount of salt over one side of the slices which will help reduce the moisture.

Allow the slices to rest for about 30-minutes.

Friend green tomotos drying tray

Whisk eggs and milk together and set aside.

Spread flour onto a plate. Mix cornmeal, Panko crumbs, salt and pepper on another plate.

Dip the tomatoes into the flour to coat it completely.

Then dip the tomatoes into the milk/egg mixture.

Dredge entire tomato in the Panko crumbs before putting into hot frying pan.

Friend green tomotos skillet

No overcrowding.

Place the tomatoes in the pan so they do not touch each other.

Fry until brown and then flip the slices to brown on the other side.

Friend green tomotos skillet2

Drain the cooked tomatoes on a paper towel before serving.

Take a bite of these and you’ll get crispy goodness on the outside and a hint of saltiness with a subtle lemony flavor (thanks to the green tomato) on the inside.

Friend green tomotos tray3

Farm fresh, simple to make and oh-so tasty. ♥

Fried Green Tomatoes
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Servings: 8
Ingredients
  • 4 large green tomatoes
  • 2 eggs
  • 1/2- cup of buttermilk
  • 1- cup of all-purpose flour
  • 1/2- cup cornmeal
  • 1/2- cup Panko crumbs
  • 2 teaspoons course kosher salt
  • 1/4 teaspoon ground black pepper
  • canola oil for frying
Instructions
  1. Wash tomatoes thoroughly.
  2. Slice the tomatoes about 1/2-inch thick.
  3. Allow the tomato slices to dry on a paper towel. Sprinkle a small amount of salt over one side of the slices which will help reduce the moisture.
  4. Allow the slices to rest for about 30-minutes.
  5. Whisk eggs and milk together and set aside.
  6. Spread flour onto a plate. Mix cornmeal, Panko crumbs, salt and pepper on another plate.
  7. Dip the tomatoes into the flour to coat it completely.
  8. Then dip the tomatoes into the milk/egg mixture.
  9. Dredge entire tomato in the Panko crumbs before putting into hot frying pan.
  10. No overcrowding.
  11. Place the tomatoes in the pan so they do not touch each other.
  12. Fry until brown and then flip the slices to brown on the other side.
  13. Drain the cooked tomatoes on a paper towel before serving.

 

GREEN TOMATO GRAPHIC

 Thanks for stopping by.

See you back here next time.

  • Alice

    Just the pictures made my mouth water, and my memory wonder back to my Grandmother’s kitchen. Thanks for the memories.

  • Aaron Maiolo

    Never tried green tomatoes before! Looks like they aren’t too bad!

  • [email protected] Designs

    Oh my they look wonderful…thanks for the recipe!…I love fried green tomatoes…especially on a burger!!…Beautiful photography as always!…Have a great day!

  • Marisa Franca @ All Our Way

    Hi Lisa! Well, you hit on my weakness. We make fried green tomatoes about twice a month. We make them a little different — buttermilk, flour and panko crumbs. They turn out REALLY crunchy which we like. Yours look wonderful — more traditional. Unfortunately our tomato plants this year are really terrible because of the rain so we’ve had to resort to Farmers Market green tomatoes at $2.99 a pound. Great photos and I’m so glad I got to meet your mom. BTW, my grandkids call me Nonna.

  • Cassandra

    My mother made fried green tomatoes when I was a child and I hated them. I had no palette for tart foods back then. But I visited Gulfport, MS and went to a restaurant called Chappy’s I believe and ordered some with a Hollandaise sauce and seafood! Oh my goodness they were divine! I loved them so much! Every since then I’ve enjoyed them immensely. I guess my palette changed enough! Now I crave them!
    Nice blog entry and thanks for making me so hungry!

  • SuzK

    that sounds delicious

  • Teri

    If the tomato is too close to being ripe, it will fall apart in the frying. Not to say it can’t be done but you’ll have to be careful when you flip it.

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