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Zesty Fried Green Tomatoes

You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.—Gladys Gibbs, Brush Creek, Tennessee
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings


  • 4 medium green tomatoes, cut into 1/4-inch slices
  • Salt
  • 2 eggs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 cup olive oil


  • Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
  • In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.
Nutrition Facts
3 slice: 213 calories, 13g fat (3g saturated fat), 76mg cholesterol, 306mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 7g protein.

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  • JulieS211
    Aug 2, 2020

    I’ve never like fried green tomatoes, but this recipe changed my mind! I think the keys are thin slices, cornmeal, Parmesan, and just enough oil to cook and brown, rather than deep frying. I did leave out the ginger, just because that sounded odd to me. I’ll definitely be making this again!

  • Grammy Debbie
    Oct 30, 2019

    Excellent--I'm so glad I found the recipe for my first time making fried green tomatoes. The result was delicious and, like others who have commented, I will be using this breading recipe for other vegetables. I didn't use the pinch of red pepper flakes and used late-season tomatoes that, while not green, were not quite ripe enough to be enjoyed in the usual ways.

  • bicktasw
    Oct 28, 2019

    My first time making fried green tomatoes and I couldn't have tried a better recipe. I followed the recipe exactly and the tomatoes were juicy, tender and delicious with a wonderful slightly crunchy coating. The Parmesan cheese added a nice cheesy flavor. I'll be making this again for sure. 5 stars!!!

  • Hal
    Sep 19, 2019

    Everyone loves these! Will try with zucchini when our annual treat of green toms are gone.

  • misscoffeepot
    Sep 17, 2019

    This is a nice coating that stays in place, and easy to handle. I will be keeping this one. I also used it on sliced zuchinni

  • gunslinger
    Mar 13, 2017

    I had some late green tomatoes and this was the perfect recipe for them. The coating stayed on very well and they were very tasty!

  • Appy_Girl
    Aug 16, 2016

    No Green Tomatoes? No problem this one is fabulous with The Reds. They are super crunchy and so delicious. My tomatoes were on the Firmer side which made them perfect for this recipe. Great as a side or as a Base for White Country Gravy. A real Breakfast special. Now's the perfect time for this wonderful recipe.JanieTaste of home Volunteer Field Editor

  • JMartinelli13
    Aug 14, 2016

    My first ever fried green toatoes! Minor changes- instead of garlic salt, I used Roasted Granulated Garlic instead of the garlic salt. I sprinkled kosher salt on the tomatoes after they were fried. I made them into an amazing BLT with sourdough bread. Great recipe!

  • LauraManning
    Aug 16, 2013

    I prefer without the ingredients that make it zesty! I only include the garlic salt, not other 3 spices.