Fried Green Tomatoes

Over the summer, it was my turn to pick a book and host our book club.  I picked Fried Green Tomatoes at the Whistle Stop Cafe (a delightful read!).  I thought that fried green tomatoes would be a great appetizer to serve at book club that night, especially as I had a bucketful of green tomatoes on the vines.  I found this delightful recipe:


  • 1 large egg, slightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • vegetable oil
  • salt to taste


  1. Combine egg and buttermilk; set aside.
  2. Combine 1/4 cup all-purpose flour, cornmeal, 1 tsp. salt, and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/4 cup flour, dip in egg mixture, and dredge in cornmeal mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet (or other skillet); heat to 375 degrees F.  Drop tomatoes, in batches, in hot oil, and cook 2 minutes on each side or until golden.  Drain on paper towels or a rack.  Sprinkle hot tomatoes with salt.

Serving suggestion: Serve with Horseradish Cream Spread.

Source: Southern Living, July 2003


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