Fried Green Tomatoes

The tomatoes are coming! The tomatoes are coming! I've been saying this for weeks, and we are finally just on the cusp of a tomato onslaught. I say bring it on: the tomatoes are my favorite things of all from the garden.

Before the tomatoes are officially ready, meaning ripe, i.e, red, I like to pull some green ones. And fry them. That's right, fried green tomatoes. I grew up in New York, where they were most definitely not on the menu. I watched the movie Fried Green Tomatoes, but I never knew they were an actual thing. Sort of like how I'd watch that show Alice, and that one waitress would say "Kiss my grits!" and I never knew grits were a real thing either. I had no point of reference. But now I live in North Carolina, and I eat fried green tomatoes whenever I can.

One of my favorite cookbooks is Sundays at Moosewood Restaurant. My copy is battered and falling apart. The book is broken up into sections by countries and regions. There's a section about the Southern United States, and a great recipe for fried-green tomatoes.

I snuck a little greenie out of the garden, and sliced it up.

Salt, pepper, hot sauce.

Then a dip in some flour and cornmeal.

I like to use the "two forks" method when dredging things in flour. Keeps the hands from getting sticky. Then into the hot oil, and onto my plate. These are great as a side to almost any meal. Or on a sandwich with some bacon and goat cheese. (I stole the idea for this sandwich from Sunny Point Cafe, a West Asheville restaurant known for it's fabulous breakfast.)

Fried Green Tomatoes (From Sundays at the Moosewood Restaurant)


3 or 4 medium unripe tomatoes (very green--not red at all)
salt and pepper, to taste
cayenne, Tabasco, or other hot sauce (optional)
1/3 cup unbleached white flour
2 tbsp white or yellow corn meal
1/4 cup vegetable oil


Slice the tomatoes into quarter-inch slices. Discard the ends. Spread the slices out on a platter or cutting board and sprinkle generously with salt, pepper and hot sauce (if using). Turn slices over and season other side.


In a shallow bowl, combine flour and cornmeal. Dredge the tomato slices in flour mixture, one at a time, covering each side thoroughly. Shake any excess flour off the tomato slices.


Heat the oil in a heavy frying pan. When the oil is hot, but not smoking, fry the slices in batches; don't overcrowd the pan. Fry for about 3 or 4 minutes per side until golden brown. Drain on paper towels and serve immediately.