How to make fried green tomatoes like a New Orleans native


Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Seems like everybody who eats in the South wants fried green tomatoes.

I like them, too. I just find the grilled ones more interesting, taste-wise.


  • bread knife
  • chopping board
  • medium bowl
  • cereal bowl
  • whisk
  • measuring equipment
  • parchment paper
  • baking sheet
  • frying pan


  • 1 green tomato per serving
  • 2 cups yellow corn meal
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 egg
  • 1 1/2 cups milk
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • vegetable oil


Wash your tomatoes. Slice them 1/4 inch thick.

Place parchment paper on baking sheet.

In medium bowl, mix corn meal, flour, salt, pepper, other spices.

In cereal bowl, whisk egg, milk.

Dip tomato slice into meal-flour mix, then into milk, then back into meal-flour mix. Place onto lined baking sheet. Repeat until you’ve coated all your tomato slices.

Heat skillet with 1 inch of oil on medium-high. Add 3-4 tomato slices to begin browning. Don’t crowd or they won’t brown properly. When you see bottom-side brown, turn and brown other side. Remove browned tomato slices to wire rack. If you have a lot and want to keep them warm, place them on the rack on a baking sheet into a 300 oven. Don’t expect to keep them in there too long, though. (Which means, fry these tomatoes close to your serving time, if possible.)

If you want to jazz these up even more, pair them with homemade comeback sauce (recipe).

Come back to every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at

Previous recipes from Patsy:

• Hummus
• Gumbo
• Quiche

7 thoughts on “How to make fried green tomatoes like a New Orleans native

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