Fried Green Tomatoes

Side Dish

Recipe and photo courtesy of The South The Beautiful

Serves 4

  • 1 egg
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ teaspoon fleshly ground pepper 
  • ½ cup sifted all-purpose (plain) flour 
  • ¾ cup yellow cornmeal 
  • vegetable oil for frying
  • 3 firm green (unripe) tomatoes, cored and cut into 12 slices
  • salt and fleshly ground black pepper to taste
  • sprigs of flesh thyme for garnish (optional)

Fried Green Tomatoes

Click image to enlarge



Preheat an oven to 200°F (93°C).

In a medium bowl, combine the egg, milk, salt, and pepper and beat until well blended. In another medium bowl, combine the flour and cornmeal.

In a heavy, deep skillet over medium-high heat, pour the oil to a depth of ½ in (12 mm) and heat to 350°F (180°C) on a deep-fry thermometer. Dip the tomato slices in the egg mixture to coat evenly. Then dip in the cornmeal mixture, shaking off any excess and wiping your hands to avoid build-up. Fry the tomatoes in 3 batches, turning once, until the coating is crisp and light golden brown on both sides, a total of 3-5 minutes per batch.

Working quickly with a slotted spatula, transfer the tomatoes to a baking sheet lined with paper towels to drain. Then transfer the tomatoes to a baking sheet lined with aluminum foil and place in the warm oven until all the batches are ready to serve. Sprinkle with salt and pepper and serve warm.

Garnish with thyme sprigs, if desired.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive