In the kitchen: Fried Green Tomatoes

I’ve got nothing clever to say about them, except that they are delicious. And very easy to make- especially when you personally know folks who grow. I used plum tomatoes – they make lovely little chip-size bites. I also popped a few red uglies in as well, because I was curious.

Another good recipe for when you want to use up that fresh or organic produce that’s quickly getting manky, or if you’re getting tired of salads. I ate mine on a steak sandwich, but they were also tasty dipped in some olive oil mayo or just on their own.

Adapted from
Fried Green Tomatoes
2 large (or a handful of plum-size) green tomatoes
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1 tsp kosher salt
1/4 teaspoon ground black pepper
1 cup vegetable oil for frying


  1. Slice tomatoes 1/2 inch thick.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate and add salt and pepper on, with cornmeal on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cornmeal to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) 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, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.


I found that these are still delicious a day or two later IF you store them in an airtight container in the fridge, and then pop them in the oven to crisp before serving. Otherwise, eat immediately, because it doesn’t get better than this.




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