HomeOld Time Recipes Early 1900's Fried Green Tomatoes

Fried Green Tomatoes

Posted in : Early 1900's on by : Michael Marsha Tags: ,

Fried Green Tomatoes

How many of you have ever had Fried Green Tomatoes?  Raise your hands!  Yup. Lots of you. Me too. Do you like them?  I’m not crazy about them, but I’ll eat them if they’re put in front of me.  

They have a history that I wasn’t even aware of.  Most everyone thinks that this is a Southern dish. Nope. According to Robert F. Morse, a food historian from South Carolina, they showed up on the American culinary scene in the Northeast and the Midwest back in the early 20th century. The recipe itself is attributed to Jewish immigrants. This recipe has spread far and wide – even across the ocean into Europe. 

Traditionally, Fried Green Tomatoes have been a staple in most Pennsylvania Dutch homes. They are usually prepared at the end of the growing season. The farmers want to get in all the fruits and vegetables before the first frost. Usually, there’s alot of green tomatoes to be had. 

Don’t ever say that green tomatoes are unripe. That’s a disgrace – especially to Southerners.

These days, a number of recipes have come about using Fried Green Tomatoes. In New Orleans, you can find them in restaurants with a Creole seasoning and served with a Remoulade sauce.  You’ll even find them as Fried Green Tomato Po’Boys. 

To make these, you’ll first want to slice your tomatoes about 1/2-inch thick. Now, you’ll want to make a mixture of flour and breadcrumbs or cornmeal. I like to use Panko breadcrumbs.  Make sure you season your tomato slice real well with salt and pepper.  Then, you’ll dip them into some buttermilk and then into the breadcrumb mixture.  After that, you’ll want to fry them in oil.  In the South, they usually use bacon grease. I’d rather use canola oil or peanut oil.  

In case you haven’t tried these and you’d like to, the recipe is below.  Let me know what you think!

Fried Green Tomatoes

  • Flour, for dipping
  • Cornmeal (or breadcrumbs), for dipping
  • Green tomatoes, sliced
  • 2 eggs or buttermilk
  • Pinch paprika
  • Pinch black pepper
  • Pinch seasoning salt
  • 2 tablespoons vegetable oil, for cooking
  1. In a bowl, add flour and cornmeal or breadcrumbs.
  2. Slice the green tomatoes about 1/2-inch thick.
  3. In a separate bowl, add eggs (or buttermilk), paprika, black pepper, and seasoning salt. Mix.
  4. Add vegetable oil to a skillet. Set heat to medium.
  5. Take the first green tomato slice and pat each side in the flour mixture.
  6. Then dip the tomato slice into the egg (or buttermilk) mixture.
  7. Then, back into the flour mixture.
  8. Place the tomato slice into the preheated skillet.
  9. Continue the patting/dipping process for all tomato slices: flour, then egg mixture, then cornmeal.
  10. When the tomato slices are golden brown, flip to the other side.
  11. When brown on both sides, remove them to a plate with an absorbent paper towel.

Note:  Use Creole (or Cajun) seasoning in place of the paprika, pepper and salt.  

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