Lighter Fried Green Tomatoes

Fried Green Tomatoes are a must-have in the South in Alabama, and my kids beg for me to make Fried Green Tomatoes. Since this week’s Summerfest with the Food Network is featuring tomatoes, I thought these Lighter Fried Green Tomatoes were worth sharing. These are super easy to make and make a great appetizer or side dish. My children love them dipped in a homemade ranch dressing or just on their own. Enjoy them this summer while they are at their peak. Now, be sure to check out the fabulous tomato recipes below:

Cooking With Elise: Fresh Tomato Sauce 
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone? 
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

Lighter Fried Green Tomatoes

Cook Time:

15 minutes

Prep Times:

20 minutes


4 servings


3 large green tomatoes, cut into 1/2-inch-thick slices
2 eggs
1/2 cup skim milk
1 cup whole wheat flour
1/2 cup cornmeal
1/2 cup whole wheat bread crumbs
Salt and pepper to taste
Canola oil


1. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs, coating well.

2. In a large skillet, pour oil and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

19 thoughts on “Lighter Fried Green Tomatoes”

  1. South Indian food is a brilliant blend of nutritional balance, fragrance, taste, flavors, colors, seasoning, and visual appeal. If you compare the lentil dishes like dals with that of the other parts of the country, you will find that these are soupier besides being hotter and spicier.

  2. So my issue with FGT isn’t that I don’t like them – it’s that in Minnesota, getting a good, ripe tomato isn’t easy. I grow my own and I can’t bear to pick a green one when I know a nice juicy ripe red tomato is just a couple days away!

  3. Of course we love fried green tomatoes here. They’re almost a requirement for us Southerners, aren’t they? I have a recipe on my blog for using them in a “Georgia BLT” replacing the sliced ripe tomatoes with fried green ones. Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *