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RECIPES

Green Tomatoes Week: Classic Fried

Green Tomatoes Week: Classic Fried

My grandmother, Fannie Green always made fried green tomatoes for me. These are about as basic as they get. Green tomatoes have a very delicate flavor and can be overwhelmed with other seasonings. I like the plain, simple fried green tomatoes best.

Green Tomatoes Week: Classic Fried

My grandmother, Fannie Green always made fried green tomatoes for me. These are about as basic as they get. Green tomatoes have a very delicate flavor and can be overwhelmed with other seasonings. I like the plain, simple fried green tomatoes best.

Author
Lehman's

Ingredients

  • 1 medium green tomato (tennis ball sized)
  • Unseasoned flour
  • Lard (enough for 1–2 inches in a cast iron skillet)
  • Salt
  • Pepper

Directions

  1. Start by melting lard in a cast iron skillet before slicing the tomato.
  2. Heat the lard to 350°F–370°F and check with a thermometer.
  3. Slice the green tomato into 1/4-inch thick slices.
  4. Dredge each slice in unseasoned flour, coating both sides evenly.
  5. Place floured slices directly into the hot lard immediately after coating.
  6. Do not let the floured slices sit or the coating will become soggy.
  7. Fry until the bottom is lightly browned.
  8. Flip each slice and fry the other side until lightly browned.
  9. Remove the tomatoes and place them in a single layer on paper towels or butcher paper to drain.
  10. Season immediately with salt and pepper while still hot.
  11. Serve warm.
  12. Eat immediately for best texture and flavor
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