Fried Green Tomatoes

Growing up in the South, you would’ve thought I would’ve been eating Fried Green Tomatoes from the time I started eating solids.  But, for a large part of my life, I boycotted them along with any tomatoes other than those found in recipes for Spaghetti, Lasagna, Chili, Salsa, and Ketchup.  I still do not enjoy just plain tomatoes. But when college rolled around, I watched the movie, “Fried Green Tomatoes” for the first time and just couldn’t get them off my mind.  When I went home for a break, I finally tried some at The Black Mountain Bistro and fell head over heals in love. Oh my, oh my.  Those delicate juicy thaaaaangs all bathed in a savory crusty shell dipped in some Ranch dressing.  Oooooie! Yes, sir.  That’s what I’m talking about.  I made my own batch some years ago and for some reason forgot about making them at home.  Well, I tried it again a few months ago and let me tell you: they are divine! These are just wonderful as a side, appetizer, or even a snack.  But let me tell you what is more wonderful than eating them by themselves: eating them on a grilled pimento cheese sandwich with bacon.  I call that a grilled PBT! I wish I could take credit for that wonderful invention, but I actually owe credit to Puckett’s Grocery in Franklin, TN for introducing me to that wonderful treat! Now, if you are going for a PBT, be sure to serve it with some Spicy Baked Sweet Potato Fries! No matter how you serve these awesome Fried Green Tomatoes, though, you’re going to be in love!

Fried Green Tomatoes

Reach For: 

2 eggs

1 1/2 cups buttermilk

1 TBSP self-rising flour

1 1/2 cups self-rising flour

1 tsp salt, divided

1 tsp pepper, divided

Lowry’s Season Salt, to taste

Kosher Salt, to taste

3 large green tomatoes, cut into 1/4 inch slices

vegetable oil for frying


Whisk eggs and buttermilk together in a bowl.  Add in 1 TBSP of flour and half of the salt and pepper and Lowry’s Season Salt to taste.  Soak Tomatoes for about half an hour. In a separate dish, mix together Lowry’s salt, remaining salt, pepper, and flour.  Pour about an inch of oil into frying pan (cast iron skillet works great for this) and let it be getting hot.  Meanwhile, dredge the tomatoes in the flour mixture.  For extra crispy tomatoes, feel free to stick back in liquid mixture and dredge back through flour mixture.  When oil seems to be bubbling, place tomatoes in pan, making sure not to overcrowd, and fry on each side until golden brown.  Dry on a paper towel and sprinkle with Kosher salt.

Yields: 6 servings

Recipe Source:

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