Fried Green Tomatoes

Traditional fried green tomatoes. Sliced firm green tomatoes, dipped in egg and coated with flour, cornmeal and bread crumbs, fried and seasoned with salt and pepper.

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish.

Ingredients

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

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Comments

  1. kat

    Oh my – as an Atlanta resident, I must say that Fried Green Maters are alive and well. Make a homemade ranch sauce for dipping and serve with a dinner of hot wings and celery, and you’re good for the night.

    If you like the maters, try your hand at fried okra. It is indeed an acquired taste, but it is truly scrumptious.

  2. leslie

    I just dredge them in flour with a little salt and pepper and lightly fry them – the batter method doesn’t work for me because i like them sliced really thinly, and a light coat of flour keeps the tomato taste from being compromised. we’ve been eating them this way since I was a tot, it was quite the occasion at our house, we’d crowd around mom at the electric skillet and take turns eating the slices as they finished cooking – they rarely, if ever, made it to the table.

  3. Lisa Joan

    I had never heard of fried green tomatoes until I saw the movie. Then I read the book. While olive oil is much more “coronarily correct” these days than bacon grease, here’s Sipsey’s recipe straight from the book. And dang it, some days a body’s just gotta ingest SOME form of pig, whether it be the grease, the bacon, some ham … until it makes you “squeal” with pleasure (ouch, sorry about that).

    “FRIED GREEN TOMATOES WITH MILK GRAVY
    Servings: 4
    3 tbs Bacon grease
    4 Tomatoes: green, firm, sliced
    2 Eggs, beaten
    Flour
    Milk
    Salt
    Pepper
    Heat your bacon grease in a heavy frying pan. Dip tomatoes in eggs, then in bread crumbs. Slowly fry them in the bacon grease until golden brown on both sides. Put your tomatoes on a plate.
    For each tablespoon of grease left in the pan, stir in one tablespoon of flour and blend well; then stir in one cup warm milk and cook until thickened, stirring constantly. Add salt and pepper till you like it.
    Pour over the tomatoes and serve hot.
    The best there is.”
    — Sipsey Peavey
    Whistle Stop Café
    Whistle Stop, Alabama
    [From the book "Fried Green Tomatoes" by Fannie Flagg]

    P.S. Elise, your site is a delight (and yep, I meant that to rhyme). I finally got to try the “Five Fires Beef” — and oh, Dancing Fire Goddess, was it sensational!

    Cheers and fine flavors be ever thine,
    Lisa Joan

  4. Shelby Connors

    Great recipe. I would reccomend mixing the flour and corn meal.

  5. Claude

    Sorry, those aren’t real fried green mators! I was raised on real ones since I was 3 years old. The recipe is simply this (pasted down from grandparents living in the 1800’s)…

    Slice em no more than 1/4 inch thick
    Dip in milk
    Dip in flour mixure (salt & pepper only)
    Fry (on med heat) until dark brown (in lard, corn or veggie oil)

    Simple huh? That was the way it was and that’s how they were made.

    ps we used lard but veggie oil is better for you; I now use corn oil.

    No eggs, no cornmeal or olive oil…if ya want’a zest em up, use seasoned salt instead of regular salt. I still eat them at least once a week and at 89 years old I’m still doing fine!

  6. SC Granny

    Many Southerners fry green tomatoes by simply dipping both sides of a slice in cornmeal which has had salt and pepper added and laying the tomato slices in a reasonable amount of vegetable oil in a med-high heat frying pan. Sear both sides to a nice even toast color, then turn down the heat and simmer until the tomato is soft (like fried eggplant).

    The result is a light toast finish with a soft, very zingy, tasty inside.

    The “SC” stands for “South Carolina”. Green tomatoes are not an end-of-season treat, but when you have too many tomatoes ripening on the vine at the same time, cut the big green ones for frying.

  7. Lee Hubbard

    I can remember eating them as a kid in Mich.
    No, it’s not just a Southern dish. There were never any leftovers.
    I hadn’t had any for years after moving to Ca. When I went to Okla. to visit friends they made a platter full.
    I waited till everyone seemed full, and when I saw that the platter still had some on it, I asked if anyone wanted any more of them. When I got the NO answer that I was looking for I ate every one of them. They were delicous.
    I have 5 plants in the ground right now, just waiting.
    Our little dog will pull them off and eat them after they get ripe, peppers too.
    Lee

  8. barb pence rowe

    I was looking for a recipe for fried green tomatoes that a friend of my mom used to make when I was younger. She actually had the tomatoes cut into wedges and I remember her pulling them out of the oven for us to eat. Does anyone had this one?

  9. Stevie

    Texas version of fried green tomatoes is much simpler – all you need is tomatoes, flour, oil, salt and pepper.

    Get the green tomatoes or green tomatoes with a bit of a pinkish blush (if you don’t like the truly tart ones). Slice them approximately 1/2-inch or slightly smaller in width. Lightly salt and pepper both sides of tomatoes. Dip in flour and coat well on both sides, and then pan fry in just the littlest bit of canola oil (approximately 1 to 1 1/2 tablespoons for each group). Make sure the oil is nice and hot before putting in tomatoes. Brown on one side and flip over. Brown on second side (approximately 4-6 minutes each side). Remove that group from pan, add a little more oil and continue with next batch.

  10. Leah

    I have always used cornmeal to dip the Maters or okra in. And we do not dip them in milk or egg. Try it just once… I promise you they are more in line with the true style!! It is the way my step father did them…(he was from the LA (Lower Alabama) area… Straight Country!!

  11. Connie

    I’m tryin’ to make some fried green tomatos from memory. My mom used to make them by frying up some bacon, then she floured and salt and peppered the tomatoes slices and used the grease to fry up the tomatoes.Then she made a cream sauce with the pan drippings and served it on toast, with the bacon on top. Yummmmmmy. I don’t have a recipe so I’m gonna just wing it. It seems there are lots of variations but nothing like the one she did.

    I’ll let you know if it was as good as I remember.
    Connie

  12. Carol

    The days are getting shorter and I have lots of green tomatoes on the vine. For lunch today I used the Better Homes and Gardens recipe that they have used since 1930. I used Olive Oil and they were delicious. I would love to try the ones with bacon and the bacon gravy but I will just have to imagine what they taste like as I can’t have things like that anymore. I am sure to try some of the other recipes for green tomatoes though. Gee I am glad I have lots of them left. I introduced my grandaughter to them this year and she loved them too. Carol

  13. anita

    Help!
    I’m Swedish and I’ve got into my head to have a dinner with Southern American cooking, any suggestions? I’ll need recipe for a first course, main course and dessert! is there any expert on this kind of cuisine out there?

  14. Darrell

    I suspect its one of those things that you can’t hardly really do wrong. I just used some maters from the end of my garden (MI) – sliced, dipped in flour (whole wheat for me) and fried in olive oil with salt and pepper. Mmmm mmmm! Yummysville… Next time I think I’ll try cornmeal, but for me, extremely simple (i.e. sans milk, eggs, bread crumbs etc.) seems to work plenty fine to my way of tasting…
    Anyway, I enjoyed reading the comments – happy eating y’all!

  15. Mona Lil Owl

    Hello I just wanted to let you know that the recipe is very good. The way we(native american Indians) make them is we use bacon oil or deer fat.Plus we use chili pepper or cumino salt & pepper, brown eggs are thicker and sticks better to the tomatoes, of course flour & fresh ground corn(meal) as you may call it.You can use a little cream or half & half but back in the day it was just egg or water..Now I use dash seasoning.Cook until brown. Don’t know how it taste cold cuz they don’t last that long. As soon as they are cooked they are gone. Our recipe was given to me by my 109 year old great great grandma from AZ. We are white mountain apache Indians. Enjoy…

  16. Mary Alice Zurbach

    Fried green tomatoes are not just a southern dish. I’m from Northern Maine and grew up eating fried green tomatoes from our garden. I don’t remember how Mom cooked them but they sure were good. I now live in Tucson AZ and our local Food City sometimes has green tomatoes mixed in with regular tomatoes. I bought one today and will try it for my lunch tomorrow; probably just flour, salt, pepper & olive oil.

  17. lisa ciambriello

    my mother and i this summer kept getting green tomatoes to make the recipe. we always wanted to try them, but everytime we had a batch of green tomatoes from neighbors or friends they would ripen before we got to make them, now i went to this sight because im trying to find green tomatoes in this cold weather, my mom got diagnosed with inoperable lung cancer 5 days ago and would love to make them with her or for her, so if anyone can tell me where i can get a green tomato, in southeast Connecticut please reply. thank you.

  18. Anonymous

    In the south we dip the tomato slices in buttermilk and then dredge them in a mixture of flour and cornmeal that has been seasoned with salt and pepper. Fry them in a little bacon grease or vegetable oil for a healthier version. IMO the best tomatoes to use are ones that have just started to turn slightly pink.

  19. Eva

    Hello,
    This is the first time I decided to post a comment, although I have been using your website for more than a year. So far I have been very successful. These tomatoes- it was a disaster! They were sour like fried limes! What did I do wrong? I used green tomatillos from Harris Teeter, maybe it was not the right kind of tomatoes? Thank you for response:-) and all your recipes.

    Hi Eva – Tomatillos are not green tomatoes. They are a different species. You can’t necessarily substitute them for green tomatoes. ~Elise

  20. Annie

    Hi,

    I have a bumper crop of tomatoes this year, manured with wallaby poop, our native kangaroo in Tasmania, Australia. I’m try one of your recipes at the moment. Dipped in milk then seasoned flour to which I added lemon mytle and Tasmanian pepperberries to make it local.

    Annie

    Hi Annie, wow, wallaby poo certainly beats the chicken manure I use on our garden! I bet your tomatoes are fabulous. ~Elise

  21. Annie

    Hi Elise,

    Yes really good. The climate change is really making a long season for vegetables down under in Tasmania. We have had a hot summer and now into autumn still very warm. I look forward to the cooler days with log fires and some snow on the Mountain.

    Annie

  22. Lauren

    This recipe is not authentic, but thanks for trying! I grew up in the South and I can attest to the fact that green tomatoes are coated in mere cornmeal before frying. Fannie Flagg even says so in the book that the movie you reference comes from.

  23. Miriam

    I really want to try making fried green tomatoes, but I am not sure as to what “green tomatoes” are and where can I buy them? Some help on this would be great!

    Green tomatoes are unripe tomatoes. You can find them in season at farmers markets, or by bumming a few from friends who grow tomatoes. Whatever you do, don’t use a tomatillo for this dish, it’s completely different than a green tomato. ~Elise

  24. Conni

    Instead of flour try dipping them in milk and then dredging them with chicken or vegetable breader.

  25. Nisreen

    We were at the farmers market this weekend and my husband picked up some green tomatoes to be fried. I never made them before, so I looked up a recipe online. We made them tonight, and they were great. I didn’t have any bread crumbs or cornmeal, so I crushed some vegetable Ritz crackers and they were great.
    Thanks!

  26. ch-chad

    Here are a few more ideas. I use a recipe from my mom that is similar to above, but one thing I have done in the past that works well is using stove top as the breading. just pulse it in a processor until crumbs and viola, seasoned breadcrumbs. I also LOVE using ground cardamom in my cornmeal. The cardamom gives the crust a wonderful floral flavor a perfect compliment to the tomato.

    Cant wait to try a ranch dipping sauce, thanks for that idea kat!

  27. Wayne

    I don’t know why your readers are choosing sides and going to war over what to coat or not to coat the green tomatoes with. So much passion over one of life’s simple pleasures. It makes little difference, they are going to be wonderful no matter how you, your grandmother, or anyone else cooks them. Like Freud once said, “sometimes a cigar is just a cigar…” Try ALL the above methods and you’ll see that there’s no way to fail (unless, of course, you use tomatillos). Wayne, N.C.

  28. Donna

    I’m 65 years old and have eaten fried green mators all my life…………
    I been looking at the recipes on the web and see nothing like the way we ate them……..
    Slice , pat in flour, fry in bacon grease and after removing to platter sprinkle with brown sugar…..Salt and pepper to taste……sooooo-oooooo good.

  29. Peggy

    I just found this recipe, and it’s great! As to all the other suggestions on how to make them, I have this to say- I live in Indiana, but much of my family is in our native Southern Georgia. When I visit, this is how one of the days goes-breakfast at Gram’s-fried green tomatoes dipped in cornmeal and fried in bacon grease, later off to Uncle Clifton’s for some horseback riding, then lunch, with fried green tomatoes dipped in egg and flour with a home made dipping sauce, then to Aunt Barb’s for some front porch time and fried green tomatoes done up just like in the book. So, I’ve grown up with them fixed just about every way possible, and I have yet to find a recipe I don’t drool over-fried green tomatoes are delicous no matter how you do them!! Thanks for this recipe, now if someone would send out the dip recipe I’d be on my way to a happy heartattack from way to much fried food!

  30. Vickie

    We look forward to fried green tomatoes every year. I like to slice the tomatoes a little thinner than pictured here so they are a little crispier. Dipped in a scrambled egg & milk, dredged in cornmeal and fried in oil. Drain on paper towel and salt and pepper to taste. What a cholesterol high. Awesome! This year we are using Early Girl tomatoes, which are smaller and have a slightly acidic taste. Still great.

  31. Angie

    Mmmmmmm. I love fried green tomatoes. I live in SW Pennsylvania and I grew up on these! My mother passed away a couple years ago, but I remember her making them, crowding around her and snatching them up as she took them out. Big family favorite. Great family memories. My dad and brother had some in there garden and are coming over today to have me make them. We also just used flour,salt and pepper fried in grease. YUM!

  32. Jerry J

    Tasted great!

    But as we ate them we thought how similar it was to eggplant parmesan. We added some canned garlic tomato sauce and microwaved it. It was fantastic.
    Thanks for the recipe.
    Jerry in Minnesota

  33. Billie

    I made this recipe and it was delicious! I don’t know what the fuss is all about just using flour, if that’s how you ate them growing up, that’s great. As for me, a “green” green tomato eater, they were quick and easy. Elise, I did add an ingredient on the second batch, sugar, yep about a tablespoon to the flour. It took the tart out of the tomato and did not effect the recipe one bit. I think it made them better so did my 14 year old daughter Aubrey. She’s the expert on fried green tomatoes.

  34. Jessie

    Great recipe! I’ve always made green tomatoes with just a flour/salt/pepper dip and bacon grease, but this was a tasty variation. I agree, too, that fried green tomatoes are not specifically a Southern food. I grew up in Pennsylvania eating my mother’s FGTs, served with milk gravy, a recipe she learned from her grandmother — who was born and raised in Scotland! Now in Scotland there is a tradition of having grilled red tomatoes with breakfast, so I’m guessing my great-gran just branched out when she hit the USA. Mighty tasty red or green.

  35. Karen Kolbinsky

    Wonderful recipes and ideas. Thanks everyone for sharing..now I will take from what you all suggest and add or take away whatever ..
    isn’t it just incredible how we travel throughout the world to find similar food, preapared in a unique way by whatever culture who has adapted it?
    I think about tortillas..and chips, salsa, etc. my Hispanic friends do so well..and how the Chinese also have their version of “chips” (fried noodles) with dipping sauces..
    it’s really great that we can all learn to appreciate “good food” wherever it’s to be found ..a “good cook” is a GOOD COOK.
    therein may be the real secret..in the spice? the seasoning? the special care invested into preparation of food when we are wanting only to “please” whoever so happens to be there to “enjoy”

  36. Denny

    The recipe for the fried green tomatoes was great! My husband loves garlic, so I added garlic powder to the recipe and it was a big hit. I have never fried them before, but have made a green tomato pie before, I liked the fried much better. Thank you for the recipe.

    Denny, from a small country town in northern CA.

  37. Rachael

    Great recipe. I recommend trying buttermilk and adding a dash of cayenne or red pepper flakes to the cornmeal :)

  38. Andy

    Thanks for the recipe. I mixed the corn meal and flour and added a little more spice. Came out great. Got about 4 more pounds waiting for the oil.

  39. Elizabeth

    Oh yum, I am so glad I have finally found a recipe for these! The best fried green tomato dish I have found is the fried green tomato “lasagna” at Cretia’s in Dallas, Tx.

  40. Tammara

    Can anyone give me a recipe for a good sauce to dip them into? I always order them when I go out to eat and get a great sauce, but I still cannot figure out how to make one.

  41. BH

    Try this with a rémoulade sauce, it’s great with the tangy flavor of the green tomatoes.

  42. Jackie York

    I love the flavor of FGT no matter how they are cooked, but my husband prefers his fried veggies to be crispy which is something I have not been able to achieve with the green tomato. I think there is too much water in the tomato to equal the crispyness you can achieve with fried okra for example. Any suggestions?

    It’s challenging with tomatoes. Try panko crumbs for extra crispiness. ~Elise

  43. Jessica

    Elise I would try drying them in the oven on low about 250 degrees with salt and pepper and just watch them. I would do this with red ones and add sugar to them and they would make great dried tomatoes. Just like sun dried. Just don’t leave the green ones in a long time and I think that would work for you….. Let me know if it does….. Jess
    p.s. I was 35 when I first tried a FGT and I fell in love and this is comeing from someone that doesn’t like ripe tomatoes. I do like sundried and FGT I don’t get it either… LOL

  44. Stephan

    Elise, your oil may not be hot enough, or your tomatoes are too thick. I cut 1/4″ thick and keep the oil wicked hot, just under smoking. if i left them in there a second more, I would have tomato chips. I use the flour-salt-pepper dredge, no egg or milk, and salt the tomatos before dredging. Good luck!

  45. farah

    Hello! my husband planted a garden this year for the first time, we have lots of tomatos growing, cherri, romas, and stylets, we tried frying some of the stylets (big, round) coated with cornmeal and egg, fried them in olive oil, salt and pepper, they did not taste like anything at all, except the cornmeal. How green is green? do they need to have a hint of color? we expected some kind of taste and got nothing :( please help!

  46. Leilani

    I watched the movie lol and always wanted to try it. But never found green tomatoes. I am on vacation in West Virginia at my boyfriends home. His grandpa grows all sorts of veggies and just my luck he happens to have the green tomatoes :)

  47. Stephanie

    I live in eastern KY. Fried green tomatoes are a favorite around here. I have eaten them just breaded in flour as mentioned above. I tried this recipe, and I love it. This how I will fix them from now on.

  48. Amy Webb

    I am a South Georgia girl and have eaten these all my life. My grandmama taught me to slice them real thin, salt and pepper them lightly and dredge them in flour. Fly in hot veg oil until they are lightly brown . Drain on paper towels and Enjoy!!
    (note:they are best eaten hot so yall hurry up and get some!)

  49. Chuck and Linda

    We order them at Grindstone Charley’s (a local eatery) and they are great! That’s the recipe I’m looking for!

  50. Linny

    I’ve been trying to figure out how my mom made her fried green tomatoes. I know she sliced them very thin then salted them overnight with a weight on top to drain any liquid out of them. When she fried them, she added some thin sliced hot peppers with them. They were something like eating hot spicy tomato chips. Anyone make them this way? I could use a few pointers. Should I dip them in flour first before frying? I want them crispy. What should I fry them in?

  51. Cyn

    Yeah, growing up in Northeran PA we had fried green tomatoes every week for supper during tomato growing season. Sliced thinly, dipped in seasoned flour and fried in shortening or oil. Now, we made a complete meal of them by adding boiled potatoes and red tomato gravy. While you are frying the greens, skin some ripe tomatoes, slice in thirds and flour with seasoned flour, when all the greens are finished, fry up the red ones then mash down and add some milk or half and half, serve over the fried green tomatoes and boiled potatoes and supper is on the table. No meat required! Scrumptious!! Several years ago I was making these for my adult son and I, when the 12 year old neighbor boy wandered into my kitchen and announced that something smelled great. He started eating the tomatoes (never had them before) and next thing I knew he was in my garden and brought in 4 more large greens. Every year after that I made him a big batch of fried tomatoes the week before school started.

  52. Robbie Maloney

    Loved the film and loved all your recipe ideas but I’ll give you an English twist ( I’m from Liverpool), try seasoning, dip them in beaten egg then dip in semolina, smoking hot fat, preferably bacon and enjoy xxx

  53. Jessica P.

    Hey Everyone!! I loved the look of this recipe, and I had been dieing to make these, and I used fresh tomatoes from my very 1st garden of my own :) Which I am very proud of ! I read the comments before making, and let me tell you something, I followed this ladies words below and they came out perfect !! So I would like to Thank You for posting yur thoughts on this ..

    RE: Posted by: Claude on April 8, 2007 12:21 PM

    Sorry, those aren’t real fried green mators! I was raised on real ones since I was 3 years old. The recipe is simply this (pasted down from grandparents living in the 1800’s#…

    Slice em no more than 1/4 inch thick
    Dip in milk
    Dip in flour mixure #salt & pepper only#
    Fry #on med heat# until dark brown #in lard, corn or veggie oil)

    Simple huh? That was the way it was and that’s how they were made.

    ps we used lard but veggie oil is better for you; I now use corn oil.

    No eggs, no cornmeal or olive oil…if ya want’a zest em up, use seasoned salt instead of regular salt. I still eat them at least once a week and at 89 years old I’m still doing fine!

  54. Camille M.

    Hello,

    Cooking is my hobby and my mom loves for me to cook I am 23 not that that matters any.. Well I don’t know where my mom came across them but she brought some green tomatoes home and since seeing that movie ( It is one of my faves) I have wanted to ry my hand at it..So i went to work today with te maters my mom procured without even looking for a recipe so I will call this my own recipe (I just figured it out myself) which is how I cook as I look to experiment with flavors Here is what Icame up with I made the coat mixture first with (sorry Ididn’t measure so these are eyeball memory mesurements) 1 cup flour, about 3 or4 tablespoons cornmeal 1 and a alf tablespoons brownsugar pinch of salt a lil cinnamon and a lil more nutmeg(not too much as nutmeg tends to be overbearing)mixed that up real nice theni took 2 eggs took the eyes out whipped the eggs up with a lil salt and pepper now my skillet had aready been warming up with the veg oil so i sliced up my 2 maters nice not thin not thick i mean jus right dipped them in the egg then then the coat mix then in the oil let them fry till nice and toasty colored……

    O My G.. What a wonderful burst of flavors my motherthoroughly enjoyed it ad so didthe rest ofthe household some of which did NOT like tomatoes… Now they say my maters are the only ones they will eat… So I will cal this recipe…”Cammy’s Sweet Green & Fried Maters… If you try it let me know u like it

  55. Anonymous

    I just tried fried tomatoes for the first time!
    I had a couple tomatoes and nothing to do for lunch, and then I stumbled on this site. I’m from new york and the only place I’ve ever seen fried tomatoes is in that movie. I am amazed at how tasty they are, and I can’t wait to share them with friends. I want to thank all the people on this site, for posting their recipes and family stories. What a lovely collection of personal and culinary history this is!
    -LT

  56. Yyztwinkie

    This recipe was fantastic and I tried every recommendation in the comments. They were all delicious. The only disappointment was not using my brain to find this recipe sooner as we had a bumper crop of tomatoes that wouldn’t ripen (terrible summer). Now they’re gone and I’m wanting more!!!

  57. K. Johnson

    I tried these for the first time while visiting
    in Atlanta and after seeing the movie. We ordered them in a restaurant as an appetizer
    and they were served with a light creamy tomato-
    basil sauce drizzled very lightly over. They
    were delicious with or without the sauce, but
    do try them with sauce. I have no recipe –
    just wing it!!!!! By the way, those we were
    served were made with lightly seasoned corn meal. Thanks for all the good ideas!

  58. Cheryl

    I tried Elise’s recipe and the recipe posted from the 1800s… both were great! Very different, but both great!

  59. Deb

    My mom always made them much like Sipsey as noted above by Lisa Joan. Dip in egg/milk mixture then in the flour with salt and pepper. Fry in a skillet with bacon grease until crispy – make sure you turn the tomato slices. Just wonderful!! She had to hide the plate until dinner.

  60. Tim

    Just changed a flat tyre on my car as I was struggling with the wrench the thought of fried green tomatoes filled my subconsious mind. Having read this entire blog I fried some direct from my garden here in the UK. I burnt my tongue on the first mouthful! After that I waited for them to cool a little. mmMM Delicious!

    I have always fried lambs liver in the same way. I think these would work brilliantly together! slices of liver dipped in flour seasoned with plenty of pepper some salt and fresh thyme.

  61. JR

    For a really special brunch treat, try fried green tomatoes Benedict!

    Place one fried green tomato atop a toasted English Muffin slice, then top with a poached egg and Hollandaise sauce. A pure indulgence that is simply sensational!

  62. Kay in Carolina

    SC – where the green tomatoes thrive. Have a restaurant here that serves a sandwich with Kaiser roll, slivered lettuce, three fried green tomato slices and a kabob of spicy grilled shrimp…remoulade sauce on the side. To die for….

  63. Liz

    I’m completely new to fried green tomatoes, and look forward to making them several ways (except with bacon grease, I’m a vegetarian), including this recipe. This is probably a silly question, but as a variation could one use red tomatoes? For a different experience, I realize it would be nothing like the yummy green ones, but it might be a nice experience. So, would the taste and texture work? Anyone out there ever have them? I appreciate any and all replies :)

    We have a recipe for grilled tomatoes which uses red tomatoes, so I’m sure you could make this fried tomato recipe with red tomatoes, though you might want to pick a relatively firm one to do it with. ~Elise

  64. Jesse from Toowoomba, Queensland, Australia.

    I made fried green tomatoes years ago after the movie came out…it was delicious!!! I forgot the recipe, till today…and I needed to freshen my memory of how best to cook them, once more. My husband has never had them…but he truely enjoys my cooking…SO here goes the floured, pepper and salt version, with milk sauce and mashed potatoes (boiled must be great too)and I’ll have another great vegetable meal for my meals list. Thankyou for your traditional and native recollections…I find peoples experiences of their childhood food memories…INVALUABLE!!! Keep up the story telling and the rich history…all you food ALCHEMISTS!!!!

  65. sarah schafer

    I have been asked to bring fried green tomatoes to a Pot Luck Supper. That, of course, means I have to prepare them at home and serve them several hours later at another home. Any suggestions on how to keep them from becoming soggy, cold or reheated failures?

    Hmm. That’s sort of like being asked to bring french fries. They really need to be made and eaten immediately. You could bring them already breaded and ready to fry perhaps? ~Elise

  66. Tammy

    I used this recipe and everything turned out GREAT! I used Panko bread crumbs, egg whites, and a touch of cayenne pepper for a different approach. This was a great addition to my hot wings!

  67. Sinda

    Elise,
    I loved this recipe!!!…I didn’t have milk so I used Hidden Valley Buttermilk Ranch dressing instead of milk and Panko instead of flour. They were awesome!!!!
    Thank you for sharing your recipes!

  68. Aminah C

    I use a similar recipe on fried summer squash and zuccini, but lately, I have often just dipped the slices of whatever it is I am frying in a little water and a little flour, then saute until golden on both sids in olive oil heated to medium-hot and seasoned with Maryland bay seasoning, a bit of thyme, and plenty of salt and pepper.

  69. Tammy H. - a transplant from the South to Chi-town

    Thanks for the recipe! I’ve recently stumbled upon your website and am very happy I did! I have to say though, that I only used the recipe as a guide and instead fried my green tomatoes in bacon fat and added chili powder and salt to the cornmeal… They were quite delicious. In the future I think I’ll cut them thinner to get more flavor from the coating and seasonings and not so much tang from the tomatoes…. And one word of advice….. BE PATIENT!! I learned that if I moved them too early the breading fell off :(

  70. Tara J

    As many of the visitors here, I just stumbled upon this site when I searched for Fried Green Tomato recipes. This is one fabulous recipe and I’ve tried them every-which-way since I was first introduced to these last summer after I graduated from college–I fell in love with the little green guys. I love the way cornmeal leaves that nutty, toasty crunch in the background of the fruity tartness; and especially in this recipe, the use of egg and milk (soy milk in my case, as I am lactose intolerant) as binders helps the coating stick to the tomato and act as a cohesive breading. They are great naked, but if you get the chance, try them with a smoky red chili sauce. The infamous New Mexican red ancho pepper sauce brings fried green tomatoes close to Nirvana!

  71. Julie

    I make my eggplant by coating it with crushed bedcrumbs and frying them in butter. Would this coating work with fried green tomatoes?

    I don’t see why not. Sounds good ~Elise

  72. Doug Mills

    My Dad loved to cook interesting things and he made fried green tomatoes. Never any breading though. When I asked him what he did he said he used whatever was handy.

    He never breaded them, with corn meal or flour. So I just sprinkle them with my favourite steak spice and fry them in a little corn oil laced with worcestershire sauce and hot sauce (jamaican or louisiana style) until they are neither firm nor soft.

    Awesome.

  73. Bethany

    If you like fried green tomatoes than you need to make a ‘fried green tomato sandwich’

    Each sandwhich is comprised of:
    -Sourdough bread
    -Monterey Jack Cheese
    -1-2 fried green tomatoes
    -1-2 red tomatoes slices
    -several slices of bacon
    -Mayonnaise
    -Dijon mustard

    The only cooking involved is the fried green tomatoes, however you like to cook them, and the bacon til crisp.

    Give it a try. You won’t regret it.

  74. Aly

    Thanks for the recipe! This was my first time trying fried green tomatoes! I used beautiful heirlooms and they turned out great. I didn’t have any milk so I used water and it was fine! I also used Seasoned Salt in the flour which gave it a nice flavor. I fried them in Olive Oil which makes me at least feel better about frying my food. I mixed ranch with creamed horseradish for my dipping sauce. This native Californian is naive when it comes to Southern food, but an impending trip to New Orleans has inspired me to try learning how to cook it! This recipe will surely be repeated!

  75. Christine

    First time I made these – thanks! Have tons of green tomatoes but frost is imminent….will make them again, but next time will add some parmesan cheese, Tabasco sauce and some herbs to perk up the flavour.

  76. Jo

    I cannot believe no one has mentioned eating fried ripe tomatoes! That is how I grew up eating fried tomatoes. The tomatoes are ripe – nice and red – sliced about 1/4 inch, coated with flour, sprinkled with salt and pepper and fried in hot cast iron fry pan with bacon drippings. We had a huge garden when I was little and mom made fried ripe tomatoes all the time for breakfast. We never ate fried green tomaotes! I tried them once and have never eaten them again!

  77. Livia

    My mother one day suggested, since this year in our garden that our poor homegrown tomatoes weren’t ripening fast enough, that we need to do something with them. So the very next day of reading up this recipe and my mother getting a laugh out of other peoples comments of using bacon grease (yum!), and bragging about which kind of manure they use (to which we wonder, send some of that wallaby manure towards Canada, then again chicken will do just as good too! :D)
    We just simply fell in love with the recipe. At last our unripened tomatoes will be put to use! :)

  78. Jennifer F

    I don’t care if these aren’t “authentic” – cause they were FABULOUS. We ate them with jalapeno ranch dressing on the side. Now I can’t wait to get my hands on some more green tomatoes!

  79. Edith

    I just made this dish with some green tomatoes that we got from our CSA farm. I used sunflower seed oil that we also get from our farm. I followed the recipe as written and thought they were delicious, plus they looked just like your picture!

  80. Dee

    Who cares about ‘authentic’? The question is ‘are they good?’. If the answer is ‘yes’, you’ve made them right.

  81. CountryBoy

    We ate these growing up at grandma’s house in central Illinois. She learned to cook as a “housegirl” for folks in Missouri during the Depression era after losing her mother at a young age. Dredged in flour, fried in bacon grease. But her twist – served with homemade grape jelly “to cut the tart.” Today I’m in my 40s and still eating them with jelly – but fried in canola oil. Delicious! Although I do plan on eating them with the ranch dressing next time I make them. Sounds good!

  82. teresa

    It doesn’t matter how they are breaded, grown or seasoned.. There is only one word to describe fried green tomatoes, HEAVEN.

  83. Deborah

    Real close to my recipe! Just before you remove them from the skillet sprinkle a little fresh grated parmesan on them. Serve with a bottle of Texas Pete and Buttermilk Ranch Dressing! The heat from the Pete and the cool from the ranch is incredible!

  84. Jeannie

    I brush on mustard before dipping in milk. It gives them an awesome kick! Worth trying!