Fried Green Tomatoes
Summer conjures up a lot of culinary tastes and images for me, from corn on the cob to peach cobbler to strawberry lemonade. It’s a season of indulgence and surprise as I rediscover loved fruits and vegetables from my childhood, especially since everything is dripping with freshness and none of it is vacuum-packed in plastic.
One food from my childhood that I had just yesterday was fried green tomatoes. If you have never had one, and if you are one of those people that do not like tomatoes, you’ll be amazed at the unexpected flavor and texture. Fried green tomatoes taste nothing like tomatoes – they are tart and lemony, and while they are tender after fried, they do not have the same mouthfeel as a ripe red tomato. It’s a treat that I allow myself only a few times during the summer, but only because I often cannot bear to take a tomato before its prime. Still, if you’re swimming in tomatoes, consider trying this as a new way to enjoy your bounty.
Fried Green Tomatoes
- 1 to 2 unripe, green tomatoes
- 1 tablespoon cornmeal
- 1 tablespoon white flour
- 1 teaspoon salt
- Olive oil or vegetable oil
When you select your tomatoes, be sure that they are very firm to the touch and do not show signs of ripening. You can still fry them as they are just turning a tinge of pink, but it’s best to use them when they are not ripe at all.
Fresh green tomato
Slice your tomatoes thickly.
Slicing a green tomato
In a small bowl, mix together your dry ingredients. I usually just guestimate the amount of cornmeal and flour I’ll need, so do not worry if the measurements are not precise.
Mixing together the dry ingredients
Take a tomato slice and press it into the dry mixture, then turn it over and press again. Make sure that each side is well covered, but be sure to knock off any excess.
Coating the green tomatoes
Heat a skillet over medium to medium-high heat, then add a tablespoon or two of oil. Once it’s hot, add your coated tomatoes to the pan.
Frying green tomatoes
Let them fry for a few minutes, then check to see how they are coming along. Once they are golden brown on each side, remove from the pan and put them on a paper towel-lined plate to get rid of some of the extra oil.
Checking the green tomatoes
Let the tomatoes cool for a few minutes, then serve.
Because tomatoes are naturally juicy, they will become a little soggy and tender, but they still are delicious. You may also find that you’ll need to add extra salt once they are on your plate.
YUM.
Have you ever had fried green tomatoes? Did you like them? And what is your favorite method of frying them up?
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I have only had fried green tomatoes once. An older neighbor with truly dubious cooking skills made some for me. She used lard. I am a vegetarian and almost choked at the thought, but she was being so kind and trying to share one of her favorite childhood foods (she was from the south) that I ate them anyway. I have to say that pushing my mental reaction to lard aside- they were very good. I plan to try your version for myself. They look delicious!
My grandmother used to make fried green tomatoes for me when I visited her in Cape May, New Jersey. New Jersey is the “Garden State” and you haven’t tasted a tomato until you’ve had a Jersey tomato. She would fry up the green tomatoes with a breadcrumb crust. I never knew fried green tomatoes were made with cornmeal until I saw a southern recipe. Either way, it’s delicious. Great memories.
That used to be my summertime treat. I would use either straight corn meal and salt or corn meal mix if I was out of the plain.
I’ve never fried green tomatoes, but I have made my grandmother’s recipe for green ketchup many times. More like a tomato jam than ketchup. Delicious.
How funny! I made Fried Green tomatoes tonight! I actually used tomatillos since that is what I had in my fridge. Your recipe looks lovely as usual! :)
Perfect timing! :) I have never tried tomatillos this way, although I had wondered if they would work similarly. I’ll have to try it sometime for sure!