Fried Green Tomatoes

In this recipe, you don't add salt to the dredging mixture; instead, you salt the tomatoes as soon as they are removed from the skillet. You may also make these with red tomatoes, but make sure that they are very firm; otherwise they will be mushy.

Fried Green Tomatoes


  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 4 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil
  • 1 teaspoon kosher or sea salt


  1. Combine cornmeal, flour, sugar and pepper in a medium mixing bowl; stir well.
  2. Dredge tomato slices in cornmeal mixture.
  3. Fry tomato slices, a few at a time so that they are not touching, in 1/4 inch hot oil in a large skillet until browned, turning once.
  4. Drain on paper towels. Salt them as soon as they are removed from the skillet.
  5. Arrange on a serving platter; serve immediately.

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