Fried Okra and Green Tomato Combo are two Southern favorites coming together most deliciously. The vegetables are cut into equal sizes, coated with a self-rising coating, fried to perfection and sprinkled with a heavy dose of salt and pepper with a little pinch of cayenne pepper.
This is a post to celebrate the bounty of two Southern favorites, Fried Okra and Fried Green Tomatoes. Some summers I don’t fry okra or green tomatoes but once or twice, but this summer I couldn’t get enough of them.
Our little local grocery store started stocking local farmers garden vegetables. To make it so tempting, they have the display right in the front door.

Homegrown squash, zucchini, new potatoes, fresh ripe tomatoes and the most gorgeous green tomatoes. I just couldn’t resist grabbing a few each time I went to the store.

I like to buy green tomatoes on the light pink side. They are not quite so sour. They are perfectly delicious!

As you remember this is the little store I mention in the post for my peach pie. They have undoubtedly been a lifesaver for a quick trip to get groceries that I didn’t get during my big grocery shopping trip. If the truth is known, I just couldn’t stop thinking of the green tomatoes, but I will never tell. Haha!
I cooked a pot of Lady cream peas to go with the fried okra and tomatoes, and we had some sliced fresh peaches for dessert. We didn’t even miss the meat in this meal.

I fry minimal these days try to keep healthy, but the next day we heated them back up in the oven and added fried fish to go with it. They were still tasty and even crisped up again. We definitely had our fix of fried food for the summer.

3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil


Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both.

I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.

Recipe Notes

For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.