Fried Green Tomatoes

Image of fried green tomatoes, with a text overlay featuring the Kelly's Kitchen Logo and a tag that reads "Fried Green Tomatoes #FreshFoodsFriday"

In honor of June being National Country Cooking Month, we wanted to share a recipe for a meal that is not only an excellent summer dish, but embodies the description of country cooking. Fried Green Tomatoes fits the bill!


This recipe comes from the Southern Living and is courtesy of the Southern Living Editors. (Find the original recipe here:


Recipe for Fried Green Tomatoes:

Total: 25 minutes

Servings: 4-6 servings


  • 1 egg, lightly beaten

  • 1/2 cup of all-purpose flour, divided in half (two 1/4 cups)

  • 1/2 cup of buttermilk

  • 1/2 cup of cornmeal

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 3 green tomatoes, cut into 1/3 inch slices

  • Vegetable oil


Step one: Mix together egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Step two: Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Other tips:

  • Make sure your oil has reached the desired temperature before you put in the battered green tomatoes. The right temp is what makes them crisp and beautifully golden. If the oil is not hot enough, you end up with soggy-crusted, limp green tomatoes. If the oil is too hot, the outside will brown too quickly and your tomatoes won’t be cooked all the way through.
  • Keep your oil level shallow – you don’t want to completely submerge the slices in the oil.
  • When fried, remove the green tomato slices with a slotted spatula, drain on a double layer of paper towels, then transfer to a rack on a baking sheet.
  • Keep the fried green tomatoes warm in the oven while frying the rest.
  • Do not cover the tomatoes or the crust will soften and become soggy. And do not stack the tomatoes on top of each other until they have cooled about 10 minutes, otherwise the ones on the bottom will become soggy.


Recipe originally posted by the Southern Living Editors on


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