Cheapest way to make fried green tomatoes that are crunchy on the outside, and taste like apple pie on the inside. Great side-dish for any meal!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a skillet over medium heat.

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  • Place cornmeal in a bowl; dip and coat each tomato slice until thoroughly coated.

  • Place coated tomato slices side by side in the hot oil; fry until coating is browned and crusty, 1 to 2 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Season with salt and black pepper. Repeat with remaining tomato slices.

Cook's Note:

All-purpose flour can be substituted for the cornmeal.

Nutrition Facts

222 calories; protein 4.6g; carbohydrates 30.8g; fat 10g; sodium 33.6mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 4 stars
08/02/2013
Very good starting point for Fried Green Tomatoes. I like my breading to have a bit more seasoning. But I really did enjoy this recipe I made it just as the recipe directed. The end result was good. Read More
(6)
15 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/02/2013
Very good starting point for Fried Green Tomatoes. I like my breading to have a bit more seasoning. But I really did enjoy this recipe I made it just as the recipe directed. The end result was good. Read More
(6)
Rating: 5 stars
09/01/2012
Just like Mama taught me to make them. So good! Thanks for posting. Read More
(4)
Rating: 4 stars
08/20/2014
This is the first time this Northern girl even tried Fried Green Tomatoes. I found this recipe and I must say "Yum!" I used flour instead of cornmeal as I was out and dipped the tomato slices in milk before I dipped them in my flour mixture. I am impressed with the simplicity of this recipe. I will definitely make again. Read More
(2)
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Rating: 5 stars
09/10/2015
I realized after cooking the first few if you let the tomatoes set in the cornmeal for a few minutes and then recoat it looks like the picture!! I used creole seasoning instead of salt and pepper this recipe is great and can be seasoned many ways. Read More
(1)
Rating: 5 stars
07/06/2014
Giving this 5 stars because it is easy to make minimal ingredients and still tasty. A perfect start recipe for those who have never made fried green tomatoes before. Leaves tons of room for making this recipe your own! As a southern lady I have made many batches of fried green tomatoes and this is certainly one of the best basic/start ones I have come across. Grandma would be proud. Read More
(1)
Rating: 5 stars
07/20/2018
Great food will make again easy also Read More
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Rating: 5 stars
05/17/2020
This is the TRUE way to make fried green tomatoes. They are a culinary perfection! No need for batters or aioli or dips. Salting both sides of the slices and allowing the cornmeal to sit a few minutes before frying, creates the breading. Fry till just past golden. Honestly they’re good even burnt. My grandma made them. I’m sure her mama did too. My grandma was born in 1918 & I’m 5th generation Gulf Coast Southerner. I can’t remember the 1st time I had the magical tangy warm green tomato with crunchy popcornesque flavored coating! But I’ve eaten hundreds of slices in my 43 yrs. They’re one of my top favorite foods. Try frying them in coconut oil for a tropical fusion delight! I’ve fried them in olive oil, bacon fat and lard too. Read More
Rating: 5 stars
07/19/2018
I didn't make any changes and they came out extra yummy. Read More
Rating: 5 stars
10/07/2020
This is how my southern grandmother usually made fried green tomatoes, except she fried all foods in bacon grease or lard. My western grandmother made them the same way except she used flour instead of cornmeal, and she fried all foods in bacon grease and lard, until as a senior citizen in the 1970s, she switched to sometimes using Crisco for fried chicken. Both grandmothers used bacon grease when they had enough because, since it was left over from other meals, it was free, and it added flavor for free. Both of my grandmothers and my great- aunts would have scoffed and waved away anyone suggesting more ingredients, more steps, and dipping sauces. I make fried green tomatoes the way they did, except I fry in vegetable oil. Thanks for posting an authentic recipe. Read More
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