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
2 or 3
medium firm green tomatoes
milk (or buttermilk)
freshly ground black pepper
olive oil, plus 1 tsp if needed
freshly grated parmesan
In This Recipe
Core the tomatoes. Cut ¼ inch off the top and bottom of the tomato. Slice tomatoes into ½ inch rounds.
Pour milk into cereal bowl. In a second cereal bowl, combine flour, cornmeal, salt, oregano, freshly ground black pepper and stir well to combine.
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.
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.
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.
Remove tomatoes from pan. Allow to cool for 10 minutes as the interior of freshly fried green tomatoes is extremely hot.