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Fried Green Tomatoes I

Read Reviews (16)

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

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Original recipe makes 4 servings Change Servings

5 tomatoes, sliced
1 cup cornmeal

1/2 cup vegetable oil
salt and pepper to taste

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Directions

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.
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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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.

—FEYDRIA

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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.

—SSMNITA

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18 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!

—JUSTJEN33

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Aug 23, 2003

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

—SHIVERDEN

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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.

—Wilemon

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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!!!

—michellej

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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!

—Saveur

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Aug 23, 2003

Try a different batter! I made the recipe with cornmeal. When fried, it made my tomatoes taste like popcorn!

—NANCY4488

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Nutrition

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.

Nutritional Information

Fried Green Tomatoes I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 381
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 3.8g 19 %
Cholesterol 0mg 0 %
Sodium 18mg < 1 %
Potassium 452mg 13 %
Total Carbohydrates 29.5g 10 %
Dietary Fiber 4.1g 16 %
Protein 3.8g 8 %
Sugars 4.2g
Vitamin A 27 %
Vitamin C 33 %
Calcium 2 %
Iron 15 %
Thiamin 21 %
Niacin 19 %
Vitamin B6 13 %
Magnesium 20 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.