Fried Green Tomatoes

Summer means Fried Green Tomatoes.  I know some people think tomatoes should only be eaten when they are gorgeous red and ripe, but in my house we eat them green and fried!  Oh how I love these little fried medallions of crunchy goodness.  


Most people don’t see the beauty in the greenies.   But these turned into…….



Use firm green tomatoes, the firmer the better.  I don’t like soft green tomatoes.  I want them crunchy and fried.  


                            Slice firm tomatoes about 1/3″ thick.  Salt and Pepper the slices.


                                                        Cover in buttermilk, about 2 cups.


                        In a medium bowl, combine all-purpose flour and self-rising cornmeal.


Dredge tomatoes through the flour mixture.  I love all the little bumps and lumps of batter on my tomatoes.  Gives it more crunch and I love me some crunch!


Fry them about 3 minutes on each side in oil that has been preheated to 375 degrees.  Fry them hot and fast, that’s the key.  Please tell me you are not surprised I fry in my cast iron skillet?!  Everything is better when cooked in cast iron.


                                    Transfer the tomatoes to a paper toweled plate to drain.

These babies are best eaten immediately, when the batter is crispy and hot.  I am warning you, they are highly addictive.  


                                         Have fun using them to play a quick game of Jenga.


You need these in your life.  It is true that ripe and red tomatoes are to die for but don’t discount the fried green babies.


                                       Fried Green Tomatoes movie quote.  Love this movie.


Love ya,

Jody and Edna

Fried Green Tomatoes
  1. 4 large green tomatoes
  2. 2 cups buttermilk
  3. Salt and Pepper to taste
  4. 1 cup all-purpose flour
  5. 1 cup self-rising flour
  6. 3-4 cups vegetable oil
  1. Cut tomatoes into 1/3" thick slices.
  2. Salt and Pepper slices.
  3. Place in a shallow dish or small bow.
  4. Pour buttermilk over tomatoes.
  5. In a medium bowl, combine flour and cornmeal.
  6. Dredge tomato slices in flour mixture.
  7. Fry tomatoes, in batches, in hot oil that has been preheated to 375 degrees. Cast iron skillet is the best.
  8. Fry for approximately three minutes on each side.
  9. Transfer to a paper toweled lined plate to drain.
Adventures with Edna

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