Our summer road trip from the kitchen series has taken us to New England and the Mid-Atlantic states. Now we’re in the South!
I live in Kentucky, so I have lots of Southern food on EaH. But somehow, I had not done a post on fried green tomatoes. I don’t make them very often, but they are oh-so-good. I like to eat them on a sandwich with a slice of ripe tomato and mayonnaise. Some people like them with ketchup on a sandwich or just on a plate.
Any way you eat them, they are full of summery, Southern goodness!
You have to use an iron skillet to make them right. They’ll use a lot more oil than you think they will. Or use Crisco, if you really want to do it right. (That makes me think of the Crisco scene in the book/movie The Help.) They also take longer to make than you would think, because you’re working in batches. Even though it doesn’t take too long for each batch to brown, the whole process takes a while.
It’s all worth it though! Pour yourself a glass of sweet tea and sip while you cook.
Here’s what you’ll need: 
You’ll also need vegetable oil or Crisco. That didn’t make it into the photo for some reason.
I’ll put the recipe at the end of the post, so scroll down for that. But first, I wanted to link to some other Southern recipes. You might decide this road trip stop needs a feast!
Chicken and Dumplings – This is the all-time, most popular recipe on EaH.
Biscuits – One of the first recipes I posted when I started the blog.
Chocolate Nut Pie for the Derby
Macaroni and Tomatoes (and easy Mac & Cheese)
Fried Green Tomatoes
Ingredients
- Green tomatoes
- sprinkle of sugar
- 1-2 cups cornmeal
- vegetable oil or Crisco
Instructions
- Slice tomatoes thin.
- Sprinkle with sugar, lightly.
- Dip in cornmeal on both sides.
- Fry in iron skillet with plenty of oil.
- Cook several minutes on each side, until brown, turning them with a fork.
- Work in batches until all tomatoes are fried.
Notes
Mine are a bit more fancy. Start with the same tomatoes, sliced about 3/8″ thick. S&P then dip into flour, tap off the excess, a beaten egg mixed with a Tbsp. of water, and then cover both sides with cornmeal. I think Martha calls this a dredging station. Cook them just as you say and let them cool a bit before taking a bite into heaven.
This is how I make mine as well. I also will squeeze a little lemon juice on the tomatoes if they are to tart. Another thing I have done is crush a few very fine of those Frenches fried onions into my cornmeal. Yummy! I but I do love a good double dredge
Oh I like that idea about the adding fried onion bits into the cornmeal.
Not a good set of directions. I know it’s trial and error and they taste good but too greasy. Recipe is missing something and it may be the old egg wash and flour or too much or too little time in pan. Very very greasy