It’s the end of summer and the end of tomato season. Someone needs to tell our tomato plants! When you have lovely, big, green tomatoes on the vines, you don’t want to waste them. Make green tomatoes something to celebrate by whipping up a batch of that old southern classic, Fried Green Tomatoes.


2 eggs, lightly beaten
1 cup flour, divided
1 cup milk or buttermilk
1 cup yellow cornmeal
2 teaspoons salt
1 teaspoon pepper
3-5 green tomatoes cut into thick slices

Set up a dredging station using three bowls. In one bowl, beat together the eggs and milk. In another bowl mix half the flour with the cornmeal, salt, and pepper. In the final bowl place the remaining flour.

In a deep skillet, heat about a 1/2 inch of vegetable oil to about 375 degrees.

Dredge the tomato slices in plain flour, then in egg and milk mixture, then in cornmeal mixture. Place in the hot oil to fry. Cook for a couple minutes on each side or until a deep golden brown. Remove from oil and drain. Sprinkle with a little salt and serve with the condiment of your choice.

These are awesome with homemade ranch or other types of aioli’s. Be adventurous!

Make sure to use GREEN tomatoes. If the tomatoes are starting to turn a little pink, they get mushy when you fry them and you won’t like the results.


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