Fried Green Tomatoes

Jessica Morgan


My mom has made this recipe for years. I'm not sure where it originated, but it was probably something she just came up with one day.

★★★★★ 1 vote
15 Min
1 Hr
Pan Fry


3 large
green tomatoes (unripened, ripe green tomatoes won't work)
1 c
1 c
1/2 c
grated parmesan cheese
1 tsp
celery salt
oil ass needed for frying (usually a few tablespoons)


1Slice ends off tomatoes and cut slices 1/4 in thick.
2On a plate, mix flour, Parmesan, and celery salt with fork until well blended.
3Dip tomato slices in milk and then in the flour mixture.
4Heat a frying pan over medium low heat until hot. Even with non stick pan you need to add oil, or the flour will burn and make a gigantic mess. (I have one of those ceramic coated pans and I only have to add a tiny amount of oil, but I have to add about a teaspoon every batch of tomato slices because otherwise the flour will brown before the tomato is cooked.)
5Add floured tomato slices to oiled pan and allow to cook about 3 minutes per side. You will be able to tell when the tomato is done because piercing with a fork will have no hindrance. If the flour mixture is a dark brown color, but the tomato isn't soft, the heat is too intense and you need to turn to a lower setting or add more oil.

About Fried Green Tomatoes

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #tomatoes