Fried Green Tomatoes

“Yuck” my colleague Ann, who gardens, said when I told her what I intended to do with the green tomatoes she brought me.  In the UK, people make chutney from the early autumn green tomatoes that never get around to ripening.   But I’m a Southern girl at heart and know about Fried Green Tomatoes.  Even though I grew up in Southern California, my parents were from the South – my Mom, Nell Rose, hailed from North Carolina and my dad, Frank, was an Okie from Muscogee.





Steve and I are hosting a Samhain (pronounced SOW-in) feast on Saturday night.  Samhain is a festival held at the end of the harvest season in Gaelic cultures. Principally a harvest festival, it also has aspects of a festival of the dead and is a time to honour the ancestors.  We’re cooking a huge pot of cassoulet as the centrepiece of the meal and we’ve asked each of our guests to make and bring a dish that some of their ancestors would have eaten.   My contribution will be fried green tomatoes and okra.  More on the whole Samhain thing in another post, now let’s have something to eat!

Fried Green Tomatoes

  • One or two medium green tomatoes per person
  • Salt and pepper
  • Cornmeal or polenta
  • Bacon drippings, sunflower oil or sunflower oil that streaky bacon has been cooked in

Slice the tomatoes about ¼-inch thick, season with salt and pepper and then coat both sides in cornmeal.  In a large skillet, heat enough oil to coat the bottom of the pan and fry tomatoes until lightly browned on both sides.

Steve says, ‘Surprisingly, tasty!”

When I made these the other night, I fried up some boneless chicken fillets, Southern style, made a pan of buttermilk biscuits and boiled some green beans for a Southern meal.


Last night I made BFGT sandwiches for dinner.

BFGT Sandwich

  • Three slices of streaky bacon
  • Three slices of fried green tomato
  • Welsh Rabbit cheese sauce or Mature cheddar cheese
  • Ciabatta
  • Butter
  • Jalapeño peppers

Cook and drain the bacon slices.  Fry the tomatoes in the fat.  Split the ciabatta lengthwise and toast under a grill  Butter it and spread with cheese sauce or thin slices of cheddar.  Grill until brown and bubbly.  To assemble the BFGT, layer bacon and fried tomatoes on one half of the bread, add a few sliced jalapeño peppers and top with the other slice.


Pretty dang good!


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