Daily Dish

 Southern Fried Green Tomatoes

Healthy Fact of the Day

Fried green tomatoes have been a beloved Southern dish for generations, but they gained widespread popularity after the release of the 1991 movie "Fried Green Tomatoes," based on Fannie Flagg's novel "Fried Green Tomatoes at the Whistle Stop Cafe."

Ingredients

 

  • 4 large green tomatoes, sliced 1/4-inch thick
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup buttermilk
  • Vegetable oil for frying
  • Fresh parsley, chopped, for garnish
  • Ranch dressing or remoulade sauce for serving

 

 

Instructions

  1. In a shallow dish, mix together the flour, cornmeal, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using).
  2. Pour the buttermilk into another shallow dish.
  3. Dip each green tomato slice into the buttermilk, then dredge it in the flour-cornmeal mixture, coating both sides evenly.
  4. Shake off any excess and place the coated slices on a clean plate.
  5. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
  6. Carefully place the coated green tomato slices into the hot oil, working in batches to avoid overcrowding the skillet.
  7. Fry the green tomatoes for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the fried green tomatoes from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
  9. Serve the Southern fried green tomatoes hot, garnished with chopped parsley and accompanied by ranch dressing or remoulade sauce for dipping.

 

Bite into the crispy, tangy goodness of these Southern fried green tomatoes and let the flavors transport you to a simpler time, where the sun-drenched porches of the South are filled with laughter, stories, and the irresistible aroma of this classic comfort food!

Recent Recipes

Raspberry Balsamic Pork Chops

  • July 11, 2025
  • 1 min read

Hawaiian Margarita

  • July 10, 2025
  • 1 min read

White Cheddar and Spinach Chicken Burgers

  • July 10, 2025
  • 1 min read

Gourmet Beef Wellington Turnovers

  • July 9, 2025
  • 1 min read

Seven Layer Taco Salad

  • July 9, 2025
  • 2 min read

Grilled BBQ Chicken Thighs

  • July 8, 2025
  • 1 min read

Vegan Pineapple Fried Rice

  • July 7, 2025
  • 1 min read

Lobster Mac and Cheese

  • July 6, 2025
  • 2 min read

Roasted Red Pepper and Sausage Quiche

  • July 5, 2025
  • 2 min read

Grilled Salsa Verde Pepper Jack Chicken

  • July 5, 2025
  • 2 min read

Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

Our Latest Recipes

Entrees
Daily Disher

Raspberry Balsamic Pork Chops

Pork chops are an excellent source of protein and B vitamins, while balsamic vinegar contains antioxidants. The natural fruit sugars in raspberry jam provide sweetness without refined sugar overload.

Read More »
Beverages
Daily Disher

Hawaiian Margarita

Pineapple contains bromelain, an enzyme that may aid digestion and reduce inflammation — making this tropical treat a little easier on your system!

Read More »
Chicken Recipes
Daily Disher

White Cheddar and Spinach Chicken Burgers

Ground chicken is a lean protein source with less saturated fat than beef, while spinach adds iron, vitamins, and fiber. The combination creates a burger that’s both indulgent and nourishing.

Read More »

Get your daily dose of delicious!

Skip to content