Fried Green Tomatoes

While picking up produce from the local farm stand for our regular Saturday night gathering I came across a bin of green tomatoes. I had been struggling to come up with another side and figured I could give fried green tomatoes a try.

These are unripe tomatoes, not some fancy heirloom such as Green Zebra tomatoes. These are very firm; not a rock but certainly not a fragile tomato that will be easily bruised.

Fried Green Tomatoes
Servings: 6-8
Prep time: 25 minutes
Total time: 55 minutes


  • 6 green tomatoes
  • 1/3 cup coarse corn meal
  • 1/3 cup fine corn flour
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 1.5 to 2 cups vegetable oil
  • sea salt


  1. Core tomatoes and cut into 1/4″ slices. Place sliced tomatoes on a double layer of paper towels which you’ve laid in a rimmed baking dish. Allow to rest for at least 20 minutes. Blot the tops of the tomatoes at the end of the rest period to pick up any moisture.
  2. While the tomatoes rest combine the corn meal with the flours in the bowl of a food processor. Give it whirl for 30 second to a minute until the coarse corn meal is a bit finer.
  3. Whisk together the 2 eggs along with 1/4 cup of water until combined. Set aside.
  4. When ready to fry the tomatoes add enough oil in a 12″ skillet so that you have between 1/8″ and 1/4″ of oil in the bottom of the pan. Heat over over medium-high heat until shimmering.
  5. Dip a tomato slice in the egg mixture and then shake off the excess egg. Dredge slice in cormeal/flour mixture, coating both sides. Add the slice to the skillet. Repeat until the skillet is full but not overcrowded.
  6. Cook for 3-5 minutes then flip with tongs and repeat on the second side. The goal is the standard GBD (golden, brown and delicious). Transfer cooked tomatoes to a new rimmed baking sheet lined with paper towels. Sprinkle hot fried tomatoes with sea salt.
  7. Repeat with remaining slices until all are cooked. You can keep the finished ones in a 200°F oven to stay warm while cooking the rest.

Tongs worked really well for me; far better than a spatula.

Next time I’ll try some buttermilk to coat the tomatoes instead of the egg. Egg worked OK however most of the recipes I looked at suggested buttermilk. Also I’d try this thing Ted does when he makes chicken fingers where he coats the chicken and then let’s it rest on a cooling rack for 10-15 minutes before frying. This helps the coating to bind to the chicken and seems to help it stay affixed after cooking.

These would have been good with a little spice mayo or remoulade sauce.

I looked at a number of recipes in figuring out what to do with my green tomatoes. Two that are online include Southern Living Fried Green Tomatoes and Dinner’s Done! Fried Green Tomatoes.

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