Fried Green Tomatoes – A Healthy Style

October 5, 2010 · 14 comments

This is a food, like asparagus, that people either love or hate. Most yanks have never eaten fried green tomatoes, and all I have to say is, if I can try Pennsylvania scrapple (not bad in small qualities) you just might want to try fried green tomatoes.

It is the end of the season for gardening in the Midwest, yet a few tomatoes struggle to survive the oncoming winter. As a lover of FGT I grab these little hangers-on, fry them and enjoy as a delicacy. I won’t see them again until sometime in July next year. Occasionally they can be found in specialty stores if you don’t have a garden.

Traditionally in the south, FGT  are made with lard or some sort of cooking oil. Of course, like fries from McDonald’s, they are tasty, but not in the realm of health food. My wife, a connoisseur of organic and health foods, has her own way of making them. At the request of one of my best good Twitter buddies, here then is her recipe.

Obviously, you need green tomatoes. Note, they don’t have to be absolutely green. If they are just beginning to turn, they will fry just fine. Slice them no more than 1/4 in thick.
Dip the slices in plain cornmeal
Beat an egg unmercifully
Dip the previous slice in the egg
Dip again in cornmeal

A cast iron skillet is a must for FGT. Fry them in high heat sunflower oil. We use a product from a local market that sells such stuff. It is Spectrum, expeller pressed, organic, high heat sunflower oil.

Usually we would use a high quality olive oil for cooking, but at high heat it breaks down – according to my wife not a good thing to happen.
Turn them until brown on both sides.

It doesn’t get much more simple than this.

When you take them out of the skillet, place them on a paper towel to absorb excess oil. Wrap them in foil to keep them warm at the table.


We eat these with fish, beans or as a sort of appetizer. I commit the blasphemous act of dunking them in ketchup – my grandmother must turn in her grave at such an irreverent act.

And now, I look forward to next years supply of green tomatoes, fresh from my own garden.


Randy Murray October 5, 2010 at 8:28 am

I’m a big fan of fried green tomatoes. It was a summer treat and we had them often, along with sweet corn we’d harvested and placed immediately in the pot. A true taste of summer.

One tip: slice the tomatoes and then salt them heavily. Let them sit for at least an hour. Rinse and pat dry before dipping and frying. The salt will remove some of the excess water.
Randy Murray´s last blog ..The Spend Nothing Game Home Edition- Not Too Hot- Not Too Cool

Hal Brown October 5, 2010 at 4:48 pm

Thanks for the tip Randy. The salt will probably enhance the flavor as well.

Randy Murray October 6, 2010 at 8:11 am

BTW – here’s my recipe for the week (which would be good with GFT): Antipasto Vegetables
Randy Murray´s last blog ..The Spend Nothing Game Home Edition- Not Too Hot- Not Too Cool

Mari B October 5, 2010 at 11:45 am

I’m so excited to note that not only do I have the essential green tomatoes, but also the required cornmeal and sunflower oil. Thrilled to be in receipt of your well-tested recipe: I can barely wait to make them later today.

Thank you to your wife and you, Hal, “one of my best good Twitter buddies!”

Hal Brown October 5, 2010 at 4:49 pm

Thanks Mari. Please let me know if you like them.

mari October 7, 2010 at 11:17 am

i’ve found that a lot of people who don’t like fried green tomatoes, once they’ve had them that are made right like them – and ask for them. i make mine exactly like you do.
mari´s last blog ..chizine contestMy ComLuv Profile

Hal Brown October 7, 2010 at 11:58 am

Personally, I love trying new foods. Probably the most unusual thing I’ve had is Menudo, a Mexican food. It is usually reserved for special occasions. What is, is a stew made from bull balls – there is more to it than that, but you get the idea.
It was… OK.

Kissie October 10, 2010 at 4:43 pm

As a vegan, I shouldn’t be telling you this but you prepare the scrapple the same exact way and you will want a larger portion! ;-) (But you ain’t heard that from me.)

FGT happens to be my daughter’s favorite, but I doubt she’d ever cook ANYTHING in lard – yuck! I’m glad her affection for Paula Deen hasn’t caused her to make her food ideas any more damaging. I’m trying to encourage her to broaden her horizon by getting closer to your wife’s way of thinking.

And, what person with a working palate doesn’t like ASPARAGUS?!
Kissie´s last blog ..Should I Blog ItMy ComLuv Profile

Hal Brown October 10, 2010 at 6:43 pm

When I was growing up we ate fried lard. We were poor, didn’t have anything to put in it so we Mom just fried the lard. Kidding of course, she put whatever was available in it. That was life back then. Fortunately we have moved on.

Asparagus! Yuck. Same with greens of any kind. Being from the south, I’ve seen a lot of greens on the table – everything from spinach, to dandelion to poke greens. I like most foods, but… My uncle once said (he hated greens too) that he was not born a cow; he needed meat and potatoes.

Thanks Kissie.

Kissie October 11, 2010 at 12:48 pm

lol, FYI … I’m scared to tweet today for fear I may take up your whole timeline.

Interested in doing a guest post for me? ;-0
Kissie´s last blog ..The Ultimate RockMy ComLuv Profile

Hal Brown October 11, 2010 at 1:23 pm

LOL I wasn’t referring to you. In fact there is another woman who does rule the column on TweetDeck.

I’d like to do a post for you. Your blog is sorta like mine (I think). You post whatever you want. What do you have in mind. Email me

Thanks again

Hal Brown October 14, 2010 at 1:51 pm

Let me know about the guest post.

Aaron Fuller December 1, 2010 at 7:14 am

I tried cooking fried green tomatoes served with a mix of mayonnaise and ketchup. Taste so great, but my mom and brother don’t actually like it. I don’t know why, maybe they are not used to it. Though they are good with onion rings.
Aaron Fuller´s last blog ..Reverse Phone Number Lookup

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