Yes, I know there’s a movie by that name, but fried green tomatoes have been around a lot longer.
This delicacy is usually reserved for the end of summer when there are tomatoes left on the vine that will not have ripened before the first frost. They would be harvested and meet one of two fates. Some would be pickled for winter consumption and others would meet the sweetest fate of all, becoming fried green tomatoes.
Recipes vary by region. All I have to go on is what I grew up with.
- Green tomatoes, sliced 1/4 inch thick
- 1-2 eggs, scrambled
- 1/4 flour
- 1/4 cup vegetable oil
- salt and pepper
Season flour with salt and pepper to taste.
Heat vegetable oil in skillet until surface of oil ripples.
Dip tomato slices in eggs, then in seasoned flour.
Place into hot oil until lightly browned. Flip over and brown other side. Remove from pan.
If you have plenty of tomatoes on the vine and are impatient , this recipe will allow you to enjoy some of them while you wait for the rest to ripen.