Diana's Fried Green Tomatoes

green tomatoes
vegetable oil
corn meal (flour can be used instead)
salt & pepper (optional)
  1. Wash tomatoes and remove stem ends and bottoms.
  2. Cut tomatoes evenly into 1/4 inch slices.
  3. Put cornmeal (or flour) in plate.
  4. Mix in salt & pepper if desired.
  5. Cover both sides of tomatoes in corn meal. Shake off excess. Use as much cornmeal as needed to adequately cover tomatoes.
  6. Pour oil in large skillet until bottom of pan is covered. (approximately 1/4 inch of oil)
  7. Heat oil until it is hot enough to sizzle.
  8. Add tomatoes to skillet creating a single layer. Don't pile them on top of each other.
  9. Cook until tomatoes are golden brown on the bottom. Don't overcook. They should just be turning golden. 
  10. Turn tomatoes over.
  11. Cook until tomatoes are golden brown on other side. 
  12. Remove from pan and drain on paper towels or brown paper grocery bags.

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Copyright 2000 David Jones & Diana Hartman
Last revised: November 05, 2000.