What’s For Dinner?


Fried Green Tomatoes - from Matthews Cafeteria

Rate this recipe: (average rating = 3.00 with 46 votes)

Rate It!

Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)

We asked Michael Green of Matthews Cafeteria in Tucker to demonstrate how fried green tomatoes are prepared at the Southern eatery. It's a classic method based on how his Granny Ruby prepared them. -- Reagan Walker, Deborah Geering

Hands on time: 20 minutes  Total time: 20 minutes  Serves: Makes 8 slices


    2 large, hard green tomatoes
    1/2 cup all-purpose flour, divided
    1 egg
    1/2 cup buttermilk
    1/2 cup cornmeal
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    Vegetable oil for deep frying


Cut green tomatoes into 1/3-inch slices. Pour out 1/4 cup all-purpose flour onto a plae and dredge each slice one at a time. Shake off excess flour. You'll still be able to see some of the green tomato through the flour coating. Combine egg and buttermilk in a deep bowl and dip each slice in this wash. Make coating mixture by combining remaining 1/4 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt and 1/2 teaspoon ground black pepper, then dredge each tomato slice in mixture. Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. Tomatoes will be golden brown but still firm. (If you don't have a deep fryer, use a Dutch oven or stockpot.) Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper bag. Serve immediately if possible; otherwise keep warm and do not stack.


Per slice: 153 calories (percent of calories from fat, 53), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 27 milligrams cholesterol, 297 milligrams sodium.

More recipes like this:

More recipes of the same cuisine:Side dish Southern Vegetarian
Recipes in the same category:ATL restaurant recipes
Recipes from: Matthews Cafeteria
Reviews and info for Matthew's Cafeteria
Get Daily E-mail