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Lisa's Fried Green Tomatoes with Tomato Relish

Lisa's Fried Green Tomatoes with Tomato Relish

Lisa Camerone
These Fried Green Tomatoes are a simple yet delicious addition to your Southern cooking repertoire.

Prep Time 20 mins
Cook Time 10 mins
Course Appetizer
Cuisine Southern
Servings 4


Tomato Relish

  • 2 c coarsely chopped red heirloom tomatoes
  • 2 T chopped scallions
  • 1 T chopped cilantro
  • 1/2 jalapeno minced
  • 1 garlic clove minced
  • 1/2 c extra virgin olive oil
  • 2 tsp fresh lime juice
  • 1/4 tsp cumin
  • 1/2 tsp sugar (or to taste)
  • salt and pepper to taste

Fried Green Tomatoes

  • 1 c flour
  • 1.5 tsp. sea salt divided
  • 3/4 tsp white pepper divided
  • 1 c yellow cornmeal medium or fine
  • 1/2 tsp paprika
  • 2 green tomatoes sliced 1/4 to 1/2 inch thick
  • 2 eggs beaten
  • grapeseed oil for pan frying


For the relish:

  • Toss the tomatoes, scallions, cilantro, and jalapeno in a medium bowl
  • Add the olive oil, lime juice, garlic, cumin, sugar, salt and pepper and mix well
  • Store covered in the refrigerator for up to 2 days

For the green tomatoes:

  • Mix the flour, 1 tsp. salt and 1/2 tsp. white pepper in a shallow dish
  • Mix the remaining 1/2 tsp. salt, remaining 1/2 tsp white pepper, cornmeal and paprika in another shallow dish
  • Beat eggs in another dish
  • Coat tomatoes in the flour mixture, dip in the eggs and then coat with the cornmeal mixture
  • Heat enough grapeseed oil in a large saute pan to measure about 1 inch.
  • Fry the tomatoes in the hot oil until crisp and golden brown and drain on rack.
  • Top with Tomato Relish. Say Grace and enjoy!


To reheat after refrigeration:
Preheat oven to 350 degrees. Arrange tomato slices in a single layer on baking sheet. Bake for 8 to 10 minutes or until heated through. The tomatoes should be tender but not mushy. Top with relish and serve immediately. 
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