Fried Green Tomatoes. Not just at the Whistle Stop Cafe anymore. You can make them at home.
Time to make fried green tomatoes?
You bet! If you have any left in your garden right now. Don here with one of my favorite fall meals. Fried Green Tomatoes are so good in the fall when the nights are getting colder and the tomatoes don’t have time to get ripe. Don’t let them go to waste.
Wash and slice the tomatoes, dip them in egg and a flour and cornmeal mix, and fry until the coating is nicely browned. Easy.
Making Fried Green Tomatoes is a Southern U.S. tradition each year. We take the not-yet-ripe tomatoes and cook them to serve as a side dish. In some homes they are a main course. They are delicious along side most meats, an addition to a vegetarian meal, the main ingredient in a sandwich or just eaten as a snack. They are great left over if kept in the refrigerator and eaten in a day or two.
Fried green tomatoes are wonderful just as they are or you can add your favorite dipping sauce or salad dressing for added zip. Lois especially enjoys them with her homemade Russian Dressing. Try it and comment how you like it.
What You Need
You will need a knife and cutting board, measuring cups and spoons, and a good nonstick frying pan. And get yourself a copy of Fannie Flagg’s book (affiliate link) for a good read!
Fried Green Tomatoes RecipePrint
Fried Green Tomatoes
Crisp, tangy green tomato side dish
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 1x
- Category: Main Course, Side Dish, Vegetables
- Cuisine: American
- 4 to 5 medium green tomatoes picked right off the vine and washed
- 1 cup gluten free flour
- 2 Beaten eggs or 1/2 cup of egg substitute (I like the egg substitute better because it seems “stickier” and holds the coating more securely.)
- 1 cup corn meal
- 1/4 teaspoon powdered garlic
- sea salt and freshly ground black pepper to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper.)
- 4–6 tablespoons canola oil (for frying)
- Slice the green tomatoes into ¼ inch thick slices, discarding the top stem end and the bottom round end.
- Place the flour in a flat dish.
- Place the beaten eggs or egg substitute in another flat dish.
- Put the corn meal in a third flat dish and add the powdered garlic, salt and pepper, and mix well.
- Heat the oil in a heavy non-stick skillet.
- When the oil is hot, dip the green tomato slices first in the flour to coat both sides then into the egg, and finally the corn meal mixture, coating both sides.
- Gently place them in the skillet but don’t over crowd them.
- Cook until they are brown on one side (about 3 minutes depending on how hot the skillet is).
- Turn the slices over to cook the other side.
- Repeat until all the green tomatoes are cooked.
- Keep them warm on a platter in the oven until all are cooked and are ready to serve.
- Serving Size: 2 or 3 slices of Fried Green Tomatoes
- Calories: 408
- Sugar: 5.7 g
- Sodium: 281.5 mg
- Fat: 15.3 g
- Saturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 60.6 g
- Fiber: 4.6 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: fried green tomatoes
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop July 16, 2019 and updated September 14, 2021.