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Fried Green Tomatoes

Fried Green Tomatoes

Serves: Makes 8 slices

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2 large, hard green tomatoes
1/2 cup all-purpose flour, divided
1 large egg
1/2 cup buttermilk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil, for frying


Cut the green tomatoes into 1/3-inch slices.

Pour out 1/4 cup all-purpose flour onto a plate and dredge each slice one at a time. Shake off excess flour. You'll still be able to see some of the green tomato through the flour coating.

Combine the egg and buttermilk in a deep bowl and dip each slice in this wash.

Make a coating mixture by combining the remaining 1/4 cup all-purpose flour with the cornmeal, salt and pepper, then dredge each tomato slice in coating.

Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. The tomatoes will be golden brown but still firm. (If you don't have a deep fryer, use a Dutch oven or stockpot.)

Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper bag. Serve immediately if possible; otherwise keep warm and do not stack.


Per slice: 153 calories (percent of calories from fat, 53), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 27 milligrams cholesterol, 297 milligrams sodium.

About the recipe

Recipe courtesy of Matthews Cafeteria in Tucker, Ga.