Fried Green Tomatoes


Whether you have unripe extras from your edible garden or simply love this easy dish, turn to our classic fried green tomatoes recipe when the craving strikes. The contrast of the crispy golden cornmeal exterior and the tomato's soft, juicy interior can't be beat. Our simple slice, coat, and fry method yields crunchy slices for breakfast, lunch, or dinner, but this thrify favorite works just as well as an appetizer, side, or main.


  • 4 large , firm green tomatoes, cut crosswise into ½-inch-thick slices

  • Coarse salt and freshly ground pepper

  • 1 cup yellow cornmeal, preferably stone ground

  • ½ teaspoon bittersweet pimenton (smoked Spanish paprika), optional

  • 2 large eggs

  • ½ 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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