No ImageFried Green Tomatoes

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  1. Shirley

    I’ve made these for quite some time. I also make what I call Mayo with an Attitude. Here are the ingredients.
    1 cup mayonnaise
    1 tablespoon Dijon mustard
    2 cloves garlic, minced
    1 whole jalapeno chile pepper, minced
    2 tablespoons fresh lemon juice
    2 tablespoons tomato paste
    1 teaspoon paprika
    1/2 teaspoon Tabasco sauce, or to taste
    2 tablespoons fresh chives, snipped
    coarse salt and freshly ground black pepper to taste
    This is one great dipping sauce.


  2. Cassandra

    I just made a batch of these, they are great! I omitted the buttermilk as my husband is allergic. I also added some extra seasonings to the cornmeal/flour mixture like garlic powder. It may sound strange, but I ate a couple plain with sprinkled salt and thought they would taste really good with some good marinara sauce.


  3. Jeannie, Indianapolis, IN

    Great! My first time and they came out perfect. I hope to save this recipe.


  4. Joann Thompson

    I’m sure these these great, but seems like a lot of trouble to me. Slice those tomatoes thin–1/4 inch or less. Sprinkle cornmeal mix on a platter and lay the slices on top of the cornmeal. Sprinkle each slice with a little salt and pepper. Turn over slices and repeat. Let them sit for 15 minutes to draw out the juices. Spoon more cornmeal mix over the top of the slices and spread gently with your hands to cover well. Let them sit for 10 minutes or so until the breeding coats them. Sprinkle a bit more on, then turn over and do the same on the other side. The longer they sit, the more the breading will build up. Fry in 1/4″ of olive oil over medium high heat until crisp and brown on one side, then turn and brown the other side. Serve plain or dip in Ranch Dressing.

  5. Brooke

    I’m 77 yrs old and grew up eating fried green tomatoes. As did my mother. And all in NE Minnesota. It’s very logical when you think about it, as back in the day you’d be hard pressed to ever find a tomato ripening on the vine. Growing season was too short for the varieties available back then. Now we have to grab them early as they’ll be ripe before you know it. My mother just used seasoned flour/egg/flour. I will print your recipe & try it. Sounds yummy.

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