Fried Green Tomatoes

"I came up with this recipe on my own while trying to make the perfect fried green tomato...It's absolutely fantastic! Don't skip the step of drying!"
photo by Sara 76 photo by Sara 76
photo by Sara 76
Ready In:
21 slices




  • First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT!
  • While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
  • Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
  • Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
  • I usually place them back on the cooling rack so they don't get soggy when they are finished.
  • Serve immediately!

Questions & Replies

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  1. Celest Cox
    This is the first recipe I have seen in over 50 years that puts in drying time after slicing. This was my Aunt Rosie's way of making these and they were always perfect. Heirloom tomatoes take me right back to my childhood and they taste SO much better. Enjoy these like I did!
  2. kdkyan
    Very good! I used heirloom tomatoes, and dried them as instructed. Then I refrigerated the prepared slices. When ready to cook, I pressed panko into the tomatoes. They were very delicious - crispy, light and sweet/tart. Thanks Linzi.
  3. AnotherSwedishChef
    Very good! Thanks for sharing this recipe!
  4. L DJ3309
    The spices are delicious, adding a nice kick. A wonderful end to the last of the garden tomatoes. Thanks for sharing.
  5. Sara 76
    These are great! I couldn't get green tomatoes, so (much to my family's amusement) we had fried green tomatoes which were actually red! Lol The spice was great, just enough heat. Next time I will cut the coating mixture in half though, as i had a lot left over. I have covered it and popped it in the fridge though, to make some spicey potato fritters tomorrow. We had never had fried tomatoes before, and hubby & I both loved them! Great recipe, Linzi! [Made for PAC Fall 2008]



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