Fried Green Tomatoes Recipe

| February 13, 2012 | 51 Comments

Fried Green Tomatoes

Long before the movie made them famous everywhere, Fried Green Tomatoes were already famous in the South.  This quick and easy dish is great as an appetizer, snack, or as a side to your main meal.  And, if the “secret is in the sauce,” we’ve got a quick and easy dipping sauce that makes them that much better.

I’ve tried Fried Green Tomatoes before, but I declare these turned out to be the very BEST I’ve ever had.  The last time I cooked some, they were just a bit too tart for my personal liking.  I really think it was because I rushed through them and didn’t give them time to fully cook.  I also didn’t add one of mama’s favorite ingredients, a little sugar.  Mama added sugar to just about all the vegetables she ever cooked.

I had tried for weeks to do this recipe.  I’m ashamed to admit it, but I bought green tomatoes about 3 different times with the full intentions of doing this, but it never happened.  My tomatoes would start to ripen before I could get around to it, or they would just turn ruby red all together.  Perhaps I just had to be in the right mood to do them.  I don’t know why it took so long, but it was certainly worth the wait.  These turned out fabulous.

And, if you’re like me, they will get you thinking about the movie by the same name.  Is the “secret REALLY in the sauce?”  I’ve got my own version of a dipping sauce for these that you might want to try.  So, if you’re ready…Let’s Get Cooking!


Ingredients you'll need to make fried green tomatoes.
Fried Green Tomatoes Recipe
:  Ingredients you’ll need for this recipe.

You want to use tomatoes without any pink or red color to them.  If they have started to change colors, they’re beginning to ripen.  Look for really firm, green, tomatoes for the best results.  They have a somewhat tart flavor but we’ll tame that down a little with this recipe.


Slice the green tomatoes.
Wash your tomatoes well before slicing.  Place them on a cutting board, slice off both ends and discard.  Slice the remaining tomato into thick slices.  About 1/4 inch thick will work well.


Sliced green tomatoes on a wire rack.
Place the sliced green tomatoes on a wire rack over a layer of paper towels to let them drain.


Sprinkle the tomatoes with salt.
Sprinkle salt over all of the tomatoes.  Don’t get carried away, but do sprinkle generously.  The salt will help pull water out of the tomatoes which will aid in the frying process.  Set aside for about 15 minutes.

Prepare the dredge.
While you’re waiting on the tomatoes, go ahead and start setting up your station for the dredging process.  You’ll need 3 containers for the following ingredients.  I like to use these leftover trays from my Chinese Food takeouts.  They’re plastic, have clear tops, and I just can’t seem to throw them away.  Turns out, they work great for a quick and easy dredging station.

You’ll need about 1 cup of flour.  I used self-rising but all-purpose will probably work just as well.


Prepare the buttermild for the dredge.
Pour 1 cup of buttermilk into another container.


Prepare the cornmeal for the dredge process.
Then, pour 1 cup of Yellow Corn Meal into the third container.  Spread it out evenly.


Pat tomatoes to remove moisture from the top.
After 15 minutes, gently pat the tomatoes dry with a paper towel to remove excess water from the top.


Water has dripped from the tomatoes.
The tomatoes will drip a lot of their moisture onto the paper towel.  Adding the salt helped to pull moisture out of the tomatoes.


Fried green tomato dredging station.
Line up your dredging station for an assembly line type production.  We’re going to dip each slice into each portion of the dredge process, then place them back on the wire rack to rest a little more.


Green tomatoes on a wire rack.
First though, let’s season them up for some added flavor.  I prefer to season my tomatoes directly instead of adding it into the flour or cornmeal.  I think it gives you better control on how much you’re using.  Also, seasonings have a tendency to burn as the breading cooks, which could give it a somewhat off taste.  I learned that from the Food Network so it must be true right?  They certainly turned out great as far as I’m concerned.


Sprinkle the green tomatoes with black pepper.
Lay the tomato slices out on the wire rack and sprinkle each slice with Black Pepper.


Sprinkle the green tomatoes with salt.
Next, sprinkle each slice with a little more salt.  We wiped most of it off in the steps above so a little more now isn’t going to hurt unless you’re really watching your sodium intake.  Remember, it’s all to the taste, based on what you and your family like.  Adjust accordingly.


Sprinkle the green tomatoes with a little sugar.
And for the best part….sprinkle each slice with a little sugar.  Mama added a little sugar to just about everything she cooked so I come by it naturally I suppose.


Add seasonings to both sides of the green tomatoes.
We want to season them on both sides, so flip them over and repeat the whole process again.  Salt, Sugar, Black Pepper.  You can thank me later. (Smile)


Dredge the green tomato slice in flour first.
Ready to start the dredge process?  Place a slice in the flour.  I’d suggest that you might want to sift the flour or perhaps do a better job than I’ve done here by using a fork to break up some of the lumps of flour.  The lumps aren’t going to stick very well so err on the better side and break it up some.


Flip the tomato slice and coat the other side with flour as well.
Using a fork, or your fingers, flip the tomato over and coat the backside.  If using your fingers, remember to use one hand for dry ingredients and the other hand for wet ingredients.  It will keep you from getting a paste buildup all over your hands.  It works….if you don’t slip up and grab something with the opposite hand.  Try it.  The tomatoes are naturally moist so the water from them will help the flour to adhere to them.


Gently shake off the excess flour.
Gently shake off any excess flour.  Note that the flour will stick easily to the wet sides, but not so much to the outside skin of the tomato.  That’s not a problem; we’ll get it in just a minute.


Gently place the green tomato slice in the buttermilk dredge.
Lay the slice into the container of buttermilk.


Gently flip the tomato slice over in the buttermilk.
Using the properly designated hand…or your fork….flip the tomato slice over to coat the other side.


Gently shake off any excess buttermilk.
Gently shake off any excess buttermilk as you lift the slice up.


Place the green tomato slice in the cornmeal.
Lay the slice in the cornmeal.  Use your fork to gently toss the cornmeal over the tomato.  Coat it good all over.

Flip the slice over and do the same to the other side.  Shake it gently as you lift it up and place it back on the wire rack.


Place the coated green tomato slices back on the wire rack.
Dredge the other slices using the same steps until you have all the slices coated.  You have to handle them gently so the coating doesn’t fall off but you can do that.  Once you get them all on the wire rack, just let them sit for about 10 minutes longer.  This will help keep the coating on even better.


Warming up the cast iron skillet.
Now is the time to start warming up that cast iron skillet.  I hope you have one, but if you don’t, a regular frying pan will work.  This one belonged to my mama and I hadn’t used it until we started up this Taste of Southern website.  It needs a little maintenance, but I can’t bring myself around to removing any of its history.  If only it could talk.


Adding oil to the cast iron skillet.
As the skillet begins to warm up, add in enough oil to fill the pan to a depth of about 1/2 inch or so.  I’m using vegetable oil.  I started out with a cold burner and turned it up to just about one notch above medium heat.  As you begin to fry and cook, you learn what the best settings are for your particular stove.  They will vary, one stove to the next, so learn what works best for you.  Let the oil heat up with the pan.


Add a little butter to the oil in the skillet.
I also added about one tablespoon of Butter to the oil.  This will not only give it some added flavor, it will also help add some color to the browning process.

From my experience in working at the seafood restaurant, new oil has to become a little used before it starts adding a pretty brown color to the food.  Most seafood houses here in the south will “cut” their new shortenings with some of the old oil when changing out a fryer.  If you’re a pretty busy restaurant, you have to change the oil frequently or it will start burning and giving a bad taste to your food.  We would drain out all the old oil, clean out the bottom of the fryer, then refill it with a little of the old oil after running it through a filter.  Then, we’d finish filling it up with new oil…or in our case at the restaurant…with genuine lard.  Wait….I’m having flashbacks….let’s move on.


Add the coated tomato slices to the hot oil in the skillet.
Once you’ve reached proper frying temperature, carefully place each slice into the hot oil.  Don’t try to cook too many slices at one time.  They need some breathing room and you’ll find it much easier to work with them if the pan isn’t overloaded.  If the sides are touching, they will stick together, so give them some space.

TOS Tip:  Here’s an old trick you might want to try to determine that you’ve reached proper temperature for frying.  As the oil heats up, drop in just about 2 drops of water.  When the oil starts to get hot enough, the water droplets will start “talking” to you by popping.  When this happens, you’ve reached the point of frying ability.  Some folks also sprinkle just a little of the cornmeal into the pan, if it sizzles and dances around a bit, you’re ready to start frying.  Of course the best thing is a thermometer if you have one of those.  Just don’t get it too hot or the breading will burn before the tomatoes start to cook enough.


Green tomato slices frying in the cast iron skillet.
Never leave your frying pan unattended.  And, if you have little ones in the house, keep them away from the stove at this time.  I know they are curious, but grease gets extremely hot and pops a lot.  It hurts!!!  Always use caution anytime you’re cooking and baking.  This friendly public service announcement has been brought to you by Taste of Southern…home of great southern cooking.

Seriously though, watch the pan as close as possible at all times.  Make sure the pan isn’t frying too fast and watch for the bottom edges of the tomatoes to begin turning brown.  You want to turn them over before they burn, but not before they brown on the bottom side.  I’ve got slight bubbles coming up around the slices as you can see, and the oil is up a little over half way of the thickness of each slice.


Green tomatoes starting to brown in the cast iron skillet.
Once I notice the bottom edges beginning to brown, I use a fork to gently lift a slice up to keep an eye on the browning process.  The pan will have its hot spots, usually around the center, so watch it carefully.


Turn the green tomato slices over. Frying both sides.
When you start to see a good brown color, gently flip each slice over.  A fork seems to work great for this.  A large spatula just doesn’t work for me and tongs could cause the breading to break and fall away.  Just a gentle flip with the fork is all you need.


Remove the tomatoes from the pan. Turn off the heat.
When your slices are golden brown on both sides, remove them from the pan and turn the heat off.


Place the fried green tomatoes on a paper towel and let drain.
Place the slices on a couple of layers of paper towels and let them drain.  Hey, don’t they look good?


Fried Green Tomatoes ready to enjoy.
Maybe I was hungry by the time I finished, I don’t know, but these were without a doubt the best Fried Green Tomatoes I’ve ever had.  I couldn’t get this final picture fast enough before digging in to them.

If you’ve never had them, find yourself some green tomatoes and give this recipe a try.  It’s really easy and doesn’t take long at all.  One tomato will yield a good serving so figure accordingly based on whether it’s just an appetizer or a side dish for your meal.  Then, rent the “Fried Green Tomatoes” movie and enjoy that again as well.  Yep, I did just that myself a few days after I cooked these up.

Sauce:  I didn’t do an EXACT recipe for the sauce in the picture.  I just wanted a little something to dip them in and whipped up something real fast.  It’s basically a couple of Tablespoons of Duke’s Mayonnaise®, along with a few drops of Texas Pete Hot Sauce® and you’ll need a little relish of some sort.

I used one of mama’s “secret ingredients” which I really wish you could find in your local store, but it’s not available….yet.  I used “Granny Gordon’s Pickles.”  If I could, I’d take mama’s pickle recipe to market.  Who knows, we may be able to do so one day.  Mama’s sweet pickles were the BEST and she used the juice from them in a lot of her dishes.  I’ve made her pickles for the past couple of years and hope to add the recipe to our Taste of Southern site this year.  It takes about 3 weeks to make them but I happen to love them.  For this sauce, I just chopped up about one of the pickles and added about a teaspoon of the pickle juice to make my pink sauce.

If you have some sweet pickles, you can do the same or perhaps you have some pickle relish.  Experiment with what you have and let us know how it turns out.  Next time, I may try some sort of buttermilk ranch style dressing.  Either way….it want be long before I fry up another batch of these.  They were awesome, even if I must say so myself.  And, I just said it!


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Fried Green Tomatoes Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 3-4 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American


Long before the movie made them famous, Fried Green Tomatoes were already famous in the South. This quick and easy dish is great as an appetizer, snack, or as a side to your main meal.



  • 3 – Firm, Green Tomatoes, without any hints of pink or red in their coloring.
  • 1 – Cup of Self-Rising Flour
  • 1 – Cup of Buttermilk
  • 1 – Cup of Yellow Corn Meal
  • 1 – teaspoon of Sugar
  • 1 – Tablespoon of Butter
  • Salt and Pepper to taste
  • Oil for frying


  • Mayonnaise
  • Hot Sauce
  • Sweet Pickles or Relish


  1. Wash, rinse, and pat dry your tomatoes
  2. Slice off the ends of the tomato and discard.
  3. Slice each tomato in thick slices, about 1/4 of an inch thick.
  4. Place the slices on a wire rack over paper towels. Sprinkle with Salt. Set aside for 15 minutes.
  5. Setup your containers to dredge the tomato slices.
  6. Pour flour into one container, buttermilk into one and corn meal into another.
  7. After 15 minutes, use a paper towel and pat the liquid off the sliced up green tomatoes.
  8. Sprinkle both sides with Black Pepper, Salt, and a pinch or so of Sugar.
  9. Dredge each slice, one at a time, in each container. Gently remove any excess.
  10. Dredge in the Flour first.
  11. Dredge in the Buttermilk.
  12. Dredge in the Corn Meal.
  13. Set each slice back on the wire rack and let them rest for about 10 minutes.
  14. Add Oil and 1 Tablespoon of Butter to skillet on medium heat.
  15. Fry until done on both sides, remove to a paper towel and let drain.
  16. Serve with our sauce or one of your favorites, like a ranch style dressing etc.
  17. Enjoy!!

Keywords: Fried Green Tomatoes Recipe, made from scratch, homemade, appetizers, secret sauce, tomatoes, southern recipes

Your Comments:  I hope you’ll give this recipe a try and I hope they turn out as well for you as I think they did for me.  I look forward to hearing from you in the Comments section below.

Be Blessed!!!



Tags: , , , , , , ,

Category: Appetizers, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (51)

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  1. Barbara Christy says:

    I was trying to figure why your recipe works so much better than others I tried, using the exact same ingredients and figured it must be the drying off of the tomatoes after salting them, and the strictly seasoning each side of the tomatoes instead of seasoning the flour and cornmeal. As all the other posters say, this is the best recipe so far and my husband is thrilled with them. The step of leaving the slices in their cornmeal coating for 10 or 15 minutes made them wonderfully crunchy. I normally never fry anything in the house (the husband has a cast iron wok out side he uses) but this will be an ongoing thing. I can see planting several extra tomato plants just to use for green tomato use. Thank you for being so detail oriented. Now I will tell him to just bring me the big green tomatoes instead of letting them ripen.

  2. Bill Welch says:

    Steve, I just made FGT using your recipe. They were DELICIOUS! I liked the idea of salting and resting pre-frying. Also letting them sit after breading. I will definitely be using this recipe again. Now to find more green tomatoes…….

    • Steve Gordon says:

      Hi Bill, I’m glad you tried the Fried Green Tomatoes recipe and that they turned out well for you. Thank you for sharing your results. Hopefully it will encourage someone else to give it a try. It’s that time of year for Green Tomatoes, hope you find some more soon. Smile. I do appreciate your visits and I hope you’ll visit with us often. Be Blessed!!! -Steve

  3. I tried the fried Green tomatoes today for lunch. Very outstanding. Will do again.

  4. Can you make these early in the day then reheat? What process would you use to reheat if you can

    • Steve Gordon says:

      Hi Claudette, I’ve never tried reheating Fried Green Tomatoes but I’m sure you could. Don’t think they will be quite as tasty but we all do what we have to do. Right? Try warming them back up in your oven. Maybe about 325F degrees or so. Keep a close eye on them so they don’t burn, then let me know how they turn out for you. I hope this helps. Thank you for the question and for your visit. I hope you’ll visit with us often. Be Blessed !!! -Steve

  5. Bill says:

    My recipe is almost identical, down to the remulade, eyeballing the ingredients, with the addition of hot sauce in the buttermilk.
    What does “Website” mean? Under my name and email?

    • Bill says:

      My mother would fry green tomatoes, chopped, with salt, pepper, and flour, with a little sugar, in bacon grease using a cast iron skillet. Sometimes throwing potatoes in to stretch the green tomatoes. Very good, but I prefer round slices, battered and fried, But when you have six kids, it takes less time. And yes, she used the huge tin lard can, clothe flour sacks, and the flour bowl that was used exclusively for biscuits and dumpling, never washed, thrown back into the flour bin for the next use.

    • Steve Gordon says:

      Hi Bill, When it ask you to enter a website, it’s giving you the opportunity to list a website of your own that you may operate. That way, when your name shows up in the Comments, a person could click your name and then be taken to your website if it’s passed our approval. Many folks get it confused and think they need to type in Taste of Southern, but that’s not the case. I hope this helps, I appreciate the question. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Robin Lasley says:

    Steve – In SoCal Pasadena it’s uncommon to find Green Tomatoes, yet today they were in our local Grocery Store. Now you are right. Mama used corn meal. I used Panko because of some stomach issues. Husband Southern Born Gary loves your recipe and the sauce. Delicious. Yup! Thank you! BTW? It’s how I also make Fried Chicken (use Panko instead of corn meal). I know. Mama made it simply with salt, pepper, and garlic salt. Try chicken made like this and use at the end either bread crumbs or Panko. Good stuff!

    • Steve Gordon says:

      Hi Robin, Thank you for sharing your comments and suggestions. Happy to hear you found some green tomatoes in your area. I will most certainly have to try the Panko sometime. I appreciate that. I also appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Ann Swain says:

    I left a reply a few minutes ago but forgot to leave my website. It has nothing to do with cooking but if you’re ever in Ohio, come canoeing.

  8. Rouvi says:

    I love all things tomato, so when I saw some green tomatoes at the farm market, I started searching for recipes online. I also love buttermilk, so I was thrilled to find this recipe. My previous attempts at fried green tomatoes were either too dry or too soggy.

    This recipe is amazing and these are the best fried green tomatoes I’ve ever had. I agree with other readers about the great illustrations. We don’t have Dukes mayonnaise in Ohio, so I made a buttermilk ranch dressing to dip into. Thank you so much for sharing this delicious recipe, it made my weekend!

    • Steve Gordon says:

      Hi Rouvi, Thank you for trying our Fried Green Tomatoes recipe. I’m glad you liked it and that they turned out well for you. I appreciate you sharing your results and your comments. I hope you’ll visit with us often. Be Blessed!!! -Steve

  9. Dora says:

    Thank you so much for the Fried Green Tomatoes recipe, this is absolutely the best I have ever eaten. After going to the Grainger county tomato festival in Tn I vowed to find a great recipe, and yours is it.Your pictures help so well on preparing also. And thanks to your Mother’s recipe for biscuits I can finally make edible and pretty ones too, only took me 45 years of trying!

    • Steve Gordon says:

      Hi Dora, Thank you for your comments. I’m glad you found our Fried Green Tomatoes recipe and I’m happy you enjoyed them. Glad to hear you’ve finally learned how to make biscuits. Smile. Mama would be proud. Thank you for your visits, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Jenny says:

      I used to live in South Carolina, and I fell in love with fried green tomatoes. This is the first recipe that really worked for me. In fact, my daughter said that the FGT taste good even without any sauce. When I finally sat down to eat, I realized that the FGT I just made actually tasted better than some restaurants.

      Thank you. This recipe is fabulous. So much so that my family insisted that I copy down this recipe and promise to make this again.

  10. Cheryl says:

    Thanks so much for this! Followed it to the letter and I converted my own non tomato eating sons and my mom! I never fry food nor had I ever made this before but it looked professional. I even did the same to some extra large zucchini. It was marvelous! Yum!

  11. gina says:

    Outstanding! Thanks. 🙂

  12. Chef Woods says:

    The picture of the ingredients shows a bag of self rising flour, but the recipe does not indicate self rising flour. Which is correct?

    • Steve Gordon says:

      Hi Chef Woods, The pictures always show the ingredients that I’m actually using to make the recipes here on Taste of Southern. It was my fault that I didn’t mention Self-Rising Flour in the printable recipe. I’ve fixed that now, and Thank You for pointing it out. I appreciate the question, and do hope you’ll visit with us often. Be Blessed!!! -Steve

  13. Becky Pinckard says:

    First of all I have to tell you this is the very best recipe I have ever tried for FGT’s. Other than the first batch, which I will perfect soon, these came out beyond anything I have every made. They looked just like the picture, I was able to pick them up just like Jessica Tandy did in the movie and took a big bite out of it till it was gone. They were not greasy, limp, or over-cooked. I did not have buttermilk so I used just plain old stupid 2% milk, so it was not up to the best that it could have been. BUT… I could not ask for better than that. Next time – next week when I get some more greenie ‘maters, I will definitely use the buttermilk. I’m not a gifted computer person, just an old grandma, but can you please tell me how I can send this recipe out through either an email or facebook??? I will definitely give you all the credit. Thank you for sharing this and all of your other wonderful recipes which I cannot wait to try. <3 <3

    • Steve Gordon says:

      Hi Becky, I love “old grandma’s” they’re the best. Smile. I’m glad you tried the Fried Green Tomatoes Recipe, and happy that you liked them. Thank you for sharing your results. You can copy the link to any of our recipes and share it via email. Or, just send folks to our site and let them use our SEARCH box to find anything in particular they might be looking for. Thank you for sharing our site with your family and friends. I greatly appreciate your support. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  14. Luvy says:

    These sound so good never had any before but my husband grew up eating them and asked if I could make some for him.I will def try this recipe and hope it turns out good for me being that it’ll be my first time making and tasting them.thanx for the recipe

  15. Dave Osborne says:

    I’ve been eating or making fried green maters for most of my life and this is the best recipe yet. My wife grew up in Chicago and thought I was crazy the first time I made them, now we don’t get any red tomatoes because she picks all the green ones….Thank you

  16. Gail Brannon says:

    Oh my….these were just as good as my grandmothers. I served this childhood favorite with cheesy grits and thoroughly enjoyed every bite. The sauce was a great addition, although they would have been great without it as a dip. I’m looking forward to trying more recipes from your site and to your contributions to one of my favorite magazines, Our State. This magazine has some remarkable pictures of North Carolina and each month’s edition makes me more proud that I am a “tarheel”! Hope you have a great day.

  17. lisa says:

    Hi Steve, I’m slowly getting around to testing your recipes one by one and i must say this is a wonderful fried green tomato recipe. Much better than the whistle stop batter pre fab mix i had been used to using before for simplicity. Your steps to prep the tomatoes make a big difference. I wanted to share another tip for determining if the oil is just hot enough to use for frying… Dip a wooden spatula (dry) into the oil and if it gives off a little sizzle you should be good to go, if not then allow to heat longer as it’s not hot enough and you will have soggy oil soaked results. All the best and thanks much for sharing your secret recipes once again!

  18. Kate Perry says:

    It’s the end of tomaoto season here in New England. I just picked some green tomatoes and I’m eager for a taste of the flavors of by beloved and greatly missed home in Virginia.
    This is my first attempt making Fried Green Tomatoes and love that you’ve included step by step pictures, instructions and ecouragement with your recipe.

    I have 2 questions.
    1 – Should the flour be self-rising (as pictured) or all purpose (ingredients list doesn’t say self-rising).
    2- What temperature should the oil be? I’m not good enough (yet) to do this with the popping water or cornmeal method. Plus i may end up using my electric fry pan
    Thanks so much for your recipe. You’ve explained everything so well that I think i can do this with good results.

    • Steve Gordon says:

      Hi Kate, Thank you for your question. I used the Self Rising as shown. I’m sorry I didn’t mention that in the printable recipe. Thank you for pointing that out.

      You’ll need to fry between 360 and 375 degrees Fahrenheit for best results. But, do try the cornmeal method of testing, it’s really easy, and better than the water test. You can do it.

      Thank you for your visit. I trust the Fried Green Tomatoes will turn out well for you. Let me know what happens. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Kate Perry says:

        Thanks very much for your most excellent recipe and especially your encouragement.
        Yours is now my go-to recipe and website. Its perfect for visual learners (like me) to be assured they are doing it right.

  19. Peggy says:

    Hi Steve,
    I make me fried green tomatoes the same way! Great pictures. I will be sending me friends to your site.

    For a sauce I use my California grandmother’s avacado sauce recipe. It is simply Dukes Mayo (or Miracle Whip}, dash of mustard, dash of lemon juice (fresh or bottled) and a little bit of sugar.


    • Steve Gordon says:

      Hi Peggy, Thank you for your comments and your compliments on our recipe. I will greatly appreciate you sharing our site with your family and friends.

      I’ll have to try the Avocado Recipe you suggest. It sounds interesting even though I’m not a big fan of avocados. Just haven’t acquired a taste for them yet, but I keep trying.

      I’m thankful you found Taste of Southern, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  20. Arlene says:

    You have made my husband a very happy man. He picked all of the green tomatoes yesterday in anticipation of the coming frost, and asked if I could please make restaurant-style fried green tomatoes. I found your recipe and followed it pretty much exactly. I didn’t have buttermilk, so mixed some milk with sour cream and an egg. It worked. Yay!! A little ranch dressing, and we were both extremely pleased. We had fried green tomatoes for dinner last night. Yum!! Thank you so much!!
    I am wondering if I can batter these things up and after allowing the batter to set, instead of frying them, could I freeze them and fry them later? I guess I can try some today and see. Thank you, again!!

    • Arlene says:

      Okay – I battered them and let them rest, then put them in the freezer and froze them, took them out and fried them, and they were still great! Thank you so much!!

      • Steve Gordon says:

        Hi Arlene, That’s good news. I suspected they might be a bit watery once thawed but maybe not. Wonder if they will hold up as well several months from now. Do let me know if you get the chance to try it.

        Thanks again for your comments and please visit with us again… real soon. Be Blessed!!! -Steve

    • Steve Gordon says:

      Hi Arlene, I’m thankful you found the recipe and happy to know that you tried it and liked it. I have never tried to freeze any, but I see by another comment you have left that you DID and they turned out great. Learn something new everyday don’t we?

      We just had our first night below the freezing mark on Friday night. Ugh. You must be a bit further up north.

      Thank you for sharing your comments and results. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  21. Maria Luzzi says:

    Oh- sweet mama mia! This recipe was deelish!! My son prides himself making great fried green tomatoes, but I tried your recipe instead, and it came out so much more crunchier. We did use some bacon grease from the day before, and tomatoes picked fresh from our garden. I usually try to stay away from fried foods, but this was definitely an exception I don’t regret! Thanks for posting this! Great way to end the Labor Day celebration!

    • Steve Gordon says:

      Hi Maria, Thank you for your comments and thank you for trying our Fried Green Tomatoes Recipe. I’m really glad you liked them. Did your son get to try them? I’m thankful you found our site and I do hope you will try some of our other recipes. Please visit with us again… real soon. Be Blessed!!! -Steve

  22. Missusmidas says:

    I’ve made Fried Green Tomatoes a few times and always used bacon grease. I fry up a whole pound of bacon, which I use in green beans the next day. I add a bit of vegetable oil to the bacon grease and fry my tomatoes in that, and WOW the flavor is amazing. Not healthy, but I only do it once a year so it can’t be too bad, right? 🙂 Next time though I will try dipping the slices in buttermilk and letting them rest like you suggest. I was happy to finally try “real” fried green tomatoes in Virginia two years ago. Yummm. Thanks for the recipe!

    I haven’t looked at your entire site yet, but do you happen to have a recipe for fried dill pickle slices?

    • Steve Gordon says:

      Hi Missusmidas, Thank you for sharing your comments. I’m delighted that you’ve found our Internet home and hope you’ll take the time to look around and try more of our recipes. Bacon and Bacon grease just make about anything better don’t they? I’m sorry, I don’t have a recipe up for Fried Dill Pickle Slices but thank you for the suggestion, I’ll have to get to work on it. I really appreciate your visits and I do hope you will continue to visit us often. Be Blessed!!! -Steve

  23. patricia says:

    I never really eaten fried green tomatoes before until I came across your receipe and I love them. I been making them your way each and every time I just wish I could remember it by heart but I find u on the internet every time I make them and my family loves them thank you so very much

    • Steve Gordon says:

      Hi Patricia, Aren’t Fried Green Tomatoes good? I’m so glad you found us and I’m glad that you have tried and like the recipe. Thank you so much for taking the time to share your comments with me, I really appreciate it. Don’t worry about being able to make them by heart, it just gives you a good reason to come back and visit with us again. I hope you’ll continue to do so. My best to you and your family. Be Blessed!!! –Steve

  24. Mondo says:

    Hey there!

    My friend and I made your Fried Green Tomatoes last night. Amazing! Your process seemed so labor-intensive, but it was worth it; and in the end it wasn’t that labor-intensive,after all. I just wanted to say thank you. Those were the crunchiest fried green tomatoes ever! That last step(resting)really made all the difference.

    • Steve Gordon says:

      Hi Mondo, Thank you for stopping by. I’m glad that you gave the Fried Green Tomatoes a try. Aren’t they good? I’m glad you found out they were easy to make and that you jumped right in and gave them a try. Best of luck with your cookies. Your website looks great and the cookies look awesome. I hope it turns out to be a very successful adventure for you. Now, about that Chocolate Chip Cookie recipe. Wanna share? Ha! Please visit us again real soon. Thanks again. Be Blessed!!! –Steve

  25. Jahnene says:

    Thank you so much for such a GREAT tutorial, especially the pics. It’s been years since I’ve had them, and I’m introducing fried green tomatoes to my “northern” in-laws this weekend. Wanted to do it right. I really appreciate all of the work you put into this!

    • Steve Gordon says:

      Hi Jahnene, Thank you for visiting Taste of Southern and for your comments. I truly appreciate that. I do hope your in-laws enjoyed the recipe and I look forward to hearing what they might have thought about Fried Green Tomatoes. I hope you’ll visit us again some time real soon. Thanks again. Be Blessed!!! –Steve

  26. Mongoose says:

    I liked your fried green tomatoes. Have tried them a time or two, looks good but I like the red ones too. Would it be the same thing for both of them just one green and one red be blessed ( have a good day THANKS

    • Mary Mahoney says:

      As the wife of a New Englander, brought up by Boston born parents, but raised on southern cooking acquired by my parents during 15 years spent in Roanoke Virginia: WOW, WOW, YUMMY! You nailed it!

      The way you present the hints for success (using take out trays, drying the slices well and giving rest time etc.) all add to the crunchiest yummiest fried green tomatoes ever.

      I look forward to other beloved southern dishes, like the green beans with the bacon? flavor. . . sausage, biscuits & gravy . . and basically anything else you care to share! Cornbread or spoonbread?

      I do not usually cook, since my husband is an excellent traditional cook, but I am having such fun anD he has been permanently converted to Southern style cooking! He says the FGT are positively addictive! AGREED!


      • Steve Gordon says:

        Hi Mary, I’m thankful you found Taste of Southern and very happy to hear that you enjoyed the Fried Green Tomatoes. We have lots of other recipes so I hope you’ll find more that you might want to try. I do appreciate your comments and your visit. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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