The BEST Fried Green Tomatoes

Susanne Heartsill Recipe

By Susanne Heartsill docheart

A bunch
10 Min
10 Min

I discovered this recipe after a storm knocked 5 green tomatoes off my tomato plant. They seemed fine and instead of throwing them away, I made up this recipe from ingredients already in my pantry. My husband grew up in the deep south eating fried green tomatoes and enjoys my version very much. I hope you like them.

pinch tips: How to Cut Avocado (Like a Pro)


green tomatoes
1/2 c
all purpose flour
1/2 c
self-rising buttermilk corn meal
1/2 c
panko bread crumbs
2 Tbsp
vegetable oil
salt to taste
cayenne pepper if desired

Directions Step-By-Step

Pick several green tomatoes from your garden (or local farmer's market). Slice tomatoes approximately 1/4 to 1/2 inch thick. Set aside. Heat large skillet over medium-high heat and add about 1/4 inch of vegetable oil. A deep fryer will work as well.
Mix together dry ingredients...flour, corn meal (I used self-rising) and panko bread crumbs. Add a pinch of salt and cracked black pepper. This is also where I add about 2 teaspoons of cayenne pepper...this is entirely up to the chef to use or not depending on your family's preference.
Mix wet ingredients...crack 1 egg in bowl. Mix with milk. Whisk together.
Bathe tomato slices in egg mixture. Then dredge in flour mixture.
Transfer tomatoes from dry mixture to oil with caution. Fry each side until it lightly browns (about 3 minutes each side for 1/4 inch thickness) then transfer to papertowel. Blot the remaining oil off the tomatoes and lightly season with salt to taste. Serve immediately.
My family enjoys eating these with Ranch dressing.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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patty vazquez elisabeth57
Aug 11, 2012
this sounds fantastic! never thought about using 3 different breadings mixed together. this is how i will make green tomatoes from now on. thanks for the recipe!
Aug 12, 2012 - Bea L. shared this recipe with discussion groups: CHATTERBOX In the Garden----Out of the Garden
Joey Wolf 8of10
Aug 13, 2012
My son was raving about some fried green tomatoes he had recently....he lives in the NOLA area, and it had a large grilled shrimp on top of the fried green tomato and some sort of sauce over was an appetizer, but he ate it for an entre. He didn't know what the sauce was, just that it was GOOD!
Susanne Heartsill docheart
Aug 13, 2012
Since he was in NOLA, I bet it was Remoulade Sauce. Sounds fabulous!
Joey Wolf 8of10
Aug 13, 2012
I will look that up, maybe if I can describe it, he can identify it. lol
Susanne Heartsill docheart
Aug 13, 2012
Sorry...the link didn't paste.

(c) 1996 Emeril Lagasse, Louisiana Real and Rustic, William Morrow pub.

prep tims: 20 minutes
level: easy
Serves: about 3 cups

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onion
1/4 cup chopped celery
2 tbsp chopped garlic
2 tbsp prepared horseradish
3 tbsp prepared yellow mustard
3 tbsp Creole whole-grain mustard
3 tbsp ketchup
3 tbsp chopped parsley leaves
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp ground black pepper

Directions: combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Joey Wolf 8of10
Aug 13, 2012
Thank you Susanne, I'll print this off and send it to him...have you posted this? I'll have to ask him if the sauce was hot or cold over his shrimp/f-g-tomato.