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Fried Green Tomatoes

Steve Gordon | February 13, 2012, Taste of Southern Magazine.

Serving Size: 2
Prep Time: 45 mins
Cook Time: 20 mins


3           Firm, Large Green Slicing Tomatoes, without any hints of pink or red in their coloring
1 cup    Four
1 cup    Buttermilk
1 cup    Yellow Corn Meal
1 tsp     Sugar
1 tbsp   Butter
             Salt and Pepper to taste
             Oil for frying



  1. Wash, rinse, and pat dry your tomatoes
  2. Slice off the ends of the tomato and discard.
  3. Slice each tomato in thick slices, about 1/4 of an inch thick.
  4. Place the slices on a wire rack over paper towels. Sprinkle with Salt. Set aside for 15 minutes.
  5. Setup your containers to dredge the tomato slices. (rectangular dishes preferably).
  6. Pour flour into one container, buttermilk into one and corn meal into another After 15 minutes, use a paper towel and pat the liquid off the sliced up green tomatoes.
  7. Sprinkle both sides with Black Pepper, Salt, and a pinch of Sugar.
  8. Dredge each slice, one at a time, in each container. Gently remove any excess (using a fork helps).
  9. Dredge in the Flour first. (Break up any lumps as you see them using a fork.)
  10. Dredge in the Buttermilk. (Let excess drip off)
  11. Dredge in the Corn Meal.
  12. Set each slice back on the wire rack and let them rest for about 10 minutes.
  13. Add Oil and 1 Tablespoon of Butter to skillet on medium heat. ( If 2 drops of water added to oil makes popping sound, oil is hot enough.)
  14. Fry until done on both sides, remove to a paper towel and let drain. ( Don’t overcrowd slices in skillet)
  15. Serve with your favorite sauces or dressing.