Fried Green Tomatoes

Recipe Information

Total Time: 

15 minutes



A crunchy cornmeal coating and some under ripe tomatoes are the basis for Hilah Johnson's fried green tomatoes.


  • 2 medium green (unripened) tomatoes
  • 1 tablespoon seasoned salt (celery salt, garlic salt, onion salt)
  • 1 egg
  • 2¬†tablespoons¬†vegetable oil or bacon fat

Seasoned flour mix

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose or whole wheat flour
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste


  1. Slice the tomatoes about 1/2" thick.
  2. Beat the egg in a small bowl and set aside. In a separate bowl, combine the flour, cornmeal, salt, pepper and optional cayenne pepper.
  3. Sprinkle the slices lightly with seasoned salt. One at a time, dredge the tomato slices in the flour mixture, then the egg, then back into the flour and set aside for 10 minutes.
  4. Heat the oil in a wide, non-stick skillet over medium high heat. Oil will shimmer when ready. Carefully lay the slices in the hot oil and turn the heat to medium. Cook 1-2 minutes or until golden brown, then flip and cook another 1-2 minutes. Remove the tomatoes from the oil and rest them on paper towel or a rack. Serve hot.

Serving Suggestion

Try fried green tomatoes in a BLT or serve with ranch dressing, lemon wedges or hot sauce and a nice pasta salad.

Nutritional Information

587 Calories, 32 g. fat, 105 mg. cholesterol, 658 mg. sodium, 64 g. carbohydrate, 5 g. fiber, 12 g. protein