Fried Green Tomatoes (Flour)

Recipe for Fried Green Tomatoes


4-6 firm green tomatoes
1/2 cup flour
Salt and pepper to taste
1/2 cup vegetable oil or shortening
1/2 cup milk
Special equipment: Heavy iron skillet


Slice tomatoes ½-inch thick. Combine flour with salt and pepper and place in a shallow bowl. Meanwhile, heat oil in skillet over medium-high heat. Dip tomato slices in flour and place in hot skillet; brown thoroughly on both sides. When tomatoes are finished, add milk to contents of skillet and stir to make gravy. Pour gravy over tomatoes and serve as main dish or side dish.


6 servings

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Fried Green Tomatoes

Very good recipe. Another good way to make this recipe is to substitute the flour with Italian bread crumbs. Yummy.

Fried green tomatoes

The recipe is good except substitute oil with bacon grease. No milk.

Fried Green Tomatoes

Make your fried green tomatoes according to your personal recipe. Fry up some bacon and top your BLT with a fried green tomato.


Add cajun seasoning, skip S&P and your taste buds will thank you!


OK; pardon the whole blasphemy thing, but has anyone tried doing these in an air fryer?

Fried Green Tomatoes

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We would think an air fryer would work just fine! A heathier version!

Green Maters

I LOVE fried green maters mix up eggs n milk dip maters then into the corn meal seasoned with sea salt and black pepper. But this weekend we had friends over and Herb brought some green maters and put them on the BBQ pit with salt and pepper they were AWESOME!! Thanks Herb\ Lil Dixie KY

Fried Green Tomatoes;

I like the way I can share Old Farmers' Almanac's information to my Facebook page; thanks !!!;

My western PA family never

My western PA family never put gravy on these gems. Instead, it was served with bottle of ketchup, which was ok, and still is, but as i grew older I wanted a different kind of dippy sauce (I'm a dipper) So i started experimenting with different concoctions and the one I like best is a simple remoulade type: mix mayo with grated horseradish to your level of spiciness, add a nice squirt of fresh lemon juice, some drained capers, dash or two of hot sauce, salt and coarsely ground pepper. Yummy. And oh yes, (delicious sigh), go with the bacon grease, at least this one time…..

My Dad loved his Fried Green

My Dad loved his Fried Green Tomatoes & got my Son hooked on them as soon as he was old enough to eat solid food. After the first year my Dad fixed them for him he would pester my Dad every year after that for more fried maters as Dad called them lol. Dad was from northern Ky with relatives all over the state & Mom was from lower Tenn, also with relatives all thru the south. Their recipe for Fried Maters (Green Maters) is enough flour with salt, pepper, garlic & onion powder to dredge the maters in then dip them in a solution of one of the following depending on your taste, egg & water, egg & milk, buttermilk then dredge them in the flour mixture again. Fry in about an inch of bacon grease until golden brown on each side. drain on paper towels to soak up the excess grease then either eat as they are or make sandwich on fresh baked biscuits, toasted bread & mayo or a sandwich bun. Dads favorite...a fresh baked buttermilk biscuit with crispy bacon & a big glass of ice cold milk or buttermilk (yuk). Dad ate Fried Maters for about 70yrs and always made them as I stated. He loved those things & looked forward to them every year. He always said they tasted better than the ripe ones, I think he might have been a little tetched in the head if you ask me cause NOTHING is better than a fresh red ripe tomato with a little salt to bring out it's natural flavor on a hot sunny day or heck any day for that matter lol. Dad has been gone now for about 5 yrs and my Son sure does miss his Papaw making his Fried Maters for him, I just miss him.

GREEN ??? my mother always

GREEN ??? my mother always made fried tomatoes and Gravy ---- but never green !!!! when i was a kid i would never eat the tomatoes--- but the gravy on a slice of bread i would die for today i love the tomatoes just as much as the gravy after reading all the hype about the green ones i may have to try them ----- i find the key to the gravy is to break up 3 or 4 tomatoes in the gravy --mmm mmmmm Good

Of COURSE green! I'm from

Of COURSE green! I'm from Brooklyn, N.Y. and even I know that! LOL! ;-)

Crispier the better!! Use

Crispier the better!! Use half cornmeal and half flour! Dredge in flour then dip in egg mixture then press into cornmeal and flour. I like crackers crushed or panko also mixed in for more texture!!


Only make gravy if you use bacon grease to fry them in. Anything else like oil or shortening for gravy will be nasty. Just my southern girl opinion.

I agree !

I agree !
Gravy made the aforementioned way would be pretty tasteless. I wouldn't bother doing fried green tomatoes either without bacon grease !

To Make Good gravy you have


My Mom always made them

My Mom always made them dipped in egg then flour then egg then crushed saltine crackers. Love them. I live for summer and Fried Green Tomatoes. Try putting spaghetti sauce on them too.

I like to cut mine up chunky,

I like to cut mine up chunky, mix with cut okra and chopped onions, salt and pepper, batter with a little flour and cornmeal and fry together in my caste iron frying pan. Cook a pot of crowder peas, pan of cornbread and serve all with green tomato relish or chow chow. Delicious!

Born an Okie from Okies,

Born an Okie from Okies, fried green tomatoes, fried potatoes and onions, soup beans, cornbread, fried Okra and all those terrible "fried" foods,,,,ummmmmmm, makes my mouth water just thinking of them. No garden this year due to heart issues but will next year. Any old way to fix the tomatoes is fine with me but I add just a tiny sprinkle of sugar to the finished product and what a difference it makes. Makes me wish the bowl was bigger!! Problem here is no stores ever carry green tomatoes so without my garden I just may have to wait. I have also fried them, put on a cookie sheet over paper towels to soak up more oil, remove the paper, freeze them on the sheet then put in plastic sacks till another time. Not quite the same but good nonetheless. Enjoy.

My mother handed down this

My mother handed down this recipe for Fried Green Tomatoes (Maters):

After slicing the maters,put them in a ziploc bag with some flour.Shake until they are well coated with the flour.Put about 1 inch of bacon grease in a skillet and then add all the sliced maters.Salt and Pepper to taste.Cook over medium heat until they are tender and slightly browned.Remember to turn the maters to keep them from burning.They kinda cook all to pieces-this is normal.This is a new take on Fried Green Tomatoes and they are so yummy!

We have fried them in a deep

We have fried them in a deep fat fryer with some great success. It takes out the trickiness of trying to fry them in the skillet. Fried Zucchini prepared and cooked the same way is heavenly too!

Errr, without the gravy, I

Errr, without the gravy, I mean, for the Zucchini.LOL I honestly don't think I would like it with the tomatoes either?

Comments shared by readers

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Comments shared by readers below. Submit your own review!

You have to try them, even if they don't sound good. They are great.You will be surprised by the special taste. – Reviewed by Mary Roth

Guess I'm just not a fan of green tomatoes. I think they are SOUR. – Anonymous Review

Excellent, but as a Southerner born and bred, I never knew of this dish being connected with flour. We always used corn meal for a coating. Ahhhhhhhhhhhh...slurp! – Reviewed by Lily Miss

That was a GREAT change to fried green maters! I fry mine the same... with flour... The gravy is excellent! THANKS! – Reviewed by Faydra Norman

Try using pancake mix instead of flour. – Anonymous Review

Instead of all flour, try mixing 1/4 cup of cornmeal with a 1/4 cup of flour. It adds a great "crunch". Being from Baltimore we also make these when steaming crabs. Instead of adding salt and pepper use "Old Bay"...only one will never be able to make enough of them! – Reviewed by Kopeck, Joseph F.

This was okay but our family has always preferred a little cornmeal mixed with the flour. – Anonymous Review

I, too, much prefer cornmeal, with just a splash of flour, to make my mom's world-shaking fried green tomatoes. You may also want to dip your tomatoes in milk or a beaten egg (with 1 tablespoon of water) before coating them in the cornmeal mix. It all depends on your diet and/or cholesterol level! I like the Old Bay Seasoning idea. I'm going to give that a try. – Reviewed by Patty Lawson

These are good, never had thought of making a gravy to put over them! Good idea for a change. I mix cornmeal AND Bisquick to make mine, 1/3 cornmeal to 3/3 Bisquick. We also like them dipped first in egg/milk mixture and then dip them in cracker crumbs. Frankly, any old way you fry green tomatoes, you can't go wrong (unless you burn them). – Reviewed by Linda Dubs

Very good, but I also used cornmeal. I dipped them in an egg and milk mixture with garlic powder and a little seasoned salt, then in cornmeal. – Reviewed by Jack woodward

Instead of flour I used yellow cornmeal, and I also added a little hot pepper. – Reviewed by charles hawkins

Growing up in Western Pennsylvania fried green tomatoes were a tradition. Try adding garlic, onion, and green peppers along with the tomatoes and forget the gravy. Also use cornmeal rather than flour. The Public House in Massachusetts serves them with a lobster remoulade. – Reviewed by tom gillung

Substitute Masa Harna for the cornmeal (should be 50/50 with flour), and replace milk with egg. Flavor with garlic, ginger, chipotle pepper and salt and pepper, 1/4 teaspoon each. Crunchy with a burst of flavor. The best! – Anonymous Review

Love fried green tomatoes! But sometimes I use bacon grease for frying. Not the best health-wise but delicious! – Anonymous Review

This is exactly how my mother-in-law taught me to fix fried green tomatoes. We never made the gravy though. If using cornmeal with the flour as some do, the gravy would not be good for me. By the way, both mother-in-law and I were born Texans, isn't that from the south of the U.S.? – Anonymous Review

This is a basic recipe. My mother used ripe tomatoes which can be a real pain to get out of the pan, but the flavor is really good but different from the green variety. – Anonymous Review

I love fried green tomatoes. I think they're even better when they're just starting to turn a little red. – Reviewed by Mandy Ness

This is exactly the way we make them on the Coast in MS. I have lived in the South all my life and never met anyone who served them with gravy. You make a sandwich out of white bread and mayo. They are great. – Reviewed by Eve Hughes

Well I love love love Fried Green Tomatoes, but never heard of them with gravy. Sometimes I have a plant that never has ripe tomatoes because they go to the skillet first. – Reviewed by sherrie prosch

These are really good but sometimes I've even used different flavors of bread crumbs like the ones used for breading chicken. I dip my tomatoes in an egg/water mixture first then in the bread crumbs. My favorite is the Italian seasoned variety ... it doesn't hide the flavor of the tomatoes but gives you a little spice! – Anonymous Review

Tasty recipe! However, 1/2 inch is too thick, a "fat" 1/4 inch is much better down in Alabama. – Anonymous Review

I make many trips to my garden waiting for that first big green tomato to fry! I would not make the gravy, as I do not care for gravy - have used cornmeal and garlic/onion powder - love the Old Bay suggestion! Summer is officially here when I can fry my first green tomatoes. – Reviewed by Marylee Tharp

LOVE, LOVE, LOVE Fried Green Tomatoes, I can't wait til our tomatoes come in so we can have them every Summer...YUMMY to the Max!! Except that, we do make the with the cornmeal and a little flour, just salt, pepper, and fried in bacon grease...Yes, not the healthiest...but VERY tasty! P.S. Don't just pass this recipe by...TRY them before you think you might not like them...they do not taste like you think they would...REALLY they ARE deelish when made the Southern way~Honest!!!! Enjoy!! – Reviewed by Micheline Saluga

I hated these when I was a kid. Now I can't get enough of them. I'd never made fried green tomatoes until I came across this recipe. Excellent. Even my English husband liked them. – Anonymous Review

I grew up in central Illinois and fried green tomato sandwiches meant SUMMER. Mom has since learned how to can them so we have them all year now. We use a combination of flour and cornmeal. I've never heard of the gravy. GOOD suggestions for the spices! Will try some of those, too. – Reviewed by DJ Powell

I married a country boy, his mother cooked this just for me to taste--I almost ate the whole dish. Loved it!! – Reviewed by MAUREEN WILSON

Put Green Tomatoes on pizza!

Put Green Tomatoes on pizza! Yes cut into chunks! And spead all over the top! Yum Yum!

I learned to cook this as a

I learned to cook this as a Yankee Chef when I took a job in Nashville, Tennesee. The chef I learned under was from New Orleans where they add cajun seasoning to the cornmeal (and to everything!!!).........excellent!

Being a Yankee born in

Being a Yankee born in Michigan I had never had the privilage of eating Green Fried Tomatos. Then last fall on the way home from Georgia where my brotherinlaw lives we stopped at a little restaurant to eat and low and behold they had Fried Green Tomatos. I tried them and WOW!! are they GREAT! So I am going to try this recipe and see if I can do as well. PS, I should have been born in the south because I love southern food. Michael Dancer

I'm from Kentucky and I LOVE

I'm from Kentucky and I LOVE fried green tomatoes but always use the egg and dip in corn meal. Never tried flour but will. I have an open mind but can't imagine anything being better than corn meal. Kind of fried cornbread texture on the outside. Either way YUMMY. Just made me hungry, going to pull some and fix them.

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