Fried Green Tomatoes at the Whistle Stop Cafe!

I have a special place in my heart for fried green tomatoes, as they always evoke memories of my sister and me watching the movie, reading the book, and walking to our local grocer, Alpha Beta, in an effort to replicate the recipe in the back of the book.

Being California girls, we had no clue about green tomatoes, bacon grease, or cornmeal.  Our failed attempt involved red tomatoes, crushed cornflakes, and a relatively mushy result that left us wondering why the heck anyone would want to name a book after them, let alone eat them.

Once I moved to Kentucky, I was looking forward to my first taste of real fried green tomatoes, and boy, was it was a memorable one.  The crisp crusty exterior encasing a hot, tart tomato slice was unlike anything I’d ever eaten.  Now I can’t resist ordering them anytime I see them on a menu, but nothing beats the homemade version, which is unbelievably cheap and easy to prepare.

This dish utilizes both red and green tomatoes in a summery pairing straight from the garden. With the cool summer we’ve been having, it’s no wonder our tomatoes are taking their time turning red!

Green tomatoes are a welcome treat, though, with their gorgeous color and lemony tartness.  They’re nice and firm, so they’re able to withstand a cooking method like frying.

I think everyone has their own way of making them and serving them, but I think they’re best when soaked in buttermilk, then breaded in a mixture of flour, cornmeal, and breadcrumbs.

The tartness of the green tomatoes is deliciously offset with my sweet Red Tomato Chutney, but could also be served plain or with a bit of storebought marinara sauce. Leftover fried green tomatoes? Tuck them into a BLT in place of sliced red tomatoes for an extra treat.

These are shallow fried in a bit of olive oil, but could also be oven fried by placing slices on a baking sheet and broiling for 3-4 minutes per side.

Stop ‘n Go Fried Green Tomatoes with Red Tomato Chutney

• ¾ cup buttermilk
• 1 egg
• 2 large or 3 medium green tomatoes, sliced into ¼ inch thick rounds
• ½ cup flour
• ½ cup cornmeal
• ½ cup panko breadcrumbs
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• Olive oil, for frying
• Salt, for sprinkling

Whisk buttermilk and egg in a shallow dish and add tomato slices, turning to cover. Combine flour, cornmeal, panko, salt, pepper, and paprika in a separate shallow dish. Heat ¼ inch of oil in a large skillet over medium high heat.

Dredge tomato slices in bread crumb mixture and fry in a single layer until golden brown, about 2-3 minutes per side. Add more oil as needed and fry tomato slices in batches, draining on paper towels. Sprinkle with a bit of salt and serve immediately, topped with Red Tomato Chutney.

Red Tomato Chutney

• 2 medium tomatoes, diced
• ½ red bell pepper, diced
• ½ small yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 garlic clove, minced
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• ¼ cup brown sugar
• salt and pepper, to taste

Combine all ingredients in a small saucepan over high heat and bring to a simmer. Reduce heat to low and continue to cook for 30 minutes, stirring occasionally, until mixture has thickened to a jam-like consistency. Cool completely and store in refrigerator. Will keep for several weeks.