Fried Green Tomatoes

I came to the realization recently that my tomatoes are not going to be getting ripe and though, maybe I should try fried green tomatoes. Perhaps next time I should start them earlier, also my soil had too much compost in it. Currently, my plants have a ton of green tomatoes still on them, so I am researching several different things to do with them. Fried green tomatoes are the obvious choice, but I’m also looking into doing a salsa or relish with them. Mother Earth News also lists several other things you can do if you have an abundance of green tomatoes. Roasted green tomatoes also look intriguing.



Fry with Coconut Oil

I really should not be eating anything fried, but I admit, I do love fried foods. I try to make my fried foods a bit healthier by using good quality organic coconut oil. Coconut oil has many health benefits and many different uses for that matter. The reason I use it is because it is all natural, and it can help reduce cholesterol over time. If you are curious, check out these “10 Proven Health Benefits of Coconut Oil. The other reason I use coconut oil is because it tastes really good, it has a very high smoke point, and just works really well for any kind of fried food. Check out my other great recipes that use coconut oil like my sourdough pancakes, sausage muffin with egg and cheese, and, of course, the campfire frittata. Get some coconut oil today, you won’t regret it.



For this recipe, I use a mixture of flour, cornmeal, and bread crumbs. The cornmeal and the breadcrumbs really help to give the fried green tomatoes a nice flavor and an excellent crunch. I also use an egg wash because it helps to hold the breading to the food. You can certainly spice up the dry mixture however you like. I like a little kick to mine, so I add just a little bit of ghost salt to the dry mixture. You could also add a little pepper sauce to the milk and eggs to give it a kick. Be careful if you are using anything with ghost peppers as it can get very hot very quickly. Be sure to use salt, pepper and garlic in this recipe as it adds the base of the flavors.

This recipe was modified from the All Recipes version.


Fried Green Tomatoes

What to do with all those green tomatoes from the garden, make fried green tomatoes of course. This recipe is delicious and you will be hoping next years crop has more than a few green tomatoes.

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories 5135 kcal
Author Barbara Tidwell


  • 4 large green tomatoes
  • 2 large eggs
  • 1/2 c milk
  • 1 c all-purpose flour
  • 1/2 c cornmeal
  • 1/2 c Italian breadcrumbs
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 dash ghost salt (optional)
  • 2 c coconut oil


  1. Slice the tomatoes to 1/4 to 1/2 inch thick. Discard the ends.

  2. Whisk the eggs and milk together in a medium-size bowl.

  3. Place the flour onto a plate. Mix the cornmeal, breadcrumbs, and all the dry spices together and place on another plate.

  4. Dip the tomatoes into the flour to coat. Next, dip the tomatoes into the milk and egg mixture. Finally, dredge the tomatoes in the breadcrumbs to completely coat. Set aside on a plate till the oil is ready.

  5. In a large cast iron skillet and over a medium heat, melt the coconut oil. Use enough oil so that there is 1/2 inch of oil in the pan.

  6. Place the tomatoes in the heated frying pan in batches of 4 or 5 depending on the size of the skillet. Do not crowd the tomatoes. When the tomatoes are browned, flip them and fry on the other side until browned.

  7. Drain the tomatoes on paper towels. Serve with mayonnaise, or your favorite sauce.