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Fried Green Tomatoes: Grammy Style

According to my Mother, “Mama raised some beautiful, fist-sized tomatoes.  We’d go out to the garden at Kennedy Street in D.C. and get baby squash, a few green beans, greens, and one time you wanted to plant like the Indians, so we planted broccoli each with a sardine.”  

Green Cherokee Purples


  • 2 medium, firm green tomatoes–of a nice round shape….about 3 inches in diameter
  • Kosher Salt, to taste
  • 1 cup all-purpose flour
  • Black Pepper, Coarse, to taste
  • Cayenne Pepper, to taste
  • 1/4 cup vegetable oil
  • Small hot green chilies
  • green onion/scallion/sliced thin

Wash the green tomatoes, cut them in a quarter inch or half inch slices depending on your preference.  Season the tomato slices with a little kosher salt, coarse black pepper and a pinch of cayenne.  Season the flour with the same.  Dredge in the flour.  Heat the oil to hot but not smoking.  Fry each tomato slice about two minutes per side.  Drain on paper towels.  Garnish with a small pinch of salt and cayenne, the chopped green chilies and green onion and enjoy.