Fried Green Tomatoes are a tradition in the Southern United States. We coat Green Tomatoes that have not ripened into red ones with perfectly seasoned cornmeal and fry until crispy and golden. They’re little slices of gold.
My History with Fried Green Tomatoes
My grandmother cooked fried green tomatoes for us at our lake house in Southern Maryland, when we were young. I have always had a fondness for them, especially the way she prepared them. Not deep-fried, not over-breaded, but just simple cornmeal and butter. I doubt she was using garlic salt as I do. She probably just salt & pepper. But almost certainly in a cast iron pan.
Fried Green Tomatoes
When the farmer’s markets begin to open and the growing season is in full swing, green tomatoes make their way onto our table. If you are not a gardener, I recommend that you find your local farmers’ market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season. The Farmers can advise you best according to the growing season in your region. Then you can get the best for your Fried Green Tomatoes.
- No special equipment needed
- 1 medium-sized firm green tomato 1 tomato for every two people
- 1/3 cup cornmeal
- 1/4 cup butter for frying
- 1 tbsp garlic salt
- Cut off a small portion of both the top and bottom of the green tomatoes, so the cornmeal will adhere to the moist areas.
- Cut unpeeled tomatoes into ¼ to ½ inch slices.
- Put cornmeal in a shallow bowl
- Dredge the tomato slices in the cornmeal, and cover both sides
- Heat the butter in a skillet on medium heat.
- Fry the tomatoes, 2-3 minutes each side or until brown.
- Liberally sprinkle garlic salt on the frying tomatoes.
- Repeat when you turn the tomatoes over.
- Serve with your favorite breakfast foods.