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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomato slices in a bowl of ice water; soak for about 5 minutes.

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  • Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.

  • Combine cornmeal and flour in a bowl.

  • 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.

  • 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.

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.

Nutrition Facts

279.5 calories; 6.5 g protein; 54.3 g carbohydrates; 0 mg cholesterol; 14.6 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2014
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! Read More
(6)

Most helpful critical review

Rating: 2 stars
11/11/2016
They were bland and tasteless.. will not make again Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/17/2014
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! Read More
(6)
Rating: 5 stars
11/04/2012
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. Read More
(5)
Rating: 5 stars
10/13/2015
I have made these 4 times all with the same result- I get sick from eating so many. I don't know if I should put that in a review... But it means they are so good I can't quit eating them. The cold water trick is essential and works great without the extra calories or cholesterol of eggs. Read More
(4)
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Rating: 5 stars
07/24/2015
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. Read More
(2)
Rating: 5 stars
09/20/2014
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! Read More
(1)
Rating: 5 stars
07/13/2016
This recipe is simple yet delicious. The ice cold water made the tomatoes firm and made the cornmeal/flour mixture stick like glue. I added 1 tbsp of salt and 1/8 tsp of black pepper. I will definitely be making this again! Thanks for the recipe Read More
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Rating: 2 stars
11/11/2016
They were bland and tasteless.. will not make again Read More
Rating: 4 stars
07/18/2018
I find that Simple is best the only thing done differently was salting (kosher ) tomatoes letting stand about 7-10 min. prior to frying in coconut oil. Read More
Rating: 5 stars
09/13/2015
Excellent! Read More