No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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; tienda.com), optional
  • 2 large eggs
  • 1/2 cup vegetable oil, for frying

Directions

  1. Step 1

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

  2. Step 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.

Source
Martha Stewart Living, October 2009