Fried Green Tomatoes

Having never cooked with (or even seen in real life) green tomatoes, when we got some with our farm share I scoured my cookbooks, online recipe sites and even posted a request to my friends on Facebook looking for a great recipe to try. And I lucked out and fell in love with the first one I tried.

A couple notes on the recipe itself:

  • Don’t be shy with the garlic powder!
  • I found adding salt to the dry mixture adds a lot (they definitely needed more salt the first time with salt only in the buttermilk)
  • They are fantastic with a couple drops of tabasco
  • The recipe is very scalable for however many green tomatoes you have
  • Make a lot…they will go fast!

Fried Green Tomatoes Recipe Source: Tyler Florence, The Food Network

Prep Time: 10 min. Cook Time: 15 min. Level: Easy.

Serves: 4 to 8 servings


    • 1 cup stone-ground cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon garlic powder
    • Pinch cayenne (I left this out)
    • 1 1/2 cups buttermilk
    • Kosher salt and freshly ground black pepper
    • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
    • 1/2 cup vegetable oil
    • Hot pepper sauce, for serving
    • Lemon wedges, for serving


In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.

Serve with hot pepper sauce and lemon.

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