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Fried Green Tomatoes

This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook.


  • 6 large, firm green tomatoes 
  • salt and pepper to taste 
  • 1 c. cornmeal 
  • bacon drippings or shortening 
  • rosemary (optional)
  • tomato wedges (optional) 
Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings in a heavy skillet over medium heat; add tomatoes, and fry slowly until browned, turning once. Garnish with rosemary and tomato wedges, if desired. Yield: 6-8 servings. 
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