Southern Fried Green Tomato Stacks as Appetizers or Elegant Sides
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 green tomatoes, sliced 1/4 inch thick
  • 11 cup full fat buttermilk
  • 11 1/2 cups white self rising cornmeal mix (I use White Lily)
  • 11/2 cup fine grind grits
  • 11-1 1/2 cups shortening (I use Crisco)
  • 12 tablespoons bacon grease (optional)
  • 12 teaspoons coarse salt 
  • 11 teaspoon coarse black pepper
  • 1 ingredients: 4 green tomatoes, sliced 1/4 inch thick1 cup full fat buttermilk1 1/2 cups white self rising cornmeal mix (I use White Lily)1/2 cup fine grind grits1-1 1/2 cups shortening (I use Crisco)2 tablespoons bacon grease (optional)2 teaspoons coarse salt 1 teaspoon coarse black pepperLay tomato slices on a paper towel lined sheet pan and pat dry.
  • 1 Pour buttermilk in a shallow dish; set aside.
  • 1 In a shallow dish, combine the self rising white cornmeal and fine grind grits.
  • 1 Heat the shortening and bacon grease in a cast iron skillet or a large heavy bottom skillet until hot but not smoking.  
  • 1 While the shortening and bacon grease is heating, dip green tomato slices in the buttermilk, coating them well.   
  • 1 Immediately transfer buttermilk dipped green tomatoes into the self rising cornmeal mixture, coating each side well.   Lay coated green tomato slices on a sheet pan until all have been dipped in the buttermilk and coated in the self rising cornmeal mixture.
  • 1  Fry three or four dipped green tomato slices at a time in the hot shortening at a time.  Fry until golden brown, approximately 3-4 minutes, and using tongs turn over to fry the other side until golden brown, approximately 2-3 minutes.  
  • 1 Transfer to a sheet pan with a rack lined with paper towels.  Immediately sprinkle with salt and pepper while still hot.
  • 1 Wait 10 minutes before serving.



Log in or Register to write a comment.