- 4 medium green tomatoes
- 1 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 3/4 cup cornmeal
- 1/2 cup vegetable oil
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately. Yield: 6-8 servings.
Originally published as Fried Green Tomatoes in Country Woman July/August 2002, p41
Reviews for Quick Fried Green Tomatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 27, 2011
Easy & delicious!
Reviewed Jul. 31, 2011
Came out great. I used White Lily Self Rising Corn Meal Mix instead of regular corn meal and it came out a little softer than I expected.
Reviewed Jul. 26, 2008