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Fried Green Tomatoes

  • Yield: 9 pieces 1x


  • 1 medium egg (lightly beaten)
  • 4+ 4 tbs flour (divided)
  • 1/2 cup buttermilk
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 medium green tomatoes (cut into 1/3 inch slices)
  • vegetable or coconut oil


  1. Mix together the egg and buttermilk; set aside
  2. Combine 1/4 cup flour, cornmeal, salt, and pepper in a shallow bowl or pan.
  3. Place remaining flour in shallow bowl or pan.
  4. Dredge the tomatoes slices in the plain flour, then dip in the egg mixture, and dredge in the cornmeal mixture. Make sure it is well coated with each.
  5. Pour oil to a depth of 1/4 to 1/2 inch in a large cast iron or ceramic coated cast iron skillet.
  6. When oil is rippling but not smoking, drop tomatoes into oil in batches and cook about 2 minutes on each side, until golden.
  7. Drain on paper towel or rack.
  8. Sprinkle hot tomatoes with salt.
  9. Serve with ranch dressing.


Source:  Southern Living


  • Serving Size: 3 pieces
  • Calories: 203
  • Fat: 2.57 g
  • Carbohydrates: 37.77 g
  • Protein: 7.75 g
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