Fried Green Tomatoes I Recipe -
Fried Green Tomatoes I Recipe

Fried Green Tomatoes I

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"Juicy, fried and delicious! Sink your teeth into some fried green tomatoes!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Wash and dry each tomato slice. Sprinkle cornmeal on a piece of wax paper or a large flat surface. Dip each tomato slice into the cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.
  2. Heat the oil in a large frying pan over medium heat. Add tomato slices, and fry for 2 to 3 minutes on each side, until golden brown. Season with salt and pepper to taste. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2002

I first tried this recipe because of the book and movie "Fried Green Tomatoes at the Whistle Stop Cafe". For all who haven't seen or read it, both the book and movie are wonderful. However, the recipe in the book calls for bacon drippings instead of vegetable oil, which I've found adds a good deal of flavor, just to let you know. This is a great recipe for when you just want something quick.

Most Helpful Critical Review
Oct 14, 2003

Years ago, I would have given this a better rating. However, many years of cooking (and eating) in 5 Southern States has taught me that SELF rising Flour is better to use than meal. Also IF you must use meal, make it FRESH, home done FINELY crushed Saltine Cracker Meal. The best oil to fry them in is Peanut Oil as it has a higher burning point.


19 Ratings

Oct 13, 2004

The cornmeal didn't stick well & had no taste. Better season well & dip in egg or milk before frying. I think I will stick to my ole standby of frying in Louisana seasoned fish fry. Thats the best.. Dredge in egg & then batter!

Aug 23, 2003

I dipped them in egg before the cornmeal, and when they were done we sprinkled them with grated fresh parm cheese.

Apr 06, 2009

A true southern recipe! I used self rising cornmeal as this is the only way I have ever seen them made in the south. No egg should be added because it will take away from the flavor. You must try, they have a a lovely sweet and sour taste. To be a really southern dish serve with grits. The best!!!

Jul 01, 2004

I fried the first slice according to the recipe and ended up adding a little flour to the cornmeal, garlic salt, onion powder, cayenne, then dipped in cornmeal mixture, then in an egg wash, and back into the cornmeal before frying.

Jul 27, 2005

Ohhhhh...yum! This is my favorite summer splurge! Made these tonight and they are absolutely delicious. The cornmeal is the secret here. I add paprika and s & P to the meal for color and flavor. Slice the tomatoes 1/4 inch thick, this is a must. Sprinkle with Kosher salt as soon as they are out of the frying pan. I use bottled ramoulade sauce for dipping. So easy and so good!

Jan 30, 2006

taste much better with flour,salt and pepper.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 18 mg
  • < 1%

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

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