Fried green tomatoes — unripe tomatoes sliced thick, dredged in seasoned cornmeal, and fried until golden — are a Southern institution that emerged from the same economy as every other fried Southern food: cheap ingredients (unripe tomatoes from the garden), cornmeal (the universal coating), and hot fat. The tartness of the unripe tomato against the seasoned cornmeal crust, served with remoulade or ranch dressing, is a flavour combination that converts anyone who thinks tomatoes must be red to be useful.
Green (unripe) tomatoes sliced 8-10mm thick, dredged in seasoned cornmeal (salt, pepper, cayenne, sometimes a flour-egg-cornmeal three-stage breading), and fried in a skillet with a generous layer of oil or bacon drippings at 175°C until both sides are deeply golden and crispy. The tomato inside should be warm, slightly softened but still firm, and tangily tart — a counterpoint to the crispy, savoury coating.
1) Thick slices — too thin and the tomato disintegrates; too thick and the cornmeal burns before the centre warms. 8-10mm is correct. 2) Cornmeal, not breadcrumbs — the Southern standard. The corn flavour and crunch define the dish. 3) Season the cornmeal aggressively — the tart tomato can handle bold seasoning. 4) Fry in shallow oil in a skillet — not deep-fried. The flat tomato slice needs even contact with the pan.
Fried green tomatoes with Creole remoulade (LA2-15) or pimento cheese (AM5-11) melted on top. The BLT made with fried green tomatoes instead of raw red — the FGBT — is the Southern sandwich upgrade.
Using ripe tomatoes — they're too soft and watery; the coating slides off and the interior becomes mush. Slicing too thin — the tomato vanishes inside the coating.
John Egerton — Southern Food; Nathalie Dupree — Mastering the Art of Southern Cooking