Southern Fried Green Tomatoes Recipe -
Southern Fried Green Tomatoes Recipe
  • READY IN 17 mins

Southern Fried Green Tomatoes

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
  2. Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
  3. Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 12 mins
  • READY IN 17 mins

Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2005

my boyfriend was a cook in a really nice southern restaurant, and he dipped them in milk instead of egg and fries them in canola oil. I think they come out a lot better without the 'eggy' taste.

Most Helpful Critical Review
Aug 05, 2006

Lose the egg and use milk instead (better yet, buttermilk). Add more seasonings! There is no way 3 tablespoons will give you 1/4 inch of oil in the bottom of a large fry pan, and, as another reviewer mentioned, a good southener would never use olive oil for fried "t'maters". From a transplanted Alabamian...


39 Ratings

May 31, 2006

OMGOODNESS! I think the cornmeal adds a little crunch to this normally soggy side. I love them this way. This is always how I make fried green tomatoes. I use some salt and pepper, too. Try this: dip the tomato in egg then flour then egg then cornmeal. If desired, add the salt and pepper to the flour. YUMMMMMY!

Sep 25, 2003

A good Southern cook knows that OLIVE OIL would drown the flavor of Fried Green Tomatoes! YUK!

Aug 06, 2004

This recipe needs tweaking for us. I fried one, using Canola Oil, and tasted it, then added garlic salt, onion powder, and garlic pepper to the cornmeal mixture, MUCH better with the additions.

Oct 27, 2006

Wonderful recipe! All I added was salt and pepper, and changed the oil to vegetable cooking oil. I didn't measure it, just poured it in the pan and used what I needed. When I was finished, I addedthe egg/milk mixture to the remaining cornmeal mixture; mixed it into a dough, formed small cakes with it and fried it in the same oil the tomatoes were fried in. YUM! My husband loved it! This was the first, and only recipe I'll ever try. It is perfect!

Aug 20, 2007

Sadly, I have to agree with some of the other reviews. The Olive Oil overpowers the delicate taste of the green tomatoes and the smoke point of the Olive Oil does not allow them to get crispy enough. The cornmeal is good, though. It's authentic in parts of the south.

Jan 26, 2004

No one in my family liked this dish. Perhaps it's an acquired taste. It was easy enough to make however, I had to double the egg and milk to have enough. I would suggest frying in vegetable oil since olive oil tends to burn easily if it gets too hot.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 300 mg
  • 12%

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

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