The Pioneer Woman Tasty Kitchen
Avatar of georgiapellegrini

Fried Green Tomatoes

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

 
Every September I always have at least a few green tomatoes dangling in the garden. This is always a good thing because while ripe juicy red tomatoes are wonderful, green tomatoes are much more of a delicacy for me and hard to come by any other time of year. This was the perfect time for me to make this Fried Green Tomato recipe by Cookin’ Cowgirl.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Here are some of the candidates from the garden in various sizes. Strange looking but tasty in their own right. And if you don’t have any in the garden, I bet a neighbor, a farm stand or a farmers market has plenty of them right now. And you know what? I have even done this with ripe tomatoes and they’re wonderful too.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

And here is what you’ll need to bread them well: eggs, milk, flour, cornmeal and bacon!

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

First, render the bacon slowly over low heat in order to release the fat. The fat is what you want to save in order to fry the tomatoes. It gives it that extra special je ne sai quois that only bacon can give. But if you don’t have bacon or want to save time, you could use grape seed or vegetable oil just as easily.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

The bacon will look like this when it has fully rendered. Remove it from the fat with a fork and set it aside on some paper towels. Then eat it at your leisure! Turn off the heat and let the fat sit in the pan while you prep the tomatoes.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Slice the tomatoes horizontally in 1/4 –inch thick slices…

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Drop the tomato slices one at a time, first in the milk …

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Then in the flour …

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Then in the beaten eggs, then in the cornmeal.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Over medium heat, fry the tomatoes in the bacon fat until brown on one side…

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

Then flip and brown on the other side. You may need to do it in batches, removing them from the pan and laying them on paper towels and giving them a good sprinkle of salt and pepper to help keep them crisp.

 
 
 
Tasty Kitchen Blog: Fried Green Tomatoes. Guest post by Georgia Pellegrini, recipe submitted by TK member Stephanie of Cookin' Cowgirl.

And there you have it! It’s just that simple and easy. This is a beautiful and tasty way to end the summer. Thanks so much to Stephanie for sharing this recipe and inspiration! And be sure to check out her website, Cookin’ Cowgirl, for other great recipes.

 
 

Printable Recipe

Fried Green Tomatoes

See post on Cookin Cowgirl’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A Southern classic, done the right way.

Ingredients

  • 2 whole Medium, Firm Green Tomatoes
  • 1 pound Turkey Bacon
  • 1 cup Vegetable Oil, Optional
  • ½ cups Milk
  • ½ cups Whole Wheat Flour
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Optional Seasoning
  • 3 whole Eggs, Beaten
  • ½ cups Cornmeal

Preparation Instructions

Use a mandoline to slice each tomato into eight 1/4-inch thick slices. Cook bacon in a cast iron skillet. Remove bacon and leave grease in the pan. Add additional oil if necessary and heat to medium.

Meanwhile, set up breading station using 4 shallow dishes. Put milk in the first; flour, salt, pepper and seasoning in the second; eggs in the third; cornmeal in the fourth. Dip a tomato slice in the milk, then the flour mixture, then the egg, then the cornmeal. Fry tomato slices for 2 minutes on each side. If they are browning too quickly, turn the heat down. They will need about 4 minutes total for the tomato to become slightly softened on the inside. Repeat with all tomato slices. Remove tomatoes and drain on a paper towel-covered plate. Serve warm.

Makes 16 slices.

 
 

_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

36 Comments

Comments are closed for this recipe.

ellen on 9.29.2011

These look wonderful! I used the recipe and they were very delicious! Thank you for sharing :-)

Kimberly on 9.24.2011

As a born and raised Southerner, fried green tomatoes were a staple at my grandmother’s house all through the summer. She served them as a side with pork chops or chicken and country vegetables. Now that I’m an adult, I still love them served as a side, but they are simply marvelous when topped with a small crab cake (or boiled shrimp) and remoulade sauce. This is a perfect recipe – you really can’t leave out an ingredient – it affects the taste!

DanaKitt on 9.20.2011

All we do with our Fried Green Tomatoes is add salt & pepper to some flour. Coat the slices with the flour. Fry in the skillet with some parmasen(spell) cheese sprinkled on them. Nice and simple, not alot of steps.

BethK on 9.20.2011

I have loved those tart treasures since first experiencing them in a small Georgia town cafe. I use spiced buttermilk as a soak and a mixture of corn flour and corn meal for the dredge. The bacon fat is a “must” to get the flavor just right, even if you pair it with a canola or vegetable oil.

I usually crumble the bacon on top at serving and drizzle with a basalmic reduction.

Mrs C on 9.20.2011

Oh I love fried green tomatoes so much but have never tried making them!! These look so beyond delicious. Plus one of my favorite movies :) I recently made a lemon-rosemary chicken…delicious!