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What do you do when a friend posts on Facebook that they’ve got a ton of home grown tomatoes that are “Free to good home”? You jump on that opportunity and then sneak in a little question to see if they have any green tomatoes that you could take off of their hands. 🙂
I have yet to see any green tomatoes at our grocery stores haha 😉 and to be honest it’s a little difficult to find them at the farmers market unless you ask a farmer to bring you the green ones.
Since I’m not a good gardener and I don’t have any tomatoes growing in my yard, I’ve got to reply on awesome friends with green thumbs.
I had these at my grandparents house when I was younger and more recently I had them when we were down in Miami! I mean of all places! haha While I liked them plain and dipped in a sauce, I LOVE fried green tomatoes with pimento cheese on top!
What you need to make Homemade Fried Green Tomatoes:
- green tomatoes
- all purpose flour
- dry mustard
- yellow cornmeal
- Vegetable Oil for Frying
I’ve got the full directions/recipe for you at the bottom of this post but for a quick run down, you’re going to slice the green tomatoes, sprinkle them with salt, dredge them in the flour, milk and cornmeal before frying them to a beautiful golden brown!
Serve them hot or at room temperature!
I know a lot of people like them “as is” once they’re fried but I have to admit that I love them dipped in ranch or french onion dip! YES! French Onion and it’ is match made in heaven! Southern Heaven that is… 😉
I’m still not to the point of having my own recipe for ranch or french onion dip but if you’re looking for some good options let me point you in the right directions:
Homemade French Onion Dip:
So if you’re gonna serve these with dip, go head and get that made (or bought) haha and then get ready to make your fried green tomatoes!
Recipes to serve with these Fried Green Tomatoes:
- Instant Pot Pulled Pork & Potatoes
- Crispy Oven Baked Ranch Chicken Tenders
- Muffin Tin Mushroom Meatloaf
- Dijon Sirloin Tip Roast with Brown Butter Mushrooms
Fried Green Tomatoes
- 1/2 cup all purpose flour
- 1/2 teaspoon paprika
- 1/2 tablespoon dry mustard
- 1 cup yellow cornmeal
- 1 cup milk
- 1 egg
- 3 medium green tomatoes
- Pinch of salt
- Vegetable Oil for Frying
- (garnish of chopped parsley is optional)
- Pour about 1 inch of oil into a large skillet, like a large cast iron skillet.
- Heat oil to 350F, I recommend using a cooking thermometer that clips onto the side of the skillet.
- While the oil is heating, set out three bowls (or a breading tray set up)
- Fill the first one with the flour, paprika and dry mustard. Whisk together.
- In the second bowl, whisk together the milk and egg.
- In the third bowl, add in 1 a cup of cornmeal.
- Slice the green tomatoes into disc that are about 1/4 of an inch thick. Lay them flat on a plate and lightly sprinkle them with salt.
- Taking one tomato at a time, dip the tomato slice into the flour mixture and coat each side. Set it back onto the plate. Once you've dipped them all into the flour, let them rest for about 2-3 minutes, this will let the juices from the tomatoes stick to the flour.
- Now, one at a time, dip them back into the flour to coat both sides, dip them in the milk mixture and then into the cornmeal, making to to coat both sides. Place the tomato slices on a place.
- Line another place with a paper towel and set aside.
- Once the oil reaches 350F, fry 2-3 tomato slices at a time. Fry for about 1-2 minutes or until each side is golden brown. Don't over fry 🙂
- Remove them from the hot oil with a slotted spoon and lay them on the paper towel lined plate to drain and rest.
- Serve them as is or serve with a dipping sauce like ranch or french onion dip! (garnish with chopped parsley is optional)
Serving Size:1 tomato slice
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 35mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
This data was provided and calculated by Nutritionix on 8/21/2020 - Calories and Nutrition may vary based on brands and amounts used.