30 Reviews

GREAT recipe, thanks for posting! (I'd like to add that if you don't already keep powdered buttermilk in stock, you darned well should! It opens the doors for tons of wonderful recipes- like this one- without leaving you stuck with half a carton of buttermilk in the fridge. And it's even good enough to use to make buttermilk pie.) We had this last night, served with fresh marinara sauce (recipe 136292) and a sprinkling of feta cheese. It was EXCELLENT. I had friends over for drinks to celebrate Repeal Day and we couldn't stop going back for seconds until every last tomato slice was gone. I'm thinking about making it an annual tradition... thanks again!

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lolsuz December 06, 2010

I love the combo of the corn meal & flour. I added a great deal of seasoning, S&P, cajun, etc. I made the first two batches as directed. I couldn't get the crust to stay on with a higher temp or lower. I added an egg to the buttermilk and the next batch stuck much better. Thanks!

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Ms. Mother Earth July 19, 2013

This was my first taste of fried green tomatoes. It was a great first experience. I had them with sausages, fried eggs and rice (a great Asian style meal). I topped the tomatoes with a little hot sauce and soy sauce. Yummy! Thanks for sharing, chia.

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Crafty Lady 13 September 12, 2010

I am from Alabama, and one of the keys to anything fried is to go easy on the breading. The flour/liquid/cornmeal method yields a coating that is much too heavy for a delicate tomato. Slice the tomatoes and place them on a rack. Salt both sides and let them sit for about 20 minutes. The salt will bring water to the surface of the tomato and the cornmeal will stick on its own. Put the meal (season it well...I use seasoned salt) on a plate and dredge the tomatoes in it, patting the meal on to make sure it sticks well. Let the tomatoes sit again for 5 minutes or so. Fry in a cast iron skillet in hot vegetable oil. Use tongs to grab them by the edges and gently turn them over. If you use a spatula there is a danger of oil spillage. The women in my family have been making fried green tomatoes like this for generations and everyone who's ever had them says they are the best! (me included)

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marylisa64_11721660 May 27, 2015

Yum!

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lmtoms May 24, 2010

Great recipe! I didn't have buttermilk so I substituted plain yogurt. I liked it better because it was thicker. I only needed to dredged once because of the thickness. I also used coconut oil and butter mixed for the frying oil.

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Maeven6 June 09, 2009

Yum, this really spiced up my cooking of green tomatoes. Thanks Now I just need to go watch the movie again. LOL So I can remember how to cook up an annoying spouse.

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Carol M. August 14, 2008

Just ok, not as great as some I've had. I think it was the cornmeal I didn't care for, and the tomatoes I used just didn't taste good.

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sugarlovinmom September 29, 2014

Thank you chia!!!! This is simply fabulous!!!! I've done fried green tomatoes in the past but these were exceptionally delicious. I started out with just a few slices to see if we would like them and I think by the time we were done we downed half a bushel :) We live in Wyoming where the summers are short so now I have an even better way to use up the abundance of green tomatoes from the garden at the end of our short summers. I always have way more green tomatoes than ripe and now I don't mind that a bit. Thanks again!!!

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yedenmatka August 21, 2014

Yummy, adding to my cookbook. Even good cold. Now I have no more green tomatoes. I double dipped some for a thicker crust, might try egg in milk another time. Buffalo style is good, dip in blue cheese dressing with liberal dots of hot sauce.

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Garlic Gnome September 25, 2013
Fried Green Tomatoes