New This Month

Fried Green Tomatoes


Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.

  • Yield: Makes about 20

Source: Martha Stewart Living, October 2009


  • 4 large, firm green tomatoes, cut crosswise into 1/2-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 1 cup yellow cornmeal, preferably stone ground
  • 1/2 teaspoon bittersweet pimenton (smoked Spanish paprika), optional
  • 2 large eggs
  • 1/2 cup vegetable oil, for frying


  1. Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.

  2. Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.

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