Shortcut Fried Green Tomatoes

In the world of food, few things make me happier than the start of tomato season! Thanks to a greenhouse grower here in North Carolina, we’re lucky enough to start seeing locally grown tomatoes at our farmers’ market as early as April and sometimes even March (depending on the season). Granted, you have to set your alarm to get in line early, but it’s oh. so. worth. it! Last weekend at the market my daughters and I were picking through the lovely stock of red tomatoes when my 9-year-old saw the green ones and begged me to make fried green tomatoes. Okay, twist my arm. :)

Shortcut Fried Green Tomatoes on 100 Days of Real Food

Many Fried Green Tomato recipes involve lots of steps, including a milk bath and adding seasonings and regular flour to your corn meal. I’m sure they all taste fabulous, but my goal in the kitchen is almost always quick and easy (and tasting great, of course!). So I literally just coat my sliced green tomatoes in corn meal and fry them up in a cast iron skillet for the quickest and easiest of all Fried Green Tomato recipes. Then I whip together a 3-ingredient sauce, and let me tell you what – they are gone in no time. If you’ve never tried this southern delicacy, you are definitely missing out! Better late than never, though. So get cooking. :)

Shortcut Fried Green Tomatoes on 100 Days of Real Food

Shortcut Fried Green Tomatoes on 100 Days of Real Food

Shortcut Fried Green Tomatoes

Last weekend at the market my daughters and I were picking through the lovely stock of red tomatoes when my 9-year-old saw the green ones and begged me to make fried green tomatoes. Okay, twist my arm. :)
5 from 1 vote
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Print Recipe
Servings: 4 people

Ingredients
  

For the Dipping Sauce

  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder

For the Tomatoes

  • 2 green tomatoes weighing 12-14 ounces total
  • 2/3 cup whole-grain cornmeal finely ground
  • ghee (aka clarified butter) or other high-temperature cooking oil
  • salt to taste
  • pepper to taste

Instructions
 

  • To make the dipping sauce, whisk together the sour cream, lemon juice, and garlic powder in a small bowl. Set aside.
  • Thinly slice the green tomatoes (about 1/4-inch thick) and dredge both sides in the cornmeal.
  • Heat a thin layer of clarified butter (ghee) in a cast iron skillet over medium heat. Cook in batches until tender when pierced with a fork and both sides are golden brown, a couple minutes per side. To prevent the skillet from getting dry, add more ghee when necessary. Wipe out the skillet in-between batches (otherwise the crumbs will burn).
  • Transfer to a paper-towel lined plate, season with salt and pepper, and serve warm with dipping sauce.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Shortcut Fried Green Tomatoes
Amount Per Serving
Calories 71 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 31mg1%
Potassium 166mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 575IU12%
Vitamin C 15.6mg19%
Calcium 40mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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18 thoughts on “Shortcut Fried Green Tomatoes”

  1. Not a huge fan of fried green tomatoes, but this is the way to do them. Even the dipping sauce was tasty!

  2. 5 stars
    Sounds perfect, I use same recipe except soometimes I add in cayenne and turmeric. But MUST try the dipping sauce. Sounds like a perfect compliment.

  3. and even quicker, fry in coconut oil, and add salt and pepper for seasoning, no flour or cornmeal needed. Though I might need to do cornmeal and sour cream soon!

  4. This looks good and I’ll give it a try when ours start to come in. Could this be done for eggplant? We planted some in our garden this year for the first time, so I’m looking for ideas.

  5. Oh, yum!! Do they sell tomatoes green at the grocery store? We are undergoing a huge garden remodel right now and I am getting a late start getting my tomato plants in, but I’d love to try this recipe soon!

  6. I’ve always made my FGTs the same way. And I’m looking forward to trying your sauce. But you know what else makes a nice combination? Peach and Pepper jelly. Which is great because I love Peach and Pepper jelly and I haven’t found many other uses for it,,,,

  7. Kimberly Beasley

    My favorite fried green tomatoes are still the way I grew up eating them. Not fully green…a little orange to make them sweeter. In a bowl you put flour, salt and pepper and mix. Coat the tomato slices and fry in butter or oil. More delicious than any others I’ve ever had!

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