Fried green tomatoes became a talked about southern food, mainly because of the movie with the same name.
People in the south found it sort of funny. All of these Hollywood types trying them for the first time, people cooking them on food shows and talk shows, it just seemed sort of bizarre to us.
Fried green tomatoes, originally, was a food basically cooked poor country folks who more than likely breaded and fried just about anything to feel like they had meat and something filling to eat.
They are much like so many foods we eat in the south, they came about because people took what they had available and made the best of it. (Another good southern movie shows this… Gone With The Wind.)
A talent that more people may have to develop to get by in the future..
Now, just like cornbread, fried chicken and sweet tea, every southern cook probably fries green tomatoes a different way to some degree.
Some use corn meal, some use flour, some use a mixture of both.
Some fry in oil, some in bacon drippings, some in shortening.
Some dip in milk, some in buttermilk, some in an egg wash… and the list goes on and on.
That said, here is a basic recipe you can alter for your own liking.
2-3 medium to large size green tomatoes
2 cups buttermilk
2 cups cornmeal
1/2 cup flour (plain or self rising, doesn’t matter)
Cajun seasoning (optional)
Oil for frying (Canola oil optional)
1 tsp. bacon drippings (optional)
Slice the tomatoes in thick slices, not too thick, about 1/4 inch thick.
Place in a bowl and pour the buttermilk over them.
Let them sit in the buttermilk for 15 -20 minutes.
Mix the cornmeal and flour in a shallow dish or pie plate and batter the tomato slices a couple at time in the mixture.
Turn them over and pat the cornmeal mixture into them well.
Pour about an inch of oil in a skillet and heat to around 350 degrees or until it is sizzling.
Make sure your oil is hot enough (but not too hot) or the tomatoes will be greasy and the batter may not stay on.
Drop a little of the cornmeal mixture in the oil and it should sizzle.
Leave room in the pan to turn the slices.
Some people fry their green tomatoes in bacon drippings and while that sure does taste good, it’s probably not really all that healthy.
I get the same flavor by using Canola oil and just dropping about a teaspoon of bacon drippings in it.
It really does enhance the flavor without being pure bacon grease.
Sprinkle each slice with a little salt, black pepper, and maybe some Cajun seasoning, which is optional. It will give them a little spiciness, but if you don’t like spicy just leave it off.
Only turn once or twice while cooking or they will fall apart.
Remove to a paper towel lined plate and serve immediately.