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Karen's Fried Green Tomatoes

Karen's Fried Green Tomatoes

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Brandilynn7

This recipe comes from my mom and they are, hands down, the best fried green tomatoes. She makes these every summer with fresh tomatoes from her garden. My sister begs her to make them for her as soon as she sees tomatoes growing big and green on the vines. While most recipes call for breadcrumbs and oil, this one calls for flour and has you fry the tomatoes in butter, which helps give these an incredible flavor.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Season each tomato slice with sugar, salt, and pepper.
  2. Beat milk and eggs together in a bowl. Pour flour into another bowl.
  3. Gently press each tomato slice into flour to coat; shake off the excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
  4. Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.
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Reviews

SHORECOOK
5
8/22/2013

NICE! This is a very nice recipe for fried green tomatoes. I mixed the sugar, salt, and pepper in a bowl then seasoned the tomatoes. I would have liked to have seen the flour stick better to the tomatoes but it could have been the type tomato I used had a smoother skin. This makes a nice side vegetable for seafood. Thanks for sharing your recipe, Brandilynn7!

Nici
3
3/1/2014

Wow- these are delicious! I left out the sugar, and subbed in 1/4 cup of cornmeal for the flour to give it some crunch.

rharris
0
11/12/2014

I have never been particularly impressed by fried green tomatoes, but I had some green tomatoes left over from my garden after a hard frost and hated to waste them. I found this recipe to be fantastic. My only concern was that duplicating it as written would have produced a dish with far more saturated fat than I was willing to accept (one serving of this side dish would have meant ingesting 50% more than the recommended daily allowance of saturated fat from the American Heart Association, even for healthy adults without heart problems). I realize that this is not a diet dish, but a simple substitution resulted in 1/3 of the saturated fat, 1/2 the cholesterol, and still delicious flavor. I substituted a 50-50 blend of olive oil and Smart Balance Buttery Spread with flaxseed oil, along with a cut from two eggs to one, resulting in a heart-healthy recipe without any apparent loss of flavor. I don't want to sound like a food Nazi, but there simply is no reason to cook the tomatoes in a cup of butter when there are much more healthful alternatives that do not mean giving up anything! This recipe is a keeper.