Fried Green Tomatoes

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


  • 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 extra virgin olive oil


1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.

3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

How to make fried green tomatoes in skillet How to make fried green tomatoes perfectly browned

4 Fry the green tomatoes: 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 fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.

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  • 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.


  • 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.


  • Jeannie, Indianapolis, IN

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


  • 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.

  • 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.

  • Michael

    If you use buttermilk you do not need the egg. It comes out lighter and crisper.

  • Ania

    Hi. I have a very basic question. Are the green tomatoes just unripe tomatoes? Or are they a special variety of tomatoes that are green? Thanks

    • Elise Bauer

      Hello Ania, they are unripe tomatoes.

      • Ania

        Thank you so much! I have a bunch if unripe tomatoes in my garden still. I am so excited to try this recipe! Thanks for the great blog!

      • Joanne Martisofski

        Hi, I too, were curious as to whether they were actually unripe tomatoes or a specific variety. After much research I found out that its actually a variety of tomato, which are green when they are ripe. Most articles stated that they were Heirloom tomatoes, the green variety, as heirlooms also come in a red variety. I purchased some today and plan on making them tomorrow, I cant wait!
        Also, during my research I found out the unripe green tomatoes contain a toxin. The smaller and harder the unripe tomato is, the more toxin it contains. But in one article it said you would need to consume quite a bit for the toxin to effect you.
        Idk, just wanted to share my research
        I plan to use your recipe tomorrow, it sounds delicious!

        • Charlie

          Joanne your research is incorrect, classic fried green tomato recipes call for unripe tomatoes! This is a very old southern tradition. It is NOT a type of tomato. They use unripe over ripe because 1. Back in the day ripe red tomatoes werent common in the south since the growing seasons were shorter with common tomato varties so they created recipes to enjoy unripe green tomatoes. 2. Green and unripe are firm enough to hold their shape when fried. A ripe tomato will not not hold its shape or fry right so dont use ripe tomatoes like the heirloom you mention and expect them to fry well as they will be too soggy and fragile to eat 3. This is a recipe that cooks the tomatoes and so is 100% safe and toxin free.
          Many raw veggies and fruits have small trace amounts but once you cook them they are toxin free or even when raw the traces are so negligible they dont affect people unless consumed in impossible quantities at once. People not from the south mistake tomatillos for “green tomatoes” but they arent and niether are your heirloom colored variery. Unriped tomatoes are 100% the green tomatoes in popular southern recipes. You can substitute but it will not be the same at all.

  • Jane

    I mix Martha White’s Buttermilk Cornmeal Mix with seasoned panko bread crumbs instead of plain cornmeal and bread crumbs. That gives the tomatoes extra crunch.

  • Summer

    I deviated from my usual recipe & tried this one out. My other half complained that they’re cut too thick & greasier than normal because I cooked them on medium instead of med high. I think they’re great & love how the Cajun seasoning brings out the tanginess


  • Michele Grubbs

    Too much seasoning takes away the tangy taste of the tomatoes, I use only CORNMEAL salt and pepper…

  • Janet

    In our family, we just dredge the green tomatoes in seasoned flour (just salt & pepper) and fry in Bacon grease. They are truly a taste of my youth. My Mom is 86 and in assisted care and this makes me think of her. I wish she could be home. We always fixed this with Liver, Onions & Bacon with the fried green tomatoes and spinach seasoned with lemon & salt. I really miss my Mom.

  • Alby Thorp

    I just love Green Fried Maters. I put them on my Blue Pig Burgers. I grind my own beef using a 85% to 15% mixture of beef and fat. I grind it a second time with a smaller die, then mix in ground up Hog Jowl Bacon and Blue Cheese, salt and pepper to taste. I make up plenty and vaccum seal them to put in the freezer. I freeze the Green Fried Tomatoes on baking sheets first, then vaccum seal them. That way, they don’t stick together in the bag.

  • Linda

    If I make this again, I’ll not use the cornmeal mixture. I buy 3 minute oatmeal and process it in my food processor until it’s like a flour. I mixed the oatmeal, breadcrumbs and spices, (onion powder,garlic powder etc), for the final breading. I love to use a cornmeal mixture when I’m making fried zucchini, but I felt the green tomatoes didn’t call for it.

  • Casey

    From childhood I was curious about this and I’ve finally tried it out. Absolutely delightful. I immediately recommended to my best friend. I’ll certainly be having this again soon.


  • Jeannie

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

  • 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!

  • 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!

  • Dee

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

  • 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!

  • 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!

  • 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! :)

  • 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.

  • 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!

  • 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
    -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.

  • 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.


  • 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

  • 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!

  • 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 :(

  • 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.

  • Sinda

    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!

  • 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!

  • 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

  • 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!!!!

  • 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

  • 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….

  • 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!

  • 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.

  • 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.

  • Cheryl

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

  • 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!

  • 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!!!

  • 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!

  • Camille M.


    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

  • 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!

  • 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

  • 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.

  • 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?

  • 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!)

  • 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.

  • 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!

    • Charlie

      For extra crispiness salt slices before dredging and leave out for a while to draw out extra liquid, decrease or eliminate flour and replace with panko instead so the breading is cornmeal and panko as flour is soft and when pulled from pan after frying set on butcher paper or paper towels to absorb extra grease.

  • 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!

  • 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

  • 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

  • BH

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

  • 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.

  • 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.

  • Rachael

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

  • 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.

  • 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.

    • Charlie

      Fried Green tomatoes are Southern in origin but have been around since the 1800s so of course they spread across the US over time.

    • Charlie

      Also Fried Green Tomatoes with Milk Gravy is the title of the original recipe in the famous book and movie Fried Green Tomatoes written by Franny Flagg who was born in Alabama. So Milk Gravy has been prepared often together with fried green tomatoes in the South for over a century. Look it up and compare to your recipe as perhaps her grandmother read the book or saw the movie and liked it because it reminded her of the red tomatoes she used to eat.

  • 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.

  • 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

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • Conni

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

  • 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

  • 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.

  • Annie


    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.


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

  • Eva

    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

  • 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.

  • 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…

  • 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!

  • 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

  • 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.

  • 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.

  • 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.

  • 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).

    Servings: 4
    3 tbs Bacon grease
    4 Tomatoes: green, firm, sliced
    2 Eggs, beaten
    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

  • 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.

  • 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.