Fried Green Tomatoes
  • Four large green tomatoes, sliced ¼" thick
  • Buttermilk (pour in flat dish with sides), 1 cup
  • Cornmeal Mix, (in a flat dish with sides) 2 cups
  • Peanut Oil for deep frying (4-6 cups if using a large, outdoor type fryer) If frying inside, fill heavy skillet about ½ way up the sides of the skillet. Don't overfill!
  1. Heat oil to 325. Dip tomato slices in buttermilk and then the cornmeal mix, coating both sides. Fry until brown on both sides.
  2. Helpful Hint: Dip tomato slices in buttermilk/cornmeal mix immediately before frying. If you dip them too soon, they will be soggy.
  3. Another Helpful Hint: We also had yellow (summer) squash, sliced and cooked the exact same way, with the same breading. Yum!
Recipe by An Alli Event at