Ingredients40 m servings 222 cals
- Heat vegetable oil in a skillet over medium heat.
- 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.
Per Serving: 222 calories; 10 g fat; 30.8 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...
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 ...
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 peppe...
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 ma...