Fried Green Tomatoes

There area two seasons for fried green tomatoes–early…when tomatoes have set and grown but will not be ripe FAST ENOUGH. That is right now. In the fall when the first frost is nigh and you have a ton of not a chance they will ripen green tomatoes. Or you can just pony up at the farmer’s market for them. Oddly, they can be MORE expensive than ripe tomatoes…darn non frugal sorts getting in on the simple pleasures of retro food.
So how to fry them?

Grab 5 or 6 green tomatoes. Rinse them off. Slice tomatoes in 1/4 inch slices. In a small flat bowl, throw a couple handfuls of flour (oh about 3/4-1 cup for you measuring sort), salt and pepper to taste. Heat 2 to 3 tablespoons of shortening, bacon grease, or butter in a skillet. Dredge tomatoes in flour mixture. Fry on medium heat until crispy on both sides.

Yummy! And as the new blogger in the family says “Can you make some fried green tomatoes again soon? I love them!”


  1. When we make fried green tomatoes, we often use cornmeal, with a bit of flour and a bit of sugar added to it, to dredge our tomatoes in. Also very yummy!

  2. I have never had fried green tomatoes. I think you should make me some.

  3. Nice blog you have here, I have never been before. I love fried green tomatoes, although they aren’t too popular here in England. I’m originally from Philly, so I have had them plenty of times growing up.

  4. Well — I learned this the ‘hard way’ too, back when I posted Fried Green Tomatoes in June or July, thinking that they were a ‘first tomato’ dish. Turns out, they’re a last tomato dish, that the first frost gives green tomatoes a special sweetness, and of course, waste not, want not. Now you know, too? 🙂

  5. Yes, well, I can’t WAIT for end of season for fried green tomatoes.

    Willow-I have had them that way but can’t seem to prefer them over the childhood flour version.

  6. hands down, fried green tomatoes are perhaps my most favorite of all things in the universe (besides beets). and the problem? kind of hard to make them taste delicious when you’re VEGAN. because, really, butter or bacon grease (i can’t believe i just typed bacon grease?!?!) are what make them what they really are.

    my southern roots (and relatives) would not allow me to eat fried green tomatoes that were made in margarine. that’s sacrilegious. and will cause all kinds of dead confederates to roll over in their graves.

    which is why i haven’t actually had a fried green tomato in years. but now i’m craving them. must figure this out.

  7. Jen-
    Olive oil does pretty well for fried green tomatoes.

    Vegan margarine like products–not good at all…and margarine scary in general for fried green tomatoes.

    I actually generally DO make them with olive oil around here…since we live in a quasi vegetarian house with a bacon hater.

  8. m nicholls says:

    i have had fried green tomatoes just dipped in sugar and then fried in hot bacon grease. can not find any receipe for this anyone ever heard of making them this way

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