Growing up in Texas, I had friend green tomatoes all the time. I love them. They are really easy to make. But, you’ll get the best results if you take the time to slice all of tomatoes uniformly so that all the slices are the same thickness. And, take you time with the dredging, dipping and coating of the tomatoes in the flour, egg and cornmeal. If you coat them uniformly, then the final result with be crispy all over and tender inside.

Fried Green Tomatoes
makes about 8 slices


2 lg Green Tomatoes
1 lg Egg
1/4 cu Whole Milk
1 cu All Purpose Flour
2 cu Cornmeal
1 tsp Salt
1/2 tsp Black Pepper
1/2 cu Mayonnaise
1/4 cu Sour Cream
1 tbl Dijon Mustard
1 tbl Stone Ground Mustard
1 Scallion, finely chopped
1 tsp Louisiana Hot Sauce
more sliced scallions, optional, for garnish
Vegetable or Canola Oil


Make the sauce by mixing together mayonnaise, sour cream, Dijon mustard, stone ground mustard, the finely chopped scallion and Louisiana hot sauce in a medium sized bowl. Cover with plastic and refrigerate until ready to use.

Slice tomatoes into 1/2” thick slices. Set aside. Whisk together egg and milk in a shallow bowl. Pour flour in a second shallow bowl. Mix together flour, salt, and pepper, and pour into a third shallow bowl.

Dredge the tomato slices, one at at time, into the flour. Then, dip them into the egg mixture. Shake off excess liquid and then dredge them in the cornmeal. Set aside until ready to fry.

Pour vegetable or canola bowl into a frying pan to about a 1” depth. Bring to a high heat. Carefully place tomato slices in the hot oil. Fry for about 3 minutes per side. Remove from the oil and place on a paper towel to drain for a minute. Then place on a serving plate and top with additional scallions and the sauce.