Skillet Fried Green Tomatoes on the West Virginia Grill

Introduction

Golden, crunchy, and just a little tangy—fried green tomatoes are a Southern staple and an absolute delight when made on the Arteflame grill. This West Virginia-style recipe uses the grill’s flat steel cooktop to perfectly sear every slice, locking in moisture and flavor without ever burning them. No need for a pan or oven—everything takes place right on the Arteflame. It's delicious, it's fun, and it's straight from the heart of Appalachian grilling.

Ingredients

• 4 firm green tomatoes, sliced 1/4 inch thick
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 eggs, beaten
• 1/2 cup unsalted butter (for grilling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill base.
2. Stack dry firewood on top of the oiled napkins.
3. Light the napkins and let the fire build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare Your Breading Station

1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with cornmeal mixed with salt, pepper, paprika, and cayenne.
2. Dip each tomato slice into the flour, then into the egg, and finally into the seasoned cornmeal.
3. Place on a tray until all slices are coated.

Step 3: Cook the Tomatoes on the Arteflame

1. Apply butter to the flat cooktop griddle surface, especially in the medium-heat zone (closer to the center grill grate).
2. Place breaded tomatoes on top of the buttery surface.
3. Grill each slice for 3–4 minutes per side until golden brown and crispy.
4. Adjust tomatoes toward or away from the center until the temperature is just right for even searing.
5. Remove and set aside on a roasting tray to keep warm near edge heat.

Step 4: Serve

1. Serve hot and crispy, garnished with fresh herbs or a drizzle of spicy aioli if desired.

Tips

• Use butter instead of oil for richer flavor and a golden, crispy crust.
• Make sure to use very firm green tomatoes to avoid sogginess.
• The Arteflame’s outer edges provide gentle heat to keep cooked tomatoes warm without overcooking.
• The flat-top's zone heating means you can grill bacon or peppers alongside the tomatoes for added flavor.

Variations

1. Spicy Southern Kick: Add extra cayenne pepper and chopped jalapeños to the cornmeal mix for added heat.
2. Cheesy Crust: Mix parmesan or pecorino cheese into the cornmeal for a crispy, savory edge.
3. Italian Style: Use Italian breadcrumbs with oregano and basil, and serve with marinara sauce.
4. Smoky BBQ: Add a teaspoon of BBQ rub into your breading and serve with smoked BBQ aioli.
5. Gluten-Free: Use rice flour and gluten-free cornmeal for an allergy-friendly option without losing any crispiness.

Best pairings

• Grilled bacon or pancetta
• Smoky aioli or remoulade sauce
• Chilled sweet tea or a crisp West Virginia hard cider
• Grilled pork tenderloin (reverse-seared on the grill)
• Cornbread cooked directly on the outer edge of the Arteflame griddle

Conclusion

Skillet Fried Green Tomatoes cooked over the Arteflame are the epitome of Appalachian comfort food, brought to life using modern grill techniques. No pans, no oven, just simple ingredients cooked to perfection over fire. The Arteflame’s even heat and buttery sear bring these tomatoes to life in a whole new way.