Fried Green Tomatoes With Bacon

Fried Green Tomatoes with Bacon
Recipes in this Post

Gifts from Friends

I have a good friend who I have know for a long time who is moving out of state. To save moving costs, she decided to get rid of some of her things, and invited me to come over and see if there was anything I wanted to needed. Included in the group were a set of dinner plates that I absolutely loved, so she gave those to me, as well as a new cover for my couch, storage containers, some lovely glass bowls, stuff of the pantry, and two lovely green tomatoes someone had given her.

It’s so unusual to be able to get green tomatoes, and when she asked me if I wanted them, I jumped for joy. I even had some left over bacon for them, and bacon fat that I had saved in the refrigerator. No, I don’t save bacon fat just for green tomatoes, it’s also great for flavoring home fries, and making mire poix. Yes, you can buy bacon flavoring, but it’s usually salt with some flavoring in it – there’s nothing like the real thing.

Recipe: Fried Green Tomatoes with Bacon

Summary: Make these in the spring with green tomatoes are available


  • 4 small green tomatoes
  • 1 egg, beaten
  • 1 cup flour
  • 2 cups corn meal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons bacon fat
  • 2 tablespoons mild vegetable oil
  • 4 strips cooked bacon
  • Good mayonnaise for garnish


  1. If do not already have left over bacon on hand, then cook about 6 slices of bacon until crisp, and reserve the fat and at least 2 strips of bacon. Eat the others!
  2. Slice the tomatoes in 1/4 inch slices and set aside. Sprinkle the salt on the tomatoes and let them rest while you get everything else ready.
  3. Have ready three shallow bowls, a cake rack, and a baking sheet with sides. Put the cake rack on the baking sheet and have it close to you.
  4. Mix the cornmeal, onion powder, garlic powder, paprika, cayenne, and dry mustard together.
  5. Dredge each tomato slice in the flour, shake off excess and put on the cake rack.
  6. When you have finished dredging all the slices, take each one and dip it in the egg, then dredge it in the cornmeal mixture. Set aside on the cake rack.
  7. Have a thick bottom frying on the stove on medium heat. An iron skillet is the best choice. Move the baking sheet to a clear area on top of your stove.
  8. Put the bacon fat and oil into the pan and heat until the mixture starts to bubble, but not burn.
  9. Carefully place about 4 slices of tomato in the hot fat. Turn when you see the edge start to brown, about 3 minutes. Turn and cook on the other side, about 2 minutes, then remove to the cake rack to drain. Prepare the remaining slices the same way.
  10. To plate, make sure each serving has a tomato top and bottom, and two to three slices. Crumble the bacon over the slices, and drizzle mayonnaise over all.

Quick notes

A good iron skillet is a good idea for this recipe.


You can make this completely vegetarian if you fry the tomatoes in vegetable oil. You could make it vegan by using yogurt instead of egg.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Calories: 710

Fat: 28 grams

Protein: 24 grams

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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