Fried Green Tomatoes

Recipe adapted from and recommended by our Community Outreach Manager and talented tomato-grower, Courtney Tchida.

fried green tomatoes


  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup breadcrumbs
  • 2 tsp coarse kosher salt
  • 1/4 tsp ground black pepper
  • 1 quart vegetable oil for frying


Slice tomatoes 1/2 inch thick. Do not use the ends.

Whisk eggs and milk together in medium-size bowl. Scoop flour onto a plate. Mix cornmeal, breadcrumbs, salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture. Dredge in breadcrumbs to coat completely.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over medium heat. Place tomatoes in frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes—they shouldn't touch each other. When the tomatoes are browned, flip and fry the, on the other side. Drain them on paper towels.