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Crispy Fried Green Tomatoes


Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008


  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Coarse salt and ground pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons seafood seasoning
  • 2 medium green tomatoes (both ends sliced off), each cut crosswise into 4 slices
  • 1/2 cup vegetable oil, such as safflower


  1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.

  2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.

  3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.

  4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.

Reviews Add a comment

  • pmelros
    1 JUN, 2010
    I totally agree with kitty, fried green tomatoes are the best when made simply. You don't need dip they are sooo good just plain. It really does not get any better.
  • kittypause
    16 JUL, 2008
    This sounds really good, but after having picked the green tomatoes from the garden, it seems like too much trouble to go through all the dipping etc. I just roll them in corn meal mix and fry them on both sides until brown, salt and pepper. The dip mentioned here sounds good to go with them but we just eat them plain. You can't get better than that!