Ribs, Candy and Cake!

Fried Green Tomatoes

by laine on October 12, 2011

Who hasn’t wanted these since the movie?

I’m on vacation, so this is going to be a quick post. I needed to get this one out while green tomatoes might still be available! In the fall, there are more green tomatoes available because the day is getting too short for them to ripen on the vine. Traditionally they’d be done with 1/2 corn meal and 1/2 bread crumbs, but I was out of corn meal, so these were just made with breadcrumbs. Just as good!


  • 4 large green tomatoes
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 tsp cayenne
  • 1/2 cup peanut oil for frying


Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs in a medium-size bowl. Pour flour and one tsp of each salt and pepper onto a plate. Mix bread crumbs and remaining salt, pepper and cayenne on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into egg mixture. Dredge in breadcrumbs to coat completely.
In a large skillet, pour peanut oil (enough so that there is a thick even coat 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.

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