southern plate

Fried Green Tomatoes

Flour White cornmeal Season All Green tomatoes Oil for frying Milk for dredging

Cut your tomatoes into thick slices.


Combine flour, cornmeal, and Season All in a small bowl.


Dip both sides of each slice into milk and then the cornmeal mix. Fill a skillet with enough oil that the slices are about halfway covered


Cook tomatoes until golden brown, then drain and serve.


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