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Fried Green Tomatoes


  • yield: four side servings
  • Serve these with Comeback Sauce. Keep an eye on these while you’re frying. If you overcook the breading burns and the tomatoes turn to mush.
  • 2 green tomatoes sliced about 1/2 inch thick
  • 1/4 cup buttermilk
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon Season-all seasoned salt
  • cooking oil


  • Place sliced tomatoes in a gallon disposable storage bag. Add buttermilk and marinate for at least 30 minutes.
  • Mix cornmeal, sugar and seasoned salt in a large bowl.
  • Drain tomatoes and dredge in flour.
  • Heat 1 inch of cooking in a large skillet.
  • Working in batches, fry the breaded tomatoes about 3 to 5 minutes or until brown. Flip and repeat on the other side.
  • Drain on paper towel.
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