Fried Green Tomatoes: A Southern Favorite

I wish I could claim that this recipe was inspired by my recent vacation, but it actually reminds me of summer weekends in Portsmouth, NH. When my mom and I see green tomatoes in the grocery stores or the farmers’ markets, we scoop up as many as we can, and she fries them up. Until this weekend, I never made them myself. A text later, and I had a recipe.

In New England, you’re not likely to encounter green tomatoes in the markets until later in the season when farmers begin to fear frost – earlier in the season, most farmers allow their green tomatoes to ripen, knowing that they’ll sell at the market. But when the temperatures begin to drop, green tomatoes allow farmers to pull in a modest profit rather than risk a ruined crop. Naturally, when I found a farmstand selling green tomatoes in June, it felt like winning a thousand bucks on a $1 scratch ticket!

If you ever see green tomatoes at your local farmers’ market*, toss a few in your basket and try this recipe!

*To locate a farmers’ market near you, visit www.localharvest.org


Fried Green Tomatoes

3-4 large green tomatoes, sliced ½” thick crosswise
½ c. flour for dredging
1 egg, beaten
2/3 c. cornmeal
1 t. Cajun seasoning
Canola oil
Bacon fat*

First, dry the tomatoes with kitchen towels to absorb any extra liquid. In the meantime, set up your dredging station: one plate for the flour, one plate or shallow bowl for the beaten egg, and one plate for the cornmeal. Add the Cajun seasoning to the cornmeal and mix thoroughly.

Heat a splash of canola oil and a dollop of bacon fat in a large cast-iron frying pan or griddle (Save $90 on Le Creuset Bistro grill and griddle set at Williams-Sonoma!) over high heat while you prepare the first batch of tomatoes for frying.

To prepare your tomatoes for frying, dip a tomato slice into the flour, making sure both cut sides are covered with a light dusting. Shake off any excess flour.

Next, dip the tomato slice into the beaten egg, letting any extra egg drip off, then dip the cut sides of the tomato into the seasoned cornmeal. Add the tomato to the frying pan, cooking for a minute or two on each side, or until the coating crisps and turns dark golden brown.

Repeat with all remaining tomatoes. You will have to work in batches—make sure the tomatoes have enough space in the frying pan. After a few batches, you may have to add a bit more fat to the pan.

Serve piping hot, preferably outdoors in the sunshine!

*When you cook bacon, always save the fat in a glass container! Store in your refrigerator and use to add flavor to your recipes.

Nutritional Info: serves four. 222 calories, 17g fat, 15 g carbohydrates, 3 protein