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Fried Green Tomatoes

February 15th, 2009

 Fried Green Tomatoes

Way back when, in November, I still had tomatoes coming out my ears.  Believe it or not, but I did.  Half of them were not turning red though so I had to figure out something to do with them.  I thought about making some green tomato salsa or fried green tomatoes and I decided that the fried tomatoes would probably be better since nothing else was in season.  Now, that we are looking forward to the next gardening season (you are looking forward to it aren’t you?) you might consider making these DELICIOUS treats when the first tomatoes get big enough on the vine, but before they turn red!

The green tomatoes were slightly tangy but the tang was well complimented with the sweetness of the batter and oil.  A little bit of salt, pepper, flour, oil and a lot of heat can really make a difference to a fruit you otherwise wouldn’t want to eat on its own.  Here’s what I did:

Unfried Green TomatoesFrying Green Tomatoes


  • Large green tomatoes
  • 1/2 cup of flour
  • 1 teaspoon salt
  • 1 teaspoon pepper or other seasoning (like cayenne pepper for a spicier option)
  • 1/4 cup of milk
  • 1/4 to 1/2 cup of grapeseed oil (or another oil with a high smoke point)


  • Slice the tomatoes fairly thick
  • Heat the oil up in a skillet to at least 325 degrees, hotter is ok.
  • Mix the flour with the salt and seasoning in a small bowl
  • Pour the milk in a separate bowl
  • Dip each slice in the milk, then the in the flour mixture on both sides
  • Put the slices in the hot oil and fry on each side for 5 minutes or so or until light brown.
  • Let them cool on a paper towl and enjoy!

I hope you enjoy them!

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  » By Keith Prickett