Fried Green Tomatoes
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 large or 4 medium unripe tomatoes (very green-not red at all)
  • salt and freshly ground black pepper to taste
  • cayenne, Tabasco, or other hot sauce (optional)
  • ⅓ cup unbleached white flour
  • 2 tablespoons white or yellow cornmeal
  • ¼ cup vegetable oil
  1. Slice the tomatoes into quarter-inch slices. Discard the ends. Spread the slices out on a platter or cutting board and sprinkle generously with salt, black pepper, and, if desired, cayenne or Tabasco. Turn the slices over and season the other sides.
  2. In a shallow bowl, combine the flour and cornmeal. Dredge the tomato slices in the flour mixture, one at a time, covering each side thoroughly. Using 2 forks to the this job keeps your hands neat. Shake any excess flour off the tomato slices.
  3. Heat the oil in a heavy frying pan, preferably well-seasoned cast iron. When the oil is hot but not smoking, fry the slices in batches; don't overcrowd the pan. Fry for about 3 or 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Reprinted from Sundays at Moosewood, 1990, Moosewood Inc., Clarkson N. Potter publishers
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at