Total Time
1hr
Prep 30 mins
Cook 30 mins

From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.

Ingredients Nutrition

Directions

  1. Slice the tomatoes into 1/4 inch thick rounds, spread them out on a layer of paper towels, and top with another layer of paper towels to drain. Allow the tomatoes to rest/drain for about fifteen minutes.
  2. Mix the flour, cornstarch, salt, pepper, and cayenne.
  3. In a separate container, beat the eggs until slightly fluffy.
  4. Place the cracker crumbs in another container.
  5. Heat 1/2 inch of vegetable oil to 350 degrees Farenheit.
  6. Season the tomato slices with salt and pepper, dredge in the flour mixture, dip in the egg, then press into the cracker crumbs to coat.
  7. With tongs, working in small batches, gently place them in the oil and cook until crisp and brown on one side, then turn and brown the other side.
  8. Transfer to a rack as they are done.

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