This is a basic recipe for classic Southern fried green tomatoes, made simply with a lightly seasoned cornmeal coating. These green tomatoes are great served as a side dish or snack. Or add them to a special breakfast or brunch menu.
Green tomatoes are popular in the South, and you can usually find them in Southern supermarkets throughout the summer season. If you don't live in the South and don't grow your own tomatoes, check with your local farmer's markets. Besides fried green tomatoes, end-of-the-season green tomatoes can be used in many home canning recipes. Some great possibilities include hot dog relish, pickles; even ketchup with green tomatoes. They can also be used to make green tomato pie, this moist green tomato cake, or these corn and green tomato fritters.
Use your trusty iron skillet to cook the tomatoes and serve them with an easy dip or dressing.
- 4 to 6 green tomatoes
- Dash of salt and freshly ground black pepper
- Cornmeal for dredging
- Bacon drippings (or shortening vegetable oil)
- Slice the tomatoes into 1/4-inch to 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste.
- Heat shortening, bacon drippings, or oil in a large skillet over medium heat.
- Dip the tomato slices in the cornmeal and fry in the hot grease or oil about 3 minutes or until golden on the bottoms. Gently turn the slices and fry the other side until browned.
- Serve fried green tomatoes as a side dish or appetizer.
- Serve the fried green tomatoes with Louisiana remoulade sauce, ranch dressing, or a spicy chipotle mayonnaise.
- Quick Ranch Dressing or Dip - Combine 1/4 cup of buttermilk (well-shaken) with 2 tablespoons of mayonnaise, 1 teaspoon of vinegar or lemon juice, and 1/2 teaspoon of garlic powder. Season with salt and pepper, to taste. If desired, add a few teaspoons of fresh chopped parsley or chives.