In the LPH Community Gardens, one thing is certain every summer. We grow a lot of tomatoes. From the big, sturdy beefsteaks to clusters of cherry tomatoes, the vines fill with fruit in almost every community and home garden bed. But if you look closely, you’ll notice something funny—there aren’t many red tomatoes to be found.

That’s not because they aren’t ripening. It’s because our neighbors love fried green tomatoes so much that the fruit gets picked while it’s still green. For many of our gardeners and their families, fried green tomatoes are a summertime tradition, connecting today’s kitchen to recipes passed down for generations.

So, while the rest of the world waits for their tomatoes to turn red, we’re already enjoying the harvest, crispy, golden, and hot from the skillet.

Here’s a simple, go-to recipe if you’d like to try them yourself.

Some folks enjoy them plain, others with a little hot sauce, or even tucked into a sandwich with mayo. However you serve them, fried green tomatoes are one of the best ways we celebrate the abundant late summer harvest in Lower Price Hill. What’s your favorite way to enjoy a fried green tomato?

Fried Green Tomatoes
Ingredients:

  • 3–4 medium green tomatoes, sliced ¼ inch thick

  • ½ cup flour

  • ½ cup yellow cornmeal

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 egg

  • ¼ cup buttermilk

  • Oil for frying


Directions:

  1. Mix the flour, cornmeal, salt, and pepper in a shallow bowl.

  2. In another bowl, whisk together the egg and milk.

  3. Dip each tomato slice first into the egg mixture, then into the flour mixture, coating both sides well.

  4. Heat about ¼ inch of oil in a skillet over medium heat.

  5. Fry the tomato slices in batches until golden brown on each side (about 2–3 minutes per side).

  6. Drain on paper towels and serve hot.