Fried Green Tomatoes

January 15, 2010
1 Ratings
  • Serves 2 or 3
Author Notes

The key to this dish is a hot pan. You want a golden crust to form on the exterior, while the inside of the tomato slice becomes tender but remains fairly firm. Your goal is tenderness with structural integrity. If the heat is too low and the cooking time too long, the tomatoes disintegrate into mush. For an irresistible sweet-tart flavor, choose under-ripe tomatoes that are very firm and still green, with hints of pink in the skin. Fried green tomatoes are my favorite home alone lunch during tomato season. Sometimes I fry an egg while the tomatoes are cooling and serve it on top. —Margiemic

What You'll Need
  • 2 medium firm green tomatoes
  • 1 cup milk (or buttermilk)
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, plus 1 tsp if needed
  • 1 tablespoon freshly grated parmesan
  1. Core the tomatoes. Cut ¼ inch off the top and bottom of the tomato. Slice tomatoes into ½ inch rounds.
  2. Pour milk into cereal bowl. In a second cereal bowl, combine flour, cornmeal, salt, oregano, freshly ground black pepper and stir well to combine.
  3. Next, triple dip each tomato slice as follows. First, press a tomato slice gently into the flour/cornmeal blend, coating both sides. Second, dunk the tomato slice in the milk, covering both sides with liquid. Third, press the tomato slice back into the flour/cornmeal blend, again coating both sides. Set aside the coated tomato slice and repeat with remaining slices.
  4. Heat the olive oil in a large non-stick pan over medium-high heat. Test the heat by carefully dipping the edge of single tomato slice into the hot oil. It should begin to sizzle.
  5. When the oil is ready, carefully slide the tomato slices into the pan. Cook for 2 minutes or until golden brown on the bottom. Gently turn the slices over and cook second side for 2 to 3 minutes or until golden. If needed, add 1 teaspoon olive oil to cook second side of tomatoes.
  6. Remove tomatoes from pan. Allow to cool for 10 minutes as the interior of freshly fried green tomatoes is extremely hot.
  7. Top with a sprinkling of freshly grated parmesan.
Contest Entries

See what other Food52ers are saying.

  • dfcourtright
  • rachaelmr
  • Margiemic
  • AntoniaJames
  • Kelsey Banfield
    Kelsey Banfield

12 Reviews

bronxbaker October 20, 2014
These were truly delicious! The first fried green tomatoes my family and I liked.
Mary August 25, 2013
I love them sprinkled with a little vinegar or lemon juice.
dfcourtright June 26, 2013
Definitely wait till they cool! Yum/ouch!
rachaelmr August 16, 2011
i've made FGT before but they were always too heavy - these were light and delicious!! Thank you!!
jntjohnston July 31, 2011
Fabulous! I added a pinch of of cayenne pepper!
jntjohnston July 31, 2011
Fabulous! I added a pinch of of cayenne pepper!
Margiemic August 10, 2010
Thanks so much for the feedback! And for the reminder about using these in BLTs. I love serving fried green tomatoes with fried polenta and fried egg.
angelitakarmalita September 21, 2011
Whoa.... I'm a southern girl and I love FGT's, but now you've elevated them to a new level.. w/polenta and a fried egg... oh yes please....
AntoniaJames August 9, 2010
These are fantastic! I found green (as in hard, not ripe) tomatoes at the Old Oakland farmer's market on Friday, and made some of these over the weekend. Made a BLT for Mr. T with half a batch. My older son created a pizza with the others. Excellent recipe. A great summer food. ;o)
Kelsey B. January 16, 2010
This is fabulous!I love to put these on BLT's - except with this as the T instead the regular old red tomato.
AntoniaJames January 16, 2010
My mother occasionally made fried green tomatoes when I was growing up; I loved eating them, but oddly, it's one of the very few things she made that I never tried making. I am so glad to see this recipe. Thank you so much for posting it!
dymnyno January 16, 2010
thanks for a no nonsense great recipe.I just hit PRINT.