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Fried Green Tomatoes


Serve with Down South Burgers & Remoulade Sauce

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Rate this recipe 4/5 (1 Votes)


  • 2 green tomatoes, sliced 1/2 inch thick
  • 1/2 t. salt
  • 1/2 c. all purpose flour, divided
  • 1/2 c. buttermilk
  • 1 large egg
  • 1/2 c. yellow cornmeal
  • 1 t. seasoned salt
  • Vegetable oil, for frying


Adapted from


Step 1

Place tomato slices on paper towels. Sprinkle both side of slices with salt. Let stand for 30 minutes. Pat dry with paper towels. In a shallow dish, place 1/4 cup flour. In a separate shallow dish, whisk together buttermilk and egg. In a third shallow dish, combine cornmeal, seasoned salt, and remaining 1/4 cup flour. Dredge tomatoes in flour, shaking off excess. In a large skillet, pour oil to a depth of 1/8" heat oil over medium heat. Cook tomatoes, in bathes for 3-4 minutes per side or until golden brown. Drain on a wire rack. Serve immediately.


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