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Fried Green Tomatoes

This seasonal southern recipe for fried green tomatoes is from Amy Goldman.

  • servings: 8

Ingredients

  • 8 medium (about 3 1/2 pounds) green tomatoes
  • 3 1/2 teaspoons coarse salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 5 large eggs, beaten
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 4 cups panko (Japanese breadcrumbs)
  • 1/2 cup cornmeal
  • 4 cups olive oil
  • Aioli, for serving

Directions

  1. Step 1

    Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.

  2. Step 2

    In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.

  3. Step 3

    Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.

  4. Step 4

    Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.

  5. Step 5

    Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

Source
The Martha Stewart Show, September Summer/Fall 2007

Reviews (15)

  • 18 May, 2012

    What a wonderful recipe! Especially when one has a copy of the movie, "Fried Green Tomatoes- at the Whistle Stop Cafe" with Mary Stuart Masterson and Kathy Bates to watch while eating!

  • 9 Jul, 2010

    Oh please, Nigelsmom -- come cook for me. i can never think of things to do with food.

  • 8 Mar, 2008

    Fried green tomatoes, sprinkled with shaved parmesan, are delicious atop a bed of salad greens, with fresh basil leaves, drizzled with a balsamic/olive oil dressing.

  • 8 Mar, 2008

    I love to add parmesan and a little garlic to my fried green tomatoes!

  • 7 Mar, 2008

    Here in Ontarrio, we have had fried green tomatoes forever. We sliced them, dipped them in flour with s

  • 7 Mar, 2008

    absolutely wonderful dish!!! This was so easy to make and oh so delicious! Thank you Martha for this wonderful recipe!!!! I will definitely incorporate this into my cooking. Awesome!

  • 7 Mar, 2008

    Thanks for the web site. I will check it out.

  • 6 Mar, 2008

    I think her web site is called www.seedsavers.org

  • 6 Mar, 2008

    How do you order the heirloom seeds?

  • 5 Mar, 2008

    fried tomatoes look wonderful. thanks for receipe. And how can we contact Amy Goldman for seeds?

  • 5 Mar, 2008

    I love to tomatoes - both to eat and to grow. I would like to know where to get heirloom seeds, Please!

  • 5 Mar, 2008

    I know you can get the heirloom seeds from different seed dist. but I would like to get some from Amy Goldman. Is that possible?

  • 5 Mar, 2008

    I'd also like to know where to get the seeds

  • 5 Mar, 2008

    Where can I get some of the tomato seeds?

  • 27 Nov, 2007

    Nebraska farm, where gardens produce large tomato crops, we have had green fried tomatoes for a life time, just used our own home made bread, and never heard of aioli (guess I'll have to take a look) rest of recipe seems the same, and we all love them so much. Please try them--all of you--you will be glad you did.