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Martha Baggett's Fried Green Tomatoes

Green tomatoes are lightly breaded and deep fried giving these a slightly sweet and tangy taste. A perfect side dish for pork or chicken
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Author: Martha Baggett

Equipment

  • Stock pot
  • slotted spoon

Ingredients

  • 6 medium firm green tomatoes
  • 1 1/2 cup of all purpose flour
  • 2/3 cup cornmeal
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 cup Canola oil for frying

Instructions

  • Prepare a plate or a cookie sheet with paper towels to soak up the excess oil.
  • Pour oil in a deep pan. Heat up while mixing the breading mix. Oil needs to be very hot.
  • Wash tomatoes and dry with a paper towel.
  • Thinly slice green tomatoes. Put all of the tomatoes in a separate bowl. Sprinkle with water to wet them.
  • Mix flour, cornmeal, salt and pepper in a elongated plastic bowl.
  • Dip tomatoes one by one in the dry batter mix.
  • Dip breaded tomatoes into the hot oil. Do not overcrowd the pan.
  • Using a slotted spoon, turn tomatoes over on the other side and cook until they have a golden brown color - about 3-5 minutes.
  • Remove the cooked tomatoes from the pan and let them rest on the paper towel lined plate. Sprinkle with additional salt if you prefer.