Fried Green Tomatoes

salted and peppered

salted and peppered

Beth grows a food garden in her back and side yard. Loves it — the planting, digging, watering, and especially the eating what she has grown. A real satisfaction.

On this night, she came in from the back yard with a load of goodies she had just picked. Several cobs of corn, kale, and a handful of green tomatoes. The dinner to follow was as lovely as you might imagine.

To me, she requested the making of fried green tomatoes. I’d seen the movie of the same name when it came out in 1991, but never gave the dish any thought. I looked up a few recipes, and the variations were minimal. Some didn’t have eggs. Some even only had cornmeal. But it was basically: batter and fry. This is the one I went by.




  • salt
  • pepper
  • 1/4 cup milk
  • 1/2 cup flour
  • 2 eggs, beaten
  • 3/4 cup corn flour (corn meal is more traditional)
  • olive oil
get your batter dips in line

get your batter dips in line

You slice up the green tomatoes and then salt and pepper them, letting the salt and pepper soak in. Then dip the slices in the milk, then in the flour, then the eggs, and then the corn flour. Then fry them in the olive oil until brown, about 3 minutes per side. And god, they were good.


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7 comments to Fried Green Tomatoes

  • lambykins


  • Jennifer

    This is one of my favourite dishes of all time. Something that actually really accentuates the dish is to add some indian curry spices, or perhaps even something caribbean to the corn-meal mix; really gives it a nice kick and a new flavour, and works well with the tangy tomato flavour.

  • Laura

    I have an alternative that you might try that is featured in a local high end Italian restaurant. It is my favorite!:
    (Gives you 4 serving)
    Boil together two parts vinegar and one part honey until it cooks down into a syrup (this process smells very strongly, but is worth it in the end!)
    Take two green tomatoes and two red tomatoes of the heirloom variety and chop off the tops and bottoms, then slice the middle across into four sections. Take the green tomatoes and dip them into flour, then into an egg wash (eggs mixed with a bit of water) and then into panko bread cumbs. Fry in olive oil on high heat until both sides are brown. Take a large ball of mozarella and cut it into eights. Now layer, one red tomato section, one mozzarella slice, one fried green tomato section, and then on top of that one red tomato, mozarella, and then another green. tomato on top (so that it’s six levels high.) Put some fresh basil chopped up on top, and then dribble with syrup! It’s delicious and you can see a picture here (Though why they took the mozzarella out of the tower I do not know.)

  • Hmmm…. I’ve been meaning to make these ever since that movie came out in 1991. I think I got it into my head that it was really complicated, but it looks straightforward and delicious! Will have to try some soon. Thanks! : )

  • lambykins

    yum! thanks for the other recipe laura…the pics look good.

  • Jennifer and Laura, thanks for the tips! I hope to try both, they both sound delicious. :)

  • I love fried green tomatoes and make them at least once or twice a year, as tomato season winds down.

    Usually I do flour > egg > corn meal (with a little hot sauce in the egg and cayenne in the corn meal; no milk step). Most recently I used (horrors) a bag of premixed fried green tomato coating (corn flour, wheat flour, leavening, spices) and it was really, really good. That recipe dispensed with the egg: dip the tomato in water or milk, then the mixture, and that’s enough. Who knew? (It was a a gift from Tennessee, a sort of tourist gift from an old grist mill.)

    I like to serve it with a mixture of ketchup and sriracha, which is in fact good with just about anything fried.

    In any event, I am finding that fried green tomatoes are the sort of thing that get really easy after you’ve made them several times. So keep at it!

    Oh, one other tip on breading: sometimes instead of flour or cornmeal I use semolina. You get a cornmeal texture with a wheat taste. It what I use when I’m frying zucchini blossoms (another treat I do once or twice a year).