Green Fried Tomatoes Recipes From Grandma

This here’s my mama’s fried green tomatoes recipe, a true Southern classic (and don’t forget the secret sauce, coming soon!). These bad boys are perfect for summer cookouts, using that fresh produce from your garden, or just as a fun anytime snack.

I grew up on these since I was knee-high to a grasshopper, both my folks being from the South. Let me tell you, they give Paula Deen’s a run for their money! (Speaking of, we’re talking about fried tomato food, not the movie. Just sayin’ in case that’s how you got here!)

Now, I know what you might be thinking – fried green tomatoes? Sounds kinda strange, right? Well, forget everything you know about ripe tomatoes. Green tomatoes are a whole different ball game. They’re firmer, tangier, and hold up perfectly when you fry them up golden brown.

So, are we just talking unripe tomatoes here? Not quite. These green tomatoes are actually unripened red tomatoes. They’re still green because they haven’t gotten all juicy and red yet, though sometimes you might see a hint of color peeking through.

The key is picking them at the right time. You want them firm and fully grown, not just little baby tomatoes. They should be green but close to turning, and give a little when you squeeze them gently.

And lastly, a word of caution: don’t even think about taking a bite of a raw green tomato. They’re bitter and can make you sick. Plus, some folks have a sensitivity to the solanine in them, which can cause an allergic reaction or digestive problems. Don’t worry though, you’d have to eat a whole lot for that to happen, and by that point, the bitterness would turn you away anyway!

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Fried Green Tomatoes

Green Fried Tomatoes Recipes From Grandma

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This here’s my mama’s fried green tomatoes recipe, a true Southern classic (and don’t forget the secret sauce, coming soon!).

  • Total Time: 25 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 4 Large Green Tomatoes
  • 2 Large Eggs
  • 1 Cup Flour
  • 1 Cup Cornmeal
  • Oil for Frying (Vegetable or Olive)
  • Salt & Pepper

Instructions

  1. Slice tomatoes ¼ inch thick.
  2. Beat eggs in a bowl.
  3. Season flour and cornmeal with salt & pepper in separate bowls.
  4. Dip tomatoes in flour, then egg, then cornmeal, coating both sides.
  5. Heat oil in a skillet over medium heat.
  6. Fry tomatoes in batches, 3-4 minutes per side until golden brown.
  7. Drain on paper towels, season with salt & pepper, and enjoy!
  • Author: Anwar
  • Prep Time: 15
  • Cook Time: 10
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 174kcal
  • Sugar: 3g
  • Sodium: 68mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 47mg

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