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Fried Green TomatoesYvonne Massie, Mt. Prospect


  • 3 large tomatoes
  • ⅓ c flour
  • 2 beaten eggs
  • ½ c cornmeal   
  • 2 T Parmesan cheese
  • ¾ t salt
  • pinch of black and cayenne pepper



Core and slice tomatoes into ¾ inch slices.  Drain and season with salt. Dredge slices in flour, then dip in egg and then cornmeal (which has been seasoned with cayenne, salt and pepper).  Fry in vegetable oil over medium heat until golden, about 3 minutes per side.

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