Fried green tomatoes are crunchy on the outside and tender on the inside. Every time I eat one I’m reminded of my childhood and my mom.
Whenever I eat fried green tomatoes, I can’t help but think about the movie. And I have to eat them at least once a year. It’s a summer thing. It’s a southern thing.
Beach Trips Calls for Fried Green Tomatoes
Whenever I go on a beach trip with my extended family, we (meaning my dad and brother, Stan) fry green tomatoes the night of our big fish fry. They also fry our freshly caught catch of the day ( I only caught a shark that was released back to his mom). Fresh is always best.
The green tomatoes were picked from my parent’s garden before traveling to St. George Island.
My sister-in-law, Patty, preps the tomatoes (find her delicious homemade Pimento Cheese recipe here). Stan breads them, dad fries them and I eat them. Well, not all of them!
Sometimes it’s nice for someone else to do all the cooking. I do help clean the kitchen when the meal is over.
Ingredients You’ll Need To Make Fried Green Tomatoes
- Large green tomatoes (sliced 1/4″ thick)
- Egg, lightly beaten
- White cornmeal mix
- Salt and pepper to taste
- Peanut oil for deep frying
There are two types of green tomatoes. There’s an heirloom variety that is green when fully ripened – this is not those. For this recipe, we use green tomatoes that haven’t ripened and turned red yet.
We always use peanut oil for deep frying. It has a high smoke point and neutral taste. It’s the perfect oil for frying.
Difference Between Cornmeal And Cornmeal Mix
I also use a cornmeal mix when making fried green tomatoes. It already has flour, baking powder and salt added. If you are using cornmeal instead of cornmeal mix, combine 1-1/2 cups cornmeal and 1/2 cup flour and you’re good to go.
You May Also Like These Recipes
- Aunt Jean’s Cornbread Sticks
- Stan’s Hushpuppies
- Family Fish Fry
- Grandma’s Hoe Cakes
- Smashed Fried Okra
- Corn Casserole
- Shrimp Po Boys
Fried Green Tomatoes
Fried Green Tomatoes are crunchy on the outside and tender on the inside.
- 4 large green tomatoes (sliced 1/4" thick)
- 1 cup buttermilk
- 1 egg, lightly beaten
- 2 cups cornmeal Mix
- Salt and pepper to taste
- 4-6 cups peanut oil for deep frying (if using a large, outdoor type fryer) If frying inside, fill heavy skillet about 1/2 way up the sides of the skillet.)
- Heat oil to 325ºF.
- Mix the egg and buttermilk together and pour it into a flat dish with sides. In another flat dish with sides, add the cornmeal mix.
- Slice tomatoes about 1/4 inch thick.
- Dip tomato slices in buttermilk/egg mixture and then the cornmeal mix, coating both sides. Fry until golden brown on both sides.
- Drain on paper towels and sprinkle with salt and pepper before serving.
Note: Dip tomato slices in buttermilk/cornmeal mix immediately before frying. If you dip them too soon, they will get soggy.
If you don't have cornmeal mix on hand, simply mix 1-1/2 cups cornmeal with 1/2 cup flour.
Amount Per Serving Calories 144Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 153mgCarbohydrates 30gFiber 3gSugar 5gProtein 5g
This post was originally written in July of 2013 and updated on July 13, 2020.