Fried Green Tomatoes

Diane Hopson Smith


What could be more southern than an all-over crunchy firm tomato that’s been battered into a deep-fried delicacy? Right!

Well, according Robert F. Moss, a food historian and writer in South Carolina, “they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.”

Who would have thought!! No matter where they originated, I've been loving them all my life!

Hope you enjoy too!

pinch tips: How to Wash Fruits & Vegetables



10 Min


10 Min


Pan Fry


3 large
firm green tomatoes
2 c
vegetable or peanut oil for frying
1 c
2 c
self-rising flour
fresh ground black pepper, to taste

Directions Step-By-Step

Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
Heat the oil over a medium-high heat in a large skillet.
Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American