My grandmother relied on this 3 ingredient summer staple when money was tight. A golden and crispy depression era classic that is surprisingly flavorful and kept families completely satisfied.

These 3-ingredient fried green tomatoes are the kind of simple, filling food my grandmother leaned on when money was tight and the garden was overflowing. It’s a true Depression-era style recipe: just firm green tomatoes, a bit of cornmeal, and oil from the pantry. Somehow, those three things turn into a golden, crispy plate of comfort that feels like more of a treat than a budget meal. They’re perfect for using up garden tomatoes that haven’t ripened yet, and they come together fast enough for a busy weeknight or a lazy summer lunch.

Serve these fried green tomatoes hot, piled onto a paper towel–lined platter so everyone can grab a slice or two. They’re wonderful on their own with a sprinkle of salt, or you can set out simple dips like ranch, ketchup, or even plain mayo for the kids. Pair them with sliced fresh cucumbers, cold watermelon, or a basic green salad to balance the richness. They also make a great side for grilled burgers, hot dogs, or baked chicken, and any leftovers can be tucked into sandwiches or burgers in place of a tomato slice.

Servings: 4

4 medium firm green tomatoes

Slice the green tomatoes into 1/4-inch thick rounds. Lay the slices out on a cutting board or tray. If you like, lightly sprinkle both sides with salt and let them sit for about 10 minutes to draw out a bit of moisture, then gently blot with paper towels. This helps them crisp up nicely.

Pour the cornmeal into a shallow dish or pie plate. If you salted the tomatoes, you may not need extra salt in the cornmeal; otherwise, you can stir in a small pinch of salt to season it lightly.

Working with a few slices at a time, press each tomato slice into the cornmeal, coating both sides thoroughly. Press the cornmeal on firmly so it sticks to the tomato. Shake off any loose excess and set the coated slices on a plate or tray in a single layer.

In a large, heavy skillet (cast iron if you have it), pour in about 1/4 inch of oil. Heat over medium to medium-high heat until the oil shimmers and a pinch of cornmeal dropped in sizzles immediately. If the cornmeal browns too fast, lower the heat slightly.

Carefully lay a single layer of coated tomato slices into the hot oil, leaving a little space between them so they crisp instead of steam. Fry on the first side until the edges are deep golden brown and the underside is crisp, about 2 to 3 minutes.

Flip the tomato slices gently with tongs or a spatula and fry the second side until golden and crunchy, another 2 to 3 minutes. Adjust the heat as needed to keep the cornmeal from burning while still keeping a steady sizzle.

As each batch finishes, transfer the fried green tomatoes to a paper towel–lined white ceramic platter or plate to drain. Immediately sprinkle with a little extra salt if desired while they are still hot, so the salt sticks.

Repeat with the remaining tomato slices, adding a little more oil to the pan as needed and letting it heat up again before adding more slices. Serve the fried green tomatoes warm and crisp, straight from the platter.

For picky eaters, you can slice the tomatoes a bit thinner so they get extra crunchy and less tangy, which can be more appealing to kids. If your family is used to a softer coating, you can mix a spoonful or two of flour into the cornmeal for a slightly more tender crust while still keeping the spirit of the three main ingredients. To add a little extra flavor without complicating things, sprinkle the finished tomatoes with black pepper, garlic powder, or a pinch of smoked paprika right after they come out of the oil. If you’d like a heartier meal, serve them on white bread or toast with a swipe of mayo for a simple sandwich that really stretches the budget. For a lighter version, you can shallow-fry in a bit less oil and blot very well, or even pan-sear in a thin layer of oil, though they won’t be quite as deeply golden. Food safety tips: Keep the oil at a steady medium heat; if it smokes, turn it down or let it cool briefly before continuing. Never leave hot oil unattended, and keep pan handles turned inward away from the edge of the stove. Use tongs or a spatula to add and remove the tomatoes so your hands stay clear of splatters. Let the oil cool completely before straining or discarding, and store any leftovers in the refrigerator within two hours; reheat them in a hot skillet or oven to crisp them back up.