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Recipe for Southern Fried Green Tomatoes | Almanac.com

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Southern Fried Green Tomatoes

Southern Fried Green Tomatoes made with cornmeal.

Photo Credit
Paul Belliveau
Yield
4 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Bake

Southern Fried Green Tomatoes
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Got green tomatoes? Try our Southern Fried Green Tomatoes recipe submitted by an Almanac reader. In this recipe, you dip unripened tomato slices in a little flour, dip in egg mixture, and dredge in cornmeal mixture. Then fry until crispy and golden brown!

Fried green tomatoes are great as a side dish to BBQ or grilled chicken or pork chops, topped on a burger, added to a BLT, or served as an appetizer with our Buttermilk Ranch Dressing and a glass of Southern Sweet Tea.

Recipe options:

Buttermilk: Many people don’t have buttermilk in the house, but we like using buttermilk because it allows the coating to have more sticking powder. For a buttermilk variation, substitute the “2 eggs and 2 tablespoons water” in the recipe below with “1 large egg and 1/2 cup buttermilk.”

Flour Only: If you don’t have cornmeal in the house, see this simple fried green tomato recipe made with flour only.

Ingredients

Ingredients
1/2 cup all-purpose flour
1/4 teaspoon kosher or sea salt
1 pinch freshly ground black pepper
2 eggs, lightly beaten
2 tablespoons water
1 cup cornmeal
3 medium-size green tomatoes cored and cut into 1/2-inch slices
2 to 3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon pepper
Garnish (optional): 1/4 cup sour cream and 2 tablespoons minced red onion
Instructions

We cook this in a large cast-iron (heavy) skillet, but also turn on the oven to finish cooking. Heat oven to 425°.

To dredge the green tomatoes, we like to get out a few shallow bowls or pie plates.

  1. In one shallow bowl, combine the flour, salt, and pepper.
  2. In second bowl, beat together eggs and water.
  3. In a third shallow dish, pour in cornmeal.

Coat each tomato slice with flour (shake off excess), then dip in the egg mixture, then drench in cornmeal. Lay slices on a cookie sheet.

In a large (cast iron) skillet over medium-high heat, pour a thin layer of canola oil to completely cover the bottom of the skillet (1/2 to 1/4 inch depth).

Drop the coated tomato slices in the hot oil until golden brown, about 2 minutes on each side. Lay them on a baking sheet lined with parchment paper or just drain on paper towels.

Season the hot tomatoes with salt. 

Place in the oven to finish cooking, about 8 minutes.

Serve tomato slices on serving plates or a large platter, then top with garnish of sour cream and red onion (or whatever you wish).

Serve immediately.

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Comments

Shari Belles (not verified)

7 years 7 months ago

My husband and I love them on bread with butter. Makes a great supper!

Kathy Thibedeau (not verified)

7 years 7 months ago

I use crushed Ritz crackers instead of cornmeal. Yum!!

Roberta T (not verified)

7 years 7 months ago

I like the cornmeal. That's what makes a fried green tomato. I might slice mine thinner -- 1/4 inch.

Chris Flint (not verified)

7 years 7 months ago

You don't have to cook them in the oven after you fry them up, but I'll try it!

Chris Flint (not verified)

7 years 7 months ago

Green tomatoes are best when they're just starting to turn red.

joechapmann (not verified)

7 years 7 months ago

I love this southern recipe. I live up North and my tomatoes don't always get a chance to turn red so I cook up this way.