Fried Green Tomatoes and Slaw

Once or twice a year we indulge in Fried Green Tomatoes.  I dedicate this meal to Melissa, love you mama!

We have tried a few different recipes and I always come back to this one.  I make my own buttermilk by adding a tablespoon of white vinegar to a cup of milk. This is one of the few times I use regular cow’s milk instead of a substitute.  I’m not sure why other than they turn out perfect so I figure I better not mess with the recipe.  I served the tomatoes with a slaw made of fresh local steamed corn, local cabbage, organic carrots, and organic celery.  I used my mandolin to get a thin slice for the cabbage and to get super thin matchsticks for the celery and carrots.  I used Stonewall Kitchens Cilantro Lime Dressing for the marinade and it turned out delicious!!!  I also made an avocado cream by mixing an avocado with sour cream and salt.  Easy Enough!!!

Fried Green Tomatoes and Slaw

Fried Green Tomatoes and Slaw


  • 2 medium-sized green tomatoes
  • ¼ cup all purpose flour
  • ¼ cup yellow cornmeal
  • 1 cup buttermilk
  • 1 cup vegetable oil (I use ½ cup of canola and ½ olive oil, to be honest)
  • Garlic salt
  • Sea Salt
  • Ground Red Pepper
  • Cayenne Pepper


  1. Slice the tomatoes into slices about ¼” thick.
  2. Combine all of the dry ingredients (that is everything except for the buttermilk) in a shallow bowl, and pour the buttermilk into a second shallow bowl.
  3. Heat the oil in a frying pan.
  4. While the oil is heating, dip the green tomato slices in buttermilk and immediately coat both sides with the flour and cornmeal mixture.
  5. Fry dredged tomato slices for between three and five minutes per side.


Local Green Tomatoes


Buttermilk to the Flour/Cornmeal Mixture


Hot Out of the Skillet


Delicious Wine We Drank While Cooking

Delicious Wine We Drank While Cooking




With The Same Cilantro Lime Dressing I Made Another Slaw With Local Cabbage, Organic Carrots, and Local Beet Green Stems.

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