Fried Green Tomatoes

Fried Green Tomatoes with Fresh Tomato Relish


Fried green tomatoes have their roots in the South, and are a delicious preparation for firm, tangy green (unripe) tomatoes. If you are unable to get unripe tomatoes, there are some heirloom varietals that are green in color and can make a good substitute if not too ripe. There are a number of variations to the preparation of fried green tomatoes; this is my own simple version.

3-4 large green tomatoes (firm)
1 cup cornmeal
1 cup flour
1 egg, beaten
vegetable oil
salt and pepper


Slice tomatoes about 1/2″ thick (you can slice them thinner, but I prefer a little on the thicker side to keep them from getting soft). Beat one egg in a small, shallow dish, and combine flour and cornmeal and a bit of salt and pepper in a second shallow dish. Drag each slice through the beaten egg, gently shaking off excess. Then dredge in the cornmeal/flour mixture.

In a saute pan, heat about 1/2″ of vegetable oil over medium-high. When oil is hot, gently place the coated tomato slices in it and cook until golden-brown, about 30-60 seconds on each side.

Using a spatula or slotted spoon, transfer the slices to paper towels to drain.

I like to serve with a diced tomato relish, chopped fresh basil or Italian parsley and sometimes a little sriracha hot sauce.

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