A Southern Favorite- Fried Green Tomatoes



1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Seasoning Salt, buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.


  • • 3 medium, firm green tomatoes
  • • 1 cup all-purpose flour
  • • Kosher Salt
  • • 1 Tbsp VW Seasoning Salt
  • • 1/2 cup Mapleview whole milk or buttermilk
  • • 1 egg
  • • 1/3 cup Old Mill of Guilford County cornmeal
  • • 1/2 cup fine dry bread crumbs or Panko(Japanese bread crumbs)
  • • 1/4 cup coconut oil or vegetable oil

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