Easy Southern Fried Green Tomatoes Recipe - Allrecipes.com
Easy Southern Fried Green Tomatoes Recipe
  • READY IN 25 mins

Easy Southern Fried Green Tomatoes

Recipe by  

"Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Line a baking sheet with waxed paper.
  2. Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
  3. Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
  4. Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Apr 20, 2013

This Carolina Girl LOVED it! Add a dash of salt as soon as they come out of the pan!

 
Jun 03, 2014

Well, this is the closest as I've been able to find to my grandmother's recipe. I,,,,we only have fried green tomatoes when we have Catfish and hushpuppies. I salt the slices for a while and dab off the water. Then I put them in flour and let them set for a while. Before making the hushpuppies, I dredge the catfish in the cornmeal/salt and pepper, and let them set a while. I then dredge the tomatoes in the flour and let them set. I set the table and heat up the deep fryer, then I dip the tomatoes into the egg/milk (instead of water) and then into the cornmeal. I let them set. Each time you let the flour or cornmeal set, it "glues" itself to the food. I then mix up the flour egg/milk and cornmeal with some baking powder and minced onion, onion powder and make the hushpuppy dough. Well, I got off the subject, but I hope this helps someone.

 

8 Ratings

Apr 20, 2013

My mom and grandmother used to make these.They were very good.I made them for my husband who had never tried them.He thought they were different but very good.

 
Apr 19, 2013

Easy, tangy, and tasty. Make sure you slice your tomatoes thin, so they cook through and through. I would make these again.

 
Sep 27, 2014

Fantastic recipe although I didn't use any cornmeal, instead, I used Panko crumbs. I find that the cornmeal gives it a heavier taste and holds more oil than panko crumbs do. I also gave them a quick spin in the blender to make them a bit finer. It worked like a charm. I added some cayenne pepper to the flour and left the salt out until the minute I took them out of the pan. I placed them on a rack on a rimmed baking sheet so that the air could circulate around them and put them into a preheated oven of 275F while I cooked off the rest of them. WOW! They are AMAZING and were perfectly browned AND not greasy AT ALL! Great recipe!

 
Sep 13, 2014

Such an easy recipe. My fried green tomatoes turned out delicious!

 
Jul 27, 2014

This is a very good recipe. I added a little cayenne pepper to the flower to spice it up a bit. The batter sticks to the tomato slices well. I saved this to use again. Thanks!!

 
Oct 28, 2013

2 cups of cornmeal to the 1 cup of flour if you want that "gritty" the Southerns go for. Everyone prefers them differently though. I am from Missouri and so were my grandma's. One did them 2 parts flour to one part cornmeal and the other did 2 parts cornmeal to one part flour so it is just a matter of personal preference I suppose. Either way, the one thing I recommend is lightly salting them right out of the fryer and eat them while they are hot.

 

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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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