Zesty Fried Green Tomatoes Recipe

5 4 6
Zesty Fried Green Tomatoes Recipe
Zesty Fried Green Tomatoes Recipe photo by Taste of Home
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Zesty Fried Green Tomatoes Recipe

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5 4 6
Publisher Photo
You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.—Gladys Gibbs, Brush Creek, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 4 medium green tomatoes, cut into 1/4-inch slices
  • Salt
  • 2 eggs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 cup olive oil

Directions

Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm. Yield: 6 servings.
Originally published as Zesty Fried Green Tomatoes in Country Woman September/October 2004, p31

Nutritional Facts

4 slices: 213 calories, 13g fat (3g saturated fat), 76mg cholesterol, 306mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 4 medium green tomatoes, cut into 1/4-inch slices
  • Salt
  • 2 eggs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 cup olive oil
  1. Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
  2. In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm. Yield: 6 servings.
Originally published as Zesty Fried Green Tomatoes in Country Woman September/October 2004, p31

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Reviews forZesty Fried Green Tomatoes

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MY REVIEW
gunslinger User ID: 544392 263422
Reviewed Mar. 13, 2017

"I had some late green tomatoes and this was the perfect recipe for them. The coating stayed on very well and they were very tasty!"

MY REVIEW
Appy_Girl User ID: 1132413 252770
Reviewed Aug. 16, 2016

"No Green Tomatoes? No problem this one is fabulous with The Reds. They are super crunchy and so delicious. My tomatoes were on the Firmer side which made them perfect for this recipe. Great as a side or as a Base for White Country Gravy. A real breakfast special. Now's the perfect time for this wonderful recipe.

Janie
Taste of home Volunteer Field Editor"

MY REVIEW
JMartinelli13 User ID: 92779 252653
Reviewed Aug. 14, 2016

"My first ever fried green toatoes! Minor changes- instead of garlic salt, I used Roasted Granulated Garlic instead of the garlic salt. I sprinkled kosher salt on the tomatoes after they were fried. I made them into an amazing BLT with sourdough bread. Great recipe!"

MY REVIEW
LauraManning User ID: 968398 85494
Reviewed Aug. 16, 2013

"I prefer without the ingredients that make it zesty! I only include the garlic salt, not other 3 spices."

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