Southern-Style Fried Green Tomatoes

February 9, 2016 (Last Updated: March 12, 2021)

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.

Did you know that Fried Green Tomatoes are one of the so-called Traditional Southern Menu items that had a murky background, and no one knows if it’s a real Southern standing tradition or from the Midwestern states? Imagine the shock and horror on many Southern folks reading this for the first time.

 

Southern-Style Fried Green Tomatoes The first time I Googled the history of one of our favorite Southern comfort foods, Fried Green Tomatoes, I almost fell out of my chair reading an article titled “The Surprising Origins of Fried Green Tomatoes” which claims our beloved Southern-Style Fried Green Tomatoes may not be such a Southern creation after all. My first reaction was what? Seriously? Hold on a cotton-picking minute!

 

Smithsonianmag.com ‘s article titled, The Surprising Origins of Fried Green Tomatoes by Lisa Bramen, stated according to 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 on the menu of the home-economics school of cooking teachers who flourished in the United States in the early to mid 20th century.”

 

In another article on SeriousEats.com titled, The Hollywood Effect: How Fried Green Tomatoes Became a Southern ‘Classic’ by Richard Moss; he writes,” Like several other iconic foods we’ve looked into for this series, the roots of fried green tomatoes in the South don’t run nearly as deep as one might think. What’s unique about their story is that we know the exact day that fried green tomatoes were transformed into a Southern icon: January 24, 1992.”

 

Richard Moss doesn’t know this, but one entire side of my family has resided in one southern state or another for over 200 years; trust me when I tell Y’all, I have a great grannie that learned how to make Fried Green Tomatoes from her mama; which was born and raised in the state of Tennessee; so thank goodness I also read in Roberts article, this exact quote, “I’m not claiming that before 1992 no one in the South was eating fried green tomatoes—some people undoubtedly were. But, there was nothing particularly Southern about the dish.

 
 

The Moral of the story?

We never truly own a recipe or food creation; someone had created something similar long before we laid claim to the method. I am going to go as far as saying anyone who has ever farmed tomatoes has probably created something long before we have ever thought of making it. However, don’t believe everything you read on the net about recipes, because I have read some pretty inaccurate information on a lot of methods.

 

 

 

Southern-Style Fried Green TomatoesSlice 3 large green tomatoes about 1/4 of an inch thick, using either a very sharp knife or serrated knife. It is ok if the tomatoes have a slick pink tinge to them, as pictured above. Place tomatoes on either a wire baker rack or plate lined with paper towels to remove the excess moisture. I usually add a bit of kosher salt to mine, which also helps remove the excess moisture from the green tomatoes. Let sit for about 30 minutes.

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.Place 1 cup of all-purpose flour in a dish, and it doesn’t need to be sifted; we aren’t baking cakes here today, Y’all, those green tomatoes are pretty forgiving if a few lumps like you see in the picture above.

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.Crack three large eggs into a bowl careful of the shells, using a small whisk, lightly beat the eggs. If you don’t have a small whisk, don’t panic; no worries, use a fork to beat the eggs lightly. They will come out the same as if you used a fancy little whisk for this task.

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.In a medium glass bowl combine 2 cups of all-purpose flour, 1 of a cup of self-rising cornmeal, and one teaspoon of Cajun seasoning, I use Slap Ya Mama brand; because I like more seasoning than salt in my Cajun Spices. If you prefer another brand, no worries, use your brand. Combine the all-purpose flour, self-rising flour, and Cajun seasoning thoroughly.

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.Once those yummy tart green tomatoes have released their excess moisture, dredge the slices one at a time in the plate of all-purpose flour, be sure to dredge the green tomatoes on both sides as that’s what helps keep that yummy batter on Y’all. One of my other secrets to keeping all that crunchy batter on is dipping those green tomato slices in egg instead of buttermilk like most folks do. Be sure once again to dip both sides of the green tomato slices in the lightly beaten eggs.

 

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.Take each flour dredged, and egg coated green tomato slice and place it in the batter mix, evenly coated both sides of your fried green tomato slices with the batter. Lightly shake the slice to remove excess mixture if needed.

Next place the battered green tomato slices in a cast-iron skillet with cooking oil about 3/4 of an inch deep; on medium-high heat. Heat the oil till if you add a drop of water it lightly sizzles. Place green tomato slices in hot oil and brown carefully on each side, careful not to over-brown the green tomatoes; I do mine in small batches. Place on a paper towel-lined plate when done and serve immediately.

Luckily here in Florida, the local markets know we love our Southern-Style Fried Green Tomatoes so that you can bet in the produce section in Winn-Dixie at any given time, all year round there will be green tomatoes available for us to fry up a batch of our Fried Green Tomatoes when we get to craving them.

 

 
 
 

Ingredients for Southern-Style Fried Green Tomatoes

  • Three very green tomatoes sliced 1/4 in thick
  • Three large eggs lightly beaten
  • Three cups of all-purpose flour
  • One cup of self-rising cornmeal
  • One teaspoon of Cajun Seasoning
  • kosher salt, optional

 

 

 

Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.

Southern-Style Fried Green Tomatoes

hmccallum
Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from all-purpose flour, self-rising cornmeal, and Cajun seasoning.
5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
0 mins
Total Time 35 mins
Course Side Dish
Cuisine American, Southern
Servings 6 People
Calories 380 kcal

Ingredients
  

  • 3 Very green tomatoes sliced 1/4 in thick
  • 3 Large Eggs lightly beaten
  • 3 cups All-purpose flour
  • 1 cup Self-rising cornmeal
  • 1 teaspoon Cajun Seasoning
  • Kosher salt to taste
  • Black Pepper to taste

Instructions
 

  • Slice 3 large green tomatoes about ¼ of an inch thick, using either a very sharp knife or serrated knife. It is ok if the tomatoes have a slick pink tinge to them, as pictured above. Place tomatoes on either a wire baker rack or plate lined with paper towels to remove the excess moisture. I usually add a bit of kosher salt to mine, which helps remove the excess moisture from the green tomatoes. Let sit for about 30 minutes.
  • Place 1 cup of all-purpose flour in a dish. It doesn’t need to be sifted.
  • Crack 3 large eggs into a bowl, careful of the eggshells, using a small whisk, lightly beat the eggs. If you don’t have a small whisk, don’t panic; no worries, use a fork to lightly beat the eggs. They will come out the same as if you used a fancy little whisk for this task.
  • In a medium glass bowl combine 2 cups of all-purpose flour, 1cup of self-rising cornmeal, and 1 teaspoon of Cajun seasoning, I use the Slap Ya Mama brand; because I like more seasoning than salt in my Cajun Spices. If you prefer another brand, no worries use your brand. Combine the all-purpose flour, self-rising flour, and Cajun seasoning thoroughly.
  • Once the green tomatoes have released their excess moisture, dredge the slices one at a time in the plate of all-purpose flour, be sure to dredge the green tomatoes on both sides as that’s what helps keep the batter on them.
  • Dip the green tomato slices in the lightly beaten egg; be sure once again to dip both sides of the green tomato slices in the lightly beaten egg.
  • Take each flour dredged and egg coated green tomato slice and place it in the batter mix, evenly coated both sides of your fried green tomato slices with the batter. Lightly shake the slice to remove excess batter if needed.
  • Next place in a cast-iron skillet with cooking oil about ¾ of an inch deep; on medium-high heat. Heat the oil till if you add a drop of water it lightly sizzles. Place green tomato slices in hot oil and brown lightly on each side, careful not to over-brown the green tomatoes. I do mine in small batches.
  • Place on a paper towel lined plate when done and serve immediately.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Serving: 01Calories: 380kcalCarbohydrates: 71gProtein: 13gFat: 5gSaturated Fat: 1gCholesterol: 93mgSodium: 46mgPotassium: 320mgFiber: 5gSugar: 3gVitamin A: 694IUVitamin C: 14mgCalcium: 34mgIron: 5mg
Keyword Fried Green Tomatoes, Tomato Recipes
Tried this recipe?Let us know how it was!

 

 If you enjoyed this recipe for Southern-Style Fried Green Tomatoes, here are a few other suggested recipes to try.

  • Southern-Style Chicken and Dumplings has a soothing flavor with a delightful texture of stewed chicken, and delicious homemade dumplings in a thickened broth that will capture any Southern Soul the way Scarlett O’Hara would have liked to have won the dashing Rhett in the famous black and white movie “Gone With the Wind.”
  • Southern-Style White Beans and Ham topped with fresh sliced garden fresh green onions, diced jalapeño peppers, and served with freshly cooked collard greens and a nice warm buttery slice of cornbread.
  • Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season, hands down; made with delicious Florida sweet corn, simmered in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns.
 
 

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Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. In the South, we love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day.

 

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9 Comments

  • Reply
    Pickled Eggs and Beets | The McCallum's Shamrock Patch
    March 11, 2021 at 3:41 pm

    […] Southern-Style Fried Green Tomatoes are deliciously tart with a Southern-style crispy batter made from All-purpose flour, Self-rising cornmeal, and Cajun seasoning. We love our fried green tomatoes as much as we love our sweet tea and lemon-aid on a hot summer day in the South. […]

  • Reply
    Tracy
    February 24, 2019 at 11:16 am

    Whoa, fascinating!! I love the history lesson AND This recipe. Love a good friend green tomato!

  • Reply
    Danielle
    February 24, 2019 at 10:25 am

    Living in Nashville I eat fried green tomatoes in restaurants a lot – this looks like a delicious version to bring those flavors to your own kitchen!

  • Reply
    Toni
    February 24, 2019 at 10:01 am

    What a gorgeous recipe! The coating on these is so amazing.

    • Reply
      hmccallum
      February 24, 2019 at 10:14 am

      Thank you, Toni, I appreciate the comment. The breading is so important or you have a soggy mess. Have a great day.

  • Reply
    Danielle@wenthere8this.com
    February 24, 2019 at 9:26 am

    so true about not believing anything n the net. so much misinformation! Anyways, fried green tomatoes are just awesome and these ones look amazing. perfectly golden brown and crispy.

    • Reply
      hmccallum
      February 24, 2019 at 9:33 am

      Danielle, I have a friend who reads things on the net and thinks they are the Gospel Truth, drives me insane lol. Thank you for stopping by and commenting. Have a wonderful day.

  • Reply
    CC
    February 22, 2016 at 8:02 pm

    I have had fried green tomatoes and they are wonderful! Sharing this delicious recipe on my FB page!

    • Reply
      Heidy L. McCallum
      February 23, 2016 at 12:44 am

      Thank you, Christina, that is really sweet of you.
      Thank you again!
      Heidy

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