Fried Green Tomatoes


Fried Green Tomatoes

A soul food classic and definitely a favorite during the summertime. We pick under ripe green tomatoes and slice them to a quarter inch thickness. Coated in fine cornmeal and a buttermilk egg wash we fry them to a golden brown. The tomatoes are cooked perfectly on the inside while maintaining a crispy crust. We love them on a sandwich, but they are perfect served just by themselves. 


Green tomatoes sliced 0.25 inch thick rounds

Oil for frying

Corn flour

2 eggs

2 tablespoons buttermilk

Salt and pepper


1. Add enough oil into pan to come halfway up the sides of the tomato. Hear on medium heat

2. Season corn flour with salt and pepper

3. Beat eggs and buttermilk together with salt and pepper

4. When oil is hot, dredge the tomatoes in the corn flour, then dip into the eggs Until coated, then back in the corn flour

5. Immediately fry the tomatoes until golden brown on side, about 4-5 minutes, flip and repeat on the other side

6. Remove from oil and allow to drain any excess oil onto newspaper

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