Fried Green Tomatoes

There’s a newish restaurant in Guinda called the Guinda Commons. It’s the only restaurant in town and they do a lot of southern cooking. One of the favorites on their menu is their fried green tomatoes, so good that I often order several servings. One day when I went in and sat down at the bar, the fellow next to me was eating a BLT sandwich with fried green tomatoes instead of regular tomatoes. Way to go! There are other ways to use green tomatoes. This web site ( with-green-tomatoes-66605) has some ideas. Our crew thinks the best idea is green salsa!


Classic southern fried green tomatoes are cooked in bacon drippings in a cast iron skillet. Here we use safflower oil instead.

1 pound green tomatoes

1/2 cup cornmeal

salt and freshly ground pepper

Safflower oil – or whatever oil you like to use for frying



1. Slice the tomatoes about 1/2 inch thick. Season the cornmeal with salt and pepper and dredge the tomatoes in it.

2. Heat a heavy skillet, either cast iron or nonstick, over medium-high heat and add enough oil to coat the bottom by about 1/8-inch. Fry the tomatoes on each side until golden, about two or three minutes per side. Drain on paper towels or on a paper bag on a rack.

meal or course
brunch, buffet, dinner, lunch, side, snack, vegetable dish