Fried green tomatoes are an old southern staple but were perhaps made famous in Fannie Flagg’s novel Whistle Stop Cafe. This dish is quick and easy, and it works with green tomatoes or those that are showing signs of turning red.
I usually wash and slice the tomatoes, sprinkle with salt and pepper, dredge in cornmeal, and then fry in hot oil. I’m sure it’s the lazy version of fried green tomatoes, but the tomatoes sure are tasty.
I’ve included two recipes here for fried green tomatoes. The first recipe can be found on page 149 of the Blue Grass Cook Book by Minnie C. Fox, published in 1904. Minnie soaks her tomatoes in salt water first, then seasons them with sugar before frying in hot lard. The second recipe is my method for making fried green tomatoes.
FRIED GREEN TOMATOES
Slice green tomatoes and lay them in salt water. Drain and sprinkle with sugar. Roll in corn meal and fry in hot lard. Salt and pepper to taste.
- 2 large green tomatoes
- 1 cup cornmeal
- Salt & pepper
- ½ cup shortening
- In a cast iron skillet, heat oil over medium-high heat. Meanwhile, wash tomatoes, and slice about ¼-inch thick. Salt and pepper both sides to suit your test. Dredge tomato slices in cornmeal. Make sure the oil is hot before adding the tomatoes. Test the temperature by dropping a pinch of cornmeal in the oil. The pan is hot when the oil sizzles. If the pan is not hot, the tomatoes will become soggy. Cook for 2-3 minutes per side.