Fried Green Tomatoes

Leave it to me to go for the obvious. The Novel Food #5 event asks us to prepare a dish that has a connection to a published literary work, and given the time of year, the first thing that popped into my head was “Fried Green Tomatoes”, which is featured in the book “Fried Green Tomatoes at the Whistle Stop Cafe” by Fannie Flagg. I read the book long ago – I think I was still a teenager, but even then I had a one track mind (food!) – the impression it left with me is that I really wanted to try fried green tomatoes.

Fast forward about 20 years. I still hadn’t tried them. Finally, I took the plunge – and I’ve got to say, they’re quite delicious, especially drizzled with some jalapeno hot sauce. I even got a nicely seasoned cast iron pan out of the deal (thanks, Mom!) Would make these again in a heartbeat – next time around, I’m thinking of doing a Fried Green Tomato BLT or Fried Green Tomato Eggs Benedict. 🙂 I know I should have been a purist and used the recipe in the book, but this Tyler Florence recipe is pretty righteous.

Fried Green Tomatoes

Fried Green Tomatoes
recipe courtesy Tyler Florence

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

7 thoughts on “Fried Green Tomatoes

  1. Designer Baby Bags

    My mom made these for me when I was growing up and now I make them on a regular basis. I cannot get enough of these! Plus, being make with cornmeal, they are naturally gluten-free which is great for the food allergies. Great recipe!

  2. Peko Peko

    Whoa! Those look pretty da gone good! I wish we have them over here in Kyoto! I will have to see if I can get some green tomatoes here. We have green tangerines this season, but green tomatoes I have never seen.

    Thanks for making a great recipe available! (and linking to KyotoFoodie)


  3. Hilary

    I love fried green tomatoes, but I’ve had them probably twice. I’ve got to get some to make! I’m a Columbus wannabe-my family lives in Powell and I drive back to C-bus every few months to see them. You’ll have to give me some tips on where to go, b/c right now my favorite by default, is Damians…you know with the games…? LAME. But I know there’s better out there.
    -Desperate Chef’s Wife, Hilary

  4. katie

    I’ve always wanted to have them, too. But I can never seem to bring myself to pick them green… maybe next year. Of course, the red ones from the supermarket are about the same..
    Great looking tomatoes!

  5. Simona

    This is certainly a dish one cannot forget. It is interesting how certain dishes stay with us for a long time until the right combination of circumstances prompts us to make them. Thank you so much for your contribution to the event.

  6. Lisa

    Thanks for joining in! Those tomatoes look gorgeous. That Tyler Florence knows Southern cooking! I’ve got to make a batch soon, and I’ll use this recipe for sure.

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