This recipe for fried green tomatoes is delicious.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- ¼ cup extra-virgin olive oil, or more as needed
- 1 extra large egg
- 4 tablespoons milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 green tomatoes, sliced 1/2 inch thick
Instructions
- Heat 1/4 inch olive oil in a large skillet over medium heat.
- Whisk together egg and milk in a shallow bowl. Mix cornmeal and flour in a second shallow bowl.
- Dip tomato slices in egg mixture, then dredge in cornmeal mixture to coat.
- Working in batches, fry tomatoes in hot oil until browned on both sides.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 300 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
8.11.22 I agree with other reviewers in that you definitely will need more oil, but not so much that you end up with greasy tomatoes. If I make this again, I will probably add a little cayenne to the flour-cornmeal mixture. This turned out OK, and I got extra flavor giving them a hit of Maldon’s Sea Salt Flakes.
I added lemon pepper to the cornmeal/flour blend and cooked on low heat, which kept the browning under control. They were delicious!
Very bland. A life-long Southern resident that has eaten more fried green tomatoes than most people can imagine, I have never eaten any with ABSOLUTELY NO SEASONING! A little salt and ground black pepper is a MUST!
will make it again for sure
An AWESOME and easy recipe. Just like my Nannie (Grandmother) used to make!
Very good!
quick and easy great tasting recipie for a southern staple
Try adding crushed seasoned stuffing crumbs (in the package). Crush finely then use in place of cornmeal.
These were really good, but I added salt, pepper, paprika, and a little sugar to the flour/cornmeal mixture, ’cause that’s what my mamaw used to do, these tasted just like hers! I also threw in a Tbsp. of bacon grease with the olive oil, yummy!
I enjoyed this recipe simple & quick.
Think these would have turned out better if deep fried. Next time will do that. Otherwise was just OK.
This is a great base recipe…. i would replace the milk with 1/2 cup or less buttermilk, drop the egg, veggie oil instead of olive oil, after slicing tomatoes sprinkle slices with salt pepper onion powder and sugar go light on the sugar.
You have to start with the right tomato. Saucing or juicing tomatoes just do not fry, bake or stew well. You need fleshy, meaty tomatoes- not the ones filled with seed pockets and juice. Don’t expect supermarket tomatoes to fry well. They’ve probably been frozen and will be mealy. Get your green toms from your garden or a farmer and view the cut open flesh.”Big Boy” and “Beefsteak” are two types that fry well when green. I salt the slices to drain off some of the moisture and bitterness before I bread or batter them. Some folks like the acidity and use buttermilk to increase it. Fried green toms are considered a southern “curiosity” but it’s really just a variation on the centuries old fried eggplant and tastes almost identical (Try a few sprinkles of basil, oregano and Parmesean cheese on the toms!). I fry my green toms in olive oil (not EVOO) and/or other oil blends, depending on the flavor I want. Traditionally in the south, bacon grease or lard would’ve been used to fry ’em in, and I sometimes go with tradition. I find Olive oil, garlic and Toms are “naturals” together. Buy when the price is low and freeze them. They can be preped, breaded and frozen on sheet pans or waxed paper, then bagged and fried from the freezer, just like eggplant or Okra…try green tomato “chips” from your dehydrator!
Followed recipe to the letter and the results were to die for. Many thanks for this one
Followed recipe to the letter and the results were to die for. Many thanks for this one
I grew up in rural Alabama, and the most authentic way to make this is simply buttermilk-SELF-RISING cornmeal + prpper-canola oil. The green tomatoes have such a unique, clean and crisp flavor, I don’t think it needs additional spices.
I absolutely love fried green tomatoes. I did change a few things. I used milk only (no egg). I also didn’t use the flour just cornmeal (sweet cornmeal). They came out so crunchy with thick batter. mmm, so good. Then salt and pepper to taste.
Delicious!
Sadly, I have to agree with some of the other reviews. The Olive Oil overpowers the delicate taste of the green tomatoes and the smoke point of the Olive Oil does not allow them to get crispy enough. The cornmeal is good, though. It’s authentic in parts of the south.
GREAT….glad to see someone else uses olive oil, much healthier! I added a little onion powder, salt and pepper to my milk/egg mixture for flavor, and half Italian bread crumbs/half corn meal. Very good, the Italian bread crumbs give a bit more flavor. So I guess I made the “Italian Fried Green Tomatoes”…also used zucchini – YUM.
Wonderful recipe! All I added was salt and pepper, and changed the oil to vegetable cooking oil. I didn’t measure it, just poured it in the pan and used what I needed. When I was finished, I addedthe egg/milk mixture to the remaining cornmeal mixture; mixed it into a dough, formed small cakes with it and fried it in the same oil the tomatoes were fried in. YUM! My husband loved it! This was the first, and only recipe I’ll ever try. It is perfect!