(Southern Fried Green Tomatoes)
Source Attribution
Original Cookbook Name: The Black Family Reunion Cookbook
Published By: Simon & Schuster / The National Council of Negro Women, Inc.
Year of Publication: 1993 (First Fireside Edition)
Page Number: 73
Author / Contributor: National Council of Negro Women, Inc.
Heritage & Cultural Context
Green tomatoes—especially when fried—hold a revered place in Southern Black culinary tradition. This dish embodies the ingenuity of using what was available, especially in times when food preservation and crop yields were essential for family survival. Green tomatoes, plucked before ripening, offered a tart bite that paired well with simple, accessible seasonings and cornmeal. These crisps were a staple at summer gatherings, including church picnics, family reunions, and Sunday suppers across the Deep South. Frying them in Crisco, a common pantry item in Black households from the mid-20th century onward, reflects both the industrial influence on Southern kitchens and a continuity of flavor that feels distinctly homegrown.
Ingredients (As Written in the Book)
- 4 very firm green tomatoes
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 1½ teaspoon sugar
- ⅛ teaspoon pepper
- ¼ cup Crisco Shortening or Crisco Oil
Instructions
Original Instructions:
- Cut out stem ends of tomatoes. Slice ½-inch thick.
- Combine cornmeal, salt, sugar and pepper on waxed paper. Coat both sides of tomato slices with mixture.
- Heat Crisco Shortening or Crisco Oil to 365°F in electric skillet or on medium-high heat in large heavy skillet. Place single layer of tomato slices in skillet. Brown each side lightly. Cook only until tender. Serve immediately.
Editor’s Note (Optional Modern Guidance):
Preheat a cast-iron or heavy-bottom skillet over medium-high heat before adding oil. Fry in batches to avoid overcrowding and ensure crispness. Use a slotted spatula to flip gently.
Cultural or Historical Insight
Fried green tomatoes originated as a rural Southern dish but were deeply embraced by Black communities for their affordability, simplicity, and bold flavor. Cornmeal, often stone-ground and locally sourced, reflects African grain traditions adapted through American agriculture. Crisco’s use also points to a shift in Black household cooking from lard to shelf-stable industrial fats, a convenience that reshaped domestic kitchens in the mid-20th century. These tomato crisps were not only food—they were a rite of passage, a signal that summer was here, and the family was gathering.
Visual Reference
ALT text: Scanned recipe page from The Black Family Reunion Cookbook (1993) displaying “Summer Green Tomato Crisps” with ingredients and three-step instructions.
