Crispy fried green tomatoes with sour cream dill sauce

I heart fried green tomatoes.

I was “so-so” toward fried green tomatoes until I had The Greenbrier‘s version in their Fried Green Tomato Sandwich.

Now, I look forward to the first few that appear in the Capitol Market every year in late spring so I can make them like this:


I like them crispy and hot and fried in bacon grease. The outside is perfectly brown and crunchy and the inside is tart and smushy.

As I was making these, I decided they needed a sauce, so whipped up a quick sour cream and dill sauce, and it was HEAVEN.

Here’s how I make them:

Crispy Fried Green Tomatoes

  • 1 firm green tomato
  • 1/2 cup buttermilk
  • 1 cup cornmeal (I used stone ground hickory king white cornmeal*)
  • 1 tsp dried garlic
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 2-3 Tb bacon grease or extra virgin olive oil

Heat grease or olive oil in a large skillet on medium heat until hot (but not smoking if using olive oil). Pour buttermilk into a small dish. You may need to thin it a bit with 1 Tb water if it is particularly thick like mine was. Mix cornmeal and spices in a separate shallow dish or plate. Slice tomatoes about 1/4 inch thickness. Pat dry with a paper towel and dredge each slice in the buttermilk then the cornmeal mixture. Gently shake off any excess cornmeal so that the slice has a very light and even coating. Place in the skillet and repeat with the rest of the slices. I can fit a whole tomato in one large skillet, but don’t overcrowd the slices so they are really touching each other. Now the most important step: DO NOT TOUCH THEM for a few minutes. Don’t flip them. Don’t check them. Don’t shift them around in the skillet. Don’t touch them. Resist it. After 4ish minutes (which feels like an enternity) check them. If they are perfectly golden brown, flip them and fry them on the other side for slightly less time, maybe 2-3 minutes. You will be rewarded with perfectly crispy, delicious fried green tomatoes if you leave them alone once you put them in the skillet.

* I get my cornmeal and flour from Reed’s Mill in Second Creek, West Virginia. You can buy cornmeal stone ground from either open-pollinated or hybrid corn.

Sour Cream and Dill Sauce

  • 2 Tb all natural sour cream (read the label–it should only have about 3 ingredients)
  • 2 Tb whole milk
  • salt and pepper to taste
  • 1 tsp dried dill
  • 1 or 2 garlic cloves, finely minced

Put all the ingredients in a small bowl and whisk until the lumps are gone and its well mixed. Makes enough for 1 fried green tomato.

IMG_3324 IMG_3325


3 thoughts on “Crispy fried green tomatoes with sour cream dill sauce

  1. Pingback: Tomato Week | Delicious Potager

  2. Pingback: Fried Green Tomato Sandwiches from The Greenbrier | Delicious Potager

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s