New This Month

Fried Green Tomato Wedges

Unripe tomatoes usher in hot summer days with this most Southern of dishes.

  • Servings: 6

Source: Martha Stewart Living, September 2003


  • 2 cups yellow cornmeal
  • 4 teaspoons coarse salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons freshly squeezed lime juice (about 2 limes)
  • Canola oil, for frying
  • 3 large green tomatoes, cut into 1-inch-thick wedges
  • Basil-Lime Mayonnaise


  1. In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.

  2. In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.

  3. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

Cook's Notes

Typically, fried green tomatoes are sliced rounds, but wedges hold their coating better and are neater to eat.

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