Fried Green Tomatoes

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Fried green tomatoes are so southern and so delicious. They are thick, tart, awesomeness that pair well with spreads, grilled cheese, burgers, or stand alone just fine. They are seasonal, so tough to find all year. When you find ‘em … get ‘em!

Pickled green tomatoes or fried green tomatoes? I’m in! When pickling or canning (if you’ve never canned and need tools, check these out) we always use and recommend using a USDA recipe to start. Special spices, or flavor customization can easily be done once you have the basic canning recipe and instructions. I love this pickled green tomato recipe. Luckily, frying these require much less attention.

Quick and Healthy Meal Plan

I like them really crispy. I cut them kind of thick and let them cook for about 4 mins on each side or until they look the right color golden. I use corn meal, flour and seasoned bread crumbs for the batter and I double dredge.

My father-in-law teases my mother-in-law and says the smoke alarm is the dinner bell. Don’t be like her. When frying food 350 degrees is usually an optimal temperature. That will be about medium heat to medium high. Typically it is not high heat. Cooking on high will likely give you a very crisp, dark outside and often times not cooked or in the case of these tomatoes a still hard, raw tomato.

You want the tomato to soften up so it is easily cut with a butter knife. The good thing about these is they are nice and firm to start. Four minutes on both sides at medium heat should be sufficient.

Around here these come into season mid-summer. I have seen other places where Green tomatoes mean Fall is coming. Whenever green tomatoes are ripe in your area be sure to grab some up and give this super easy recipe a try.

Fried green tomatoes are delicious spread with pimento cheese. Mmmmmmmmmm! Mmmmmmm! So good. Seriously. Or just serve ‘em hot with salt and watch them disappear.