Tricia’s Fried Green Tomatoes

by Tricia H on July 28, 2011

Fried Green Tomatoes |

Sliced, dipped, dredged and fried tomatoes equal a plateful of delights as the showcase of veggie night. It’s an annual treat. I make fried green tomatoes maybe twice a summer. Veggie plate night, of course being a frugal way to feed our hodgepodge. And fried green tomatoes, of course being a way to liven things up a bit.

Fried Green Tomatoes |

I explained to the children that fried green tomatoes are served as high dollar appetizers in fine restaurants. So I’ve heard. The taste being similar to fried zucchini but a little more on the tart side.

Fried Green Tomatoes |

This is the same process I use for fried okra. Though standing and frying okra is a true act of love!

Fried Green Tomatoes |

(pictured above with a little bit of fried okra thrown in for good measure)

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Fried Green Tomatoes

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 10-15 minutes


  • 2-3 green tomatoes (unripened)
  • buttermilk, enough for dipping (don’t have buttermilk, make substitute)
  • cornmeal, enough for coating, maybe 1/2 cup
  • enough oil to cover the bottom of your iron skillet


  • Slice your tomatoes. Not too thin and not too thick.
  • Fix a cereal bowl full of buttermilk and one full of cornmeal. No certain amounts.
  • Pour your oil in your skillet and heat up on medium high.
  • Dip individual tomato slices first in buttermilk.
  • Next, dredge in cornmeal. (Turn over and coat both sides.)
  • Drop carefully into the hot oil. Fry less than five minutes on each side.
  • When nice and brown, remove to a paper towel-lined plate to drain. You might want to blot the oil with another paper towel a bit as well.
  • Season to taste with salt and pepper if you like. We didn’t and they were mighty tasty.

Cost $ Pennies

Serve with cornbread, macaroni and cheese and your other favorite vegetables. We enjoy a veggie plate at least once a week – especially when vegetables are fresh and plentiful. Tasty and frugal! Sweet tea or iced coffee are a bonus for adults. You might also like Erin’s Grilled Green Tomatoes. Get every bite of summer you can!

How about you. How often do you enjoy a veggie plate?

{ 22 comments… read them below or add one }

Karen Hiebert July 28, 2011 at 5:50 pm

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Alea July 28, 2011 at 6:08 pm

You must have read my mind! I was looking at all of the green tomatoes in my garden and thinking I couldn’t wait one day longer to pick one. :) Thanks for sharing this very timely recipe.


Tricia July 28, 2011 at 8:25 pm

Alea – having permission to pick those juicy green tomatoes is a major benefit of this recipe! Besides the fact of the pure deliciosity factor :)


Mel @ Trailing After God July 28, 2011 at 6:48 pm

Great idea especially since I don’t think summer’s going to arrive where we are in Oregon this year. I have lots of green tomatoes :)

Please feel free to stop by: Trailing After God


Erin, The $5 Dinner Mom July 28, 2011 at 8:20 pm

Oh no Mel. Perhaps you’ll just have to pretend that it’s 110 degrees outside and you’re enjoying these at the Whistlestop Cafe! ;)


Tricia H July 28, 2011 at 8:27 pm

And, when you serve them, add in a ‘here you go, y’all’ :)


Melissa in VA July 28, 2011 at 7:08 pm

Tricia —
You are a TRUE southerner when you categorize macaroni and cheese as a vegetable! ;o) These look great, I’ll definitely be trying them out!


Erin, The $5 Dinner Mom July 28, 2011 at 8:20 pm

She is definitely a southerner Melissa!!!


Tricia H July 28, 2011 at 8:38 pm

Yes m’am! I take that as a compliment. That IS funny Melissa. The mac and cheese is always a compliment to the veggie plate, rounding it out :)


LizAndrsn July 28, 2011 at 7:17 pm

No gravy????


Tricia H July 28, 2011 at 8:40 pm

Well, now. That’s personal preference. I tend to throw gravy on my biscuits :)


Tegan July 28, 2011 at 9:06 pm

Those look delicious! I love fried green tomatoes, but I’ve never made them because I lacked a recipe. So thank you so much for sharing! :)

And I would love to do a veggie night, but my hubby is a “must have MEAT” with every meal kind of a guy, so a veggie night wouldn’t go over too well. . . . maybe when he’s TDY! :)


Tricia July 29, 2011 at 7:42 am

Well, now, meat always compliments fried green tomatoes :)


Jimmie July 28, 2011 at 9:28 pm

Yum! I recently fried up sliced squash & zucchini as well as fresh okra. Love, love, love those fried veggies.


Tricia H July 28, 2011 at 9:32 pm

Mmmm. Squash and zucchini too? Sounds like a feast Jimmie!


Tee July 29, 2011 at 6:51 am

I like to use seasoning salt and fresh ground pepper before coating in white flour and then frying. They are yummy!!!


Tricia July 29, 2011 at 7:45 am

I agree! This recipe is easily adapted to taste!


Lucia July 29, 2011 at 10:34 am

Why, of course mac & cheese is a vegetable! Fried green tomatoes are the necter of the gods!!


mary w July 29, 2011 at 1:42 pm

One of my tomato plants this year is getting blossom end rot. I pick ‘em green as soon as a spot the rot. Cut off the bad spot and perfect for fried green tomatoes.


Jessi @ Quirky Cookery July 29, 2011 at 9:47 pm

Oh so jealous! I love fried green tomatoes but for the first year ever, not only do I not have a garden, but I don’t even know anyone who has a garden. Boo for moving in the midst of fresh produce season.


Emily October 6, 2012 at 10:54 pm

Saw this recipe on Pinterest. We jst had our first hard frost of the fall and I still ave oodles of green tomatoes. I have always composted or thrown away my green tomatoes..UNTIL now! Thank you fir this super easy and yummy recipe. I am no longer afraid of eating green tomatoes! Thank you!


Tricia October 7, 2012 at 5:59 pm

Oh how perfect is that? I would never have thought of fried green tomatoes in the fall! Thanks for the comment – and enjoy!


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