Fried Green Tomatoes for Summer Fest

Stephen has been working and planning out our dream vegetable garden for years now, complete with 6 raised beds, an 8ft high deer fence with two gates, and flower and fruiting shrub borders surrounding the inside.

Unfortunately, it was not in the budget this year, so construction has been held off till next spring. Although, I did manage to plant 4 tomato plants on the south side of the woodshed. Two cherry tomatoes which are over run with red gems and two beefsteak tomatoes which don't want to turn red at all.

It is with this plethora of green tomatoes that I realized that my old fried green tomato recipe would be perfect to share for Summer Fest 2010.


Summer Fest is a cross-blog food event which shares recipes online for fruits and vegetables that are in season. It was co-created by Margaret Roach at A Way To Garden my neighbor over in Columbia county across the river. Her wonderful blog is linked on the left.

I have been following the recipe exchange for weeks but have not been able to participate until now. I have been making this since I was teenager; especially on summer afternoons for my sister.


They are great on their own as a side with the dill basil mayo, but if you want a decadent experience put them on a crusty roll with smoked bacon, crisp lettuce, and spread with the herb mayo.


The recipe follows so please enjoy and check out all the great recipes for summer tomatoes on Summer Fest.

Cornwallville Fried Green Tomatoes with a Dill-Basil Mayo
serves 4-6


Ingredients: for the tomatoes

4 large firm homegrown green tomatoes
1 cup organic buttermilk or organic whole milk
4 large fresh organic eggs
1 cup white flour
1 cup fresh breadcrumbs
1/4 cup stone ground cornmeal
2 cups vegetable or peanut oil
1/2 tsp good Hungarian sweet paprika
1/4 tsp or more of cayenne
wedge of lemon
salt and freshly ground pepper


Ingredients: for the mayo

1/2 cup homemade or good store-bought mayonnaise
2 tbsp of organic sour cream
1 tbsp finely chopped basil
3 tbsp finely chopped fresh dill
1/4 tsp lemon juice
a few dashes of hot sauce, to taste


Optional: for a sandwich

Good crusty rolls
Organic smoked bacon
Organic romaine lettuce

To begin, for the tomatoes slice them in 1/4 inch thick slices. Place them in a large bowl with some salt and pepper, and the buttermilk. Stir, cover and place in the fridge for at least one hour, stirring them occasionally. The longer they soak the better.


While they are soaking, begin the assembly line. In one bowl crack 4 large eggs and whisk together.
In another bowl add the flour, cayenne, and paprika with a good pinch of salt and fresh cracked pepper.
In the third bowl add the breadcrumbs and cornmeal and combine well.

Combine all the mayo ingredients in a small bowl, stir and keep refrigerated.

Fill a deep sided large skillet with the vegetable oil on medium high heat till it reaches 375 deg.

Now start the line with the tomatoes, then flour mixture, eggs, breadcrumbs, and finish with the oil.


Remove several sliced tomatoes and dip with your hands in the flour coating thoroughly, next with a fork dip them in the egg mixture removing any excess. Finally into the breadcrumbs dusting off any loose bits place them in the hot oil for 2 min., per side until golden brown.

Remove the fried tomatoes to drain on paper towels sprinkle with salt and keep in a warm oven if necessary. Repeat the process until you are finished.

Serve them hot with the dill-basil mayo, and a wedge of lemon.


For a sandwich just assemble like a B.L.T. with good crispy bacon, crisp lettuce, on a hard roll with plenty of dill-basil mayo.

A little warning the B.L.F.G.T is extremely rich and you'll absolutely never forget it!