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Fried Green Tomatoes with Goat Cheese

I got my first taste of fried green tomatoes at an upscale restaurant in Shelby, NC.  After eating them there, I realized that it would be a simple task to duplicate the recipe, and after only a little bit of experimentation, I managed to get it just right.

These are a great side item for almost any meal.  Eat them hot, and be sure to pick your tomatoes while they are still extremely firm and green.  Although you can top them with a variety of spreads and sauces, I have found that goat cheese is the best match for these delicacies.

Some people prefer flour instead of corn meal.  They're wrong.


  • One large green tomato per person
  • corn meal
  • salt and pepper to taste
  • milk
  • olive oil
  • goat cheese
Heat the olive oil in a skillet until it as at 350 degrees.  While it's heating, mix salt and course ground black pepper into your corn meal and slice your tomatoes so that you get about four slices per tomato.

Dip each tomato slice into milk, the coat with the corn meal mixture.  Fry each slice until the bottom is golden brown, then turn them over and repeat for the other side.

When they are done, make a stack on a serving dish, putting a bit of goat cheese between each slice, and be sure to put some of top of the stack.  Serve hot.
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