Fried Green Tomatoes

Fried Green Tomatoes are a southern favorite.  I have eaten these since childhood.  I have made a few changes over the years so that I can enjoy one of my favorite summer southern foods without the added guilt and grease.

I grew these beauties in my little organic raised-bed garden (my loving husband made for me).  It has been a fight against the bugs and birds as to who is going to get to the ripe tomatoes first. So, I started beating them to the punch by eating my tomatoes, green!  It’s the best of both worlds, I harvest delicious ripe tomatoes from time to time and green tomatoes, as well, to make these delectable treats.

Lighten It Up

I omit the vegetable oil or lard commonly used to fry tomatoes.  Instead I use fats that are good for you, olive oil or avocado oil.  Also, some recipes call for breadcrumbs during the dredging process.  I find this to be to heavy for my taste.  So to lighten this dish up, I have omitted the breadcrumbs and really feel these tomatoes are very tasty as is.  Some southern ladies, I won’t mention names, like to add sugar to their batter, I have also omitted the sugar and still love this recipe!

Eat This With That

I like fried green tomatoes as an appetizer or a side dish served along side a big ribeye or southern baked chicken.  As well, I serve them atop a beautiful BLT.  Here you will find the recipe for my spruced-up version of a BLT.  This Fried Green Tomato BLT Bacon with Spicy Mayo is mouth-watering and satisfies my need for a southern comfort food with a little added charm.  Enjoy!

Fried Green Tomatoes

Prep Time: 5 mins
Cook Time: 10 mins
Yields: 2 Servings


  • 3 tablespoons extra virgin olive oil or avocado oil (more if needed for frying)
  • 2 large green tomatoes
  • 1 egg, slight beaten
  • 1/4 cup milk
  • 1/2 cup organic Non-GMO stone ground whole-wheat flour
  • 1/2 cup organic non-GMO yellow cornmeal
  • 2 teaspoons coarse sea salt
  • 1/4 teaspoon ground black pepper


  1. Slice tomatoes 1/4 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Mix cornmeal, flour salt and pepper on a plate. Dip the tomatoes into milk and egg mixture. Dredge in cornmeal, flour mixture to completely coat.
  3. In a large skillet, pour olive oil and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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