Mawmaw's Simple Fried Green Tomatoes

Mawmaw's Simple Fried Green Tomatoes

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"My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!"

Ingredients 45 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place tomato slices in a bowl of ice water; soak for about 5 minutes.
  2. Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
  3. Combine cornmeal and flour in a bowl.
  4. Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
  5. Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 6

  1. 6 Ratings


These are appropriately named because they really were SIMPLE to make. No dipping in flour, then egg, and then in bread crumbs. Just right out of the ice water into the flour-cornmeal mixture and into the skillet. The tomatoes didn’t turn to mush, and they had a nice thin crust which stayed on well, not a heavy breading like many recipes have which often can interfere with the actual green tomato flavor. The only thing I did differently was to lightly sprinkle some sugar on the tomatoes instead of salt. This is always the way I’ve eaten them, and I think it works well with the tartness of the tomato. Enjoyed your recipe, thanks for sharing!

Patty M

Wonderful! I think the ice water helped keep the tomatoes firm although the recipe didn't mention that. Awesome taste! I would have taken a picture but they were eaten too quickly.


Great recipe. Very simple and quick to make. I would recommend turning the heat up as using low heat causes some of the breading to dissolve into the pan. The cold water helps the breading adhere and there is no need to use eggs as in other recipes. These are delicious and took about 10 minutes to do all four tomatoes. My tomatoes were medium so I only used one cup of cornmeal and one cup of flour. Wonderful and will make again. I'm going to try with pickles next time!