It’s unthinkable to pass up a plate of fried green tomatoes in the South.
Learn how to make fried green tomatoes, plus how to serve and store them.
Caitlin Bensel; Food Stylist: Rebecca Cummins
What’s So Special About Fried Green Tomatoes?
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Upon mention, many people think of the 1991 movie of the same name starringKathy Batesand Jessica Tandy.
Here’s everything you need.
Drain on paper towels or a rack.
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Sprinkle hot tomatoes with salt.
Frequently Asked Questions
For the purposes of this recipe, yes.
Picking the perfect green tomato is a vital part of fried green tomatoes.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
Look for a tomato that is still completely green but mature.
Flip the tomato over and look at the blossom end.
If it’s full and plump, it’s mature.
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If it still has some bumps, it’s not quite ready.
You want as little gel around the seeds as possible.
Green tomatoes are more firm and crisp than ripe red tomatoes.
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They will hold up better while being fried, and they won’t turn into a mushy mess.
A ripe tomato is very soft and will likely fall apart during the breading or frying.
Green tomatoes are great to eat without frying.
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They are more tart and acidic.
