Mawmaw's Simple Fried Green Tomatoes Recipe -
Mawmaw's Simple Fried Green Tomatoes Recipe
  • READY IN 45 mins

Mawmaw's Simple Fried Green Tomatoes

Recipe by  

"My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. Place tomato slices in a bowl of ice water; soak for about 5 minutes.
  2. Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
  3. Combine cornmeal and flour in a bowl.
  4. Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
  5. Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.
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  • 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.

Reviews More Reviews

Aug 17, 2014

These are appropriately named because they really were SIMPLE to make. No dipping in flour, then egg, and then in bread crumbs. Just right out of the ice water into the flour-cornmeal mixture and into the skillet. The tomatoes didn’t turn to mush, and they had a nice thin crust which stayed on well, not a heavy breading like many recipes have which often can interfere with the actual green tomato flavor. The only thing I did differently was to lightly sprinkle some sugar on the tomatoes instead of salt. This is always the way I’ve eaten them, and I think it works well with the tartness of the tomato. Enjoyed your recipe, thanks for sharing!

Nov 04, 2012

Wonderful! I think the ice water helped keep the tomatoes firm although the recipe didn't mention that. Awesome taste! I would have taken a picture but they were eaten too quickly.


7 Ratings

Sep 22, 2014

Great recipe. Very simple and quick to make. I would recommend turning the heat up as using low heat causes some of the breading to dissolve into the pan. The cold water helps the breading adhere and there is no need to use eggs as in other recipes. These are delicious and took about 10 minutes to do all four tomatoes. My tomatoes were medium so I only used one cup of cornmeal and one cup of flour. Wonderful and will make again. I'm going to try with pickles next time!

Jul 24, 2015

Now this is the perfect FGT! All the other recipes do the 3 stage breading. I'd rather have the flavor of the green tomatoes front & center instead of fading into the background with a thick coating of crumbs or cornmeal. The ice water works a treat for keeping the cornmeal stuck to the tomatoes. I used Martha White cornbread mix, which is what I always use for breading seafood. If you make FGTs often, treat yourself to a great kitchen tool... a serrated peeler. It's made for peeling peaches, tomatoes, eggplant, etc.

Feb 02, 2015

Simple and delicious

Sep 20, 2014

So easy and quick! Used regular corn meal and it came out fine. Made Chef John's remoulade recipe (hot sauce, mayo, and relish) to go with it. Awesome!

Sep 17, 2012

Just like both of my Mawmaws used to make! Wonderful recipe, thanks!


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 63 mg
  • 3%

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

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