Recipe by Diana Swenson-Siegel
"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."
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coarse kosher salt
ground black pepper
vegetable oil for frying
These were the BEST fried green tomatoes I've ever had in my entire life. I followed the directions EXACTLY and they couldn't have been any better. The batter stuck perfectly, and held up really well. This was my first time making these myself, and I had NO problem whatsoever - in fact, I had NEVER even friend anything before and I STILL had no problems. For all you "first time fryers" my sister gave me this tip: to tell when the oil is hot enough, dip a wooden spoon into the oil and look to see if bubbles form around it. If bubbles form, your oil is ready to fry in.
The directions to cut the tomatoes so thick is definitely wrong in my opinion. I find they will not get done or tender when cut so thick!
I've been cooking for 54 plus years, but am still willing to learn. I now cut mine very thin (about 1/8th inch), salt and pepper them and simply flour them in SELF-RISING FLOUR and fry them in very hot Peanut oil -- A few at the time and very quickly. They are great and CRISPY!!! Drain them on several UNCOATED (cheap) paper plates.
Loved these tomatoes! Used only egg whites to ensure they came out super crispy and crunchy. Egg yolks can make fried foods a little greasy and sometimes soggy.
Having lived in North Carolina for the last 16 years, I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for. The flour made the breading too soft. I reduced the flour by 1/2 cup, which made equal parts flour, cornmeal, and breadcrumbs. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. Thanks!!
These were delicious - I had a recipe that didn't call for breadcrumbs and there were quite a bit of seasonings but I can't find it. Until I do I will surely be using this one. Here's a no fuss no muss tip that I use whenever I am breading things - I just simply pull out a long sheet of wax paper and put it on the counter next to the stove - line up the flour, next the cornmeal and breadcrumbs (you can mix it with your hands on the paper), put the breaded tomatoes on the end. Roll up the wax paper when you are finished - the only plate you have is the egg mixture!!!! I love wax paper to cut down the mess. Thanks for sharing the recipe Diana.
I was having a tough time with the ingredients sticking to the tomato. I tried again using only egg, breadcrumbs, salt and pepper and when cooked the tomatoes was fully coated and delicious
Made this for my husbands birthday in April. He is from the South we live on the West Coast and he thought they were great. I served them with a dip made out of dijon mustard, a bit of mayonaise, some horseraddish and a dash of red wine vinnegar. The were even good cold as leftovers the next day.
We loved them! I used egg & fat-free buttermilk to dip and added cayenne to my corn meal mixture. When I turned them over to cook on the second side, I added fresh Parmesan cheese to the cooked side.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Fried Green Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 243
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