Fried Green Tomatoes

Many of you don’t know this but when I was a Air Force brat my family was stationed in Warner Robins, GA.  I spent most of my childhood in Georgia.  Even though I spent many years in Georgia I have never been a big fan of southern food.  Don’t get me wrong I appreciate it and crave it once in a while, but it is rarely my first choice.

Fried Green Tomatos

However there is one dish that I fell in love with during my time in George…fried green tomatoes…oh and peach cobbler, but that will be a post for another day.    Oddly enough I haven’t had fried green tomatoes in years…yesterday I decided to put that to an end.

The great thing about these is that they come together lickity-split.  The hardest part about this dish was finding the green tomatoes.  Thanks to a produce stand of a local farmer, I had green tomatoes in hand.

Set up a dredge station with one bowl of beat eggs, a bowl of the cornmeal mix and 1/2 inch sliced green tomatoes sprinkled with salt and pepper.

I did experiment with 1 dredge vx. 2 dredge and I decided that the 1 dredge was better.  Dredging it twice make the coating a little thick and the tomato doesn’t get a chance to soften, so I recommend dredging just once.

Fried Green Tomatoes

Heat a skillet with 1/2 inch of vegetable oil over medium-high heat.   Fry the tomatoes about 2 min. each side, but do not overcrowd the pan.

Fried Green Tomatos

Transfer to a paper towel lined plate and enjoy.

Fried Green Tomatos

Yummy crunchy, corny, tomato goodness.

Obed had never had a fried green tomato and although he looked at them suspiciously he tried them and cleaned his plate.  I fell in love all over again and reminisced of the times that my mom, sister and I would order fried green tomatoes at Po’folks.

Print Recipe

Fried Green Tomatoes (Cookie | June 2008)

  • 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup finely ground cornmeal
  • 1 tsp paprika
  • 2 eggs
  • Vegetable oil

Sprinkle the tomato slices with the salt and pepper; set aside.

Set up dredging station. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.

Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.

Dredge the tomato slices in the egg and then the cornmeal mixture.

Fry as many tomatoes as fit comfortably without crowding the pan, until nicely browned, about 2 minutes a side.

Transfer to a paper towel-lined platter to drain. Repeat until all the tomatoes are cooked.

Comments

  1. Bridgit says

    I’m from WV and love FGT but, living in Scotland now, havent had them in years. This summer I had a little garden for the first time. Being in Scotland, the tomatos didnt have time to ripen, so I resurrected FGT…just a wonderful as I remembered! Also, just printed out your recipe for Chicken and Dumplings, shall be trying them soon; you are right, pure comfort food!

  2. says

    My sister just dropped off some green tomatoes from her garden for us today. I was wondering how people make fried green tomatoes because I never had it before. I will try to make it tomorrow. Thanks for sharing. :)

  3. says

    If you had to fall in love with something southern you made a really good choice :) If you ever want to step out of the box with them I have a BLT that will knock your socks off.

  4. says

    Of all the things that you’d pick out to like, that’s funny. Most people that don’t like southern food despise green tomatoes. The recipe looks amazing. I haven’t had these in a while, I found some green tomatoes not to long ago, but didn’t use them before they went red, I should have done them the same day, oh well.

  5. says

    Wow, small world. I lived in Byron and Warner Robins as a kid and now live in Macon. The fried green tomatoes would make a Southerner proud. And, I made the postelon! It was awesome. My wife ordered it at La Bombadera in San Juan and we had to have it again. That is actually how I found your blog (Googled looking for a recipe). Last but not least, I’m a photographer too. Keep up the good work.

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