My dad demanded I make a double batch for the cookout and they vanished before the burgers were even done. Only 4 ingredients to make the ultimate summer bite.

These southern 4-ingredient fried green tomatoes are the kind of thing that disappear before the main course ever hits the table. I started making them this way in the late 70s, when my neighbor Dot handed me a sack of hard green tomatoes and said, “Just cornmeal ’em and fry ’em, honey.” No buttermilk, no egg, no fancy seasonings—just the clean, sunny taste of green tomato against a salty, crunchy cornmeal crust. They’re perfect for a big summer cookout when the garden is bursting and you want something you can fry off fast while the burgers are still on the grill. My dad used to stand at the stove, “taste-testing,” and by the time everyone else wandered over, the skillet would be empty and I’d be starting a double batch.

Serve these fried green tomatoes straight from the cast iron skillet while they’re still hot and crisp, with a little dish of salt on the side so folks can season to their liking. They’re wonderful piled on a platter alongside grilled burgers, brats, or smoked pork chops, and they make a nice counterpoint to creamy coleslaw, potato salad, or baked beans. You can also tuck a few slices into a sandwich with lettuce and mayo, or lay them over a bed of greens in place of croutons. If you’re cooking for a crowd, keep batches warm in a low oven and bring them out just as people are milling around the grill—that’s when they vanish the fastest.

Servings: 4

4 firm green tomatoes, sliced 1/4-inch thick

Slice the green tomatoes into 1/4-inch-thick rounds. Lay them out in a single layer on a tray or cutting board. Pat both sides dry with paper towels; this helps the cornmeal stick and keeps the oil from spattering too much.

In a shallow dish or pie plate, stir the cornmeal and 1 teaspoon kosher salt together until evenly mixed. Taste a pinch of the dry mix—you want it pleasantly salty, since the tomatoes themselves are mild. Adjust the salt if needed.

Dredge each tomato slice in the seasoned cornmeal, pressing gently so both sides are well coated. Shake off any loose excess and set the coated slices on a plate. Let them sit for 5 minutes so the cornmeal clings better.

Set a large cast iron skillet over medium to medium-high heat and pour in enough vegetable oil to cover the bottom by about 1/4 inch. Heat until the oil shimmers and a pinch of cornmeal dropped in sizzles immediately but doesn’t burn right away.

Working in batches so you don’t crowd the pan, lay the coated tomato slices in the hot oil in a single layer. Fry until the bottoms are deep golden brown and crisp, about 2 to 3 minutes.

Carefully flip each slice and fry the second side until golden brown and the centers feel just tender when pressed with a fork, another 2 to 3 minutes. Adjust the heat as you go so the cornmeal browns steadily without scorching.

Use tongs or a slotted spatula to lift the fried tomatoes onto a paper towel–lined plate or a wire rack set over a sheet pan. While they’re still hot, sprinkle lightly with a pinch more salt if you like.

Repeat with the remaining slices, adding a little more oil to the skillet if the level gets low and letting it reheat before adding more tomatoes. Serve the fried green tomatoes straight from the skillet or shortly after frying, while the crust is at its crispiest and the centers are warm.

If you like a little extra kick, you can stir 1/2 teaspoon of black pepper or a pinch of cayenne into the cornmeal, though that would technically add a fifth ingredient. A dusting of garlic powder or smoked paprika in the cornmeal works nicely too, especially if you’re serving these alongside grilled meats. For a slightly thicker, more substantial crust, quickly dip the tomato slices in a splash of water before dredging in cornmeal—this keeps you within the 4-ingredient spirit while helping more cornmeal cling. If you need to stretch the batch for a crowd, slice the tomatoes a touch thinner and fry quickly so they stay crisp. To keep them warm, place fried slices on a wire rack over a sheet pan in a 200°F oven; don’t cover them or they’ll steam and soften. Food safety tips: Keep raw tomato slices and clean plates separate from the frying area so they don’t get splattered with used oil. Use a long-handled spatula or tongs to avoid burns, and never fill the skillet more than about 1/3 full of oil to prevent dangerous splashing. Let the oil cool completely before straining or discarding, and store any leftover fried tomatoes in a shallow, covered container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet until warmed through and crisp again; avoid microwaving, as it makes the crust soggy.