Fried Green Tomatoes

Fried Green Tomatoes

A crunchy fried morsel, with a tangy gooey middle to use the last of the green tomatoes and bring you joy. If you haven’t already met – let me introduce you to one of my favourite things…

Fried Green Tomatoes

For one good sized, green tomato

1 egg
1/4 cup of flour
1/4 cup of dried breadcrumbs. My favourite for this (and just about everything else), are Purebread’s corn and seed breadcrumbs. You could also use polenta, or a mix of polenta and flour.
A generous pinch or two of cayenne
A good 1/2 teaspoon of salt

  • Slice your tomato into 1/2 cm thick slices.
  • Sprinkle the slices with 1 tsp salt and leave for 30 minutes or so on a cake rack. 
  • Gather 3 bowls. Put the flour into one, the egg into another and whisk it, and mix the breadcrumbs, salt and cayenne in the third one. 
  • Dip your tomato slice into the flour first – flipping it round for a good coating, then the egg and finally the crumbs. 
  • Lay the crumbed tom on the cake rack for 15 minutes so the coating sets and doesn’t fall off when you fry it.
  • Put a generous amount of oil or ghee into a frypan and heat over medium heat until it starts to froth and sizzle.
  • Fry tomatoes for about 3 or 4 minutes each side until the centre is soft  and the outside golden. 
  • Serve hot between slices of fresh bread with a dollop of Pip’s Easy Peasy Mayo.
  • Die and go to heaven.


  1. Joy Rycroft says

    I make fried green tomatoes quite often, and they are delicious!

    I am however, gluten and egg intolerant so I dip them in milk then GF flour and lastly polenta. Works everytime.

  2. Joy Rycroft says

    Sorry, that should be GF flour followed by milk then polenta!

  3. Ruth Harrison says

    Hi Kath – are green tomatoes just unripe ones?

  4. Sue Walker says

    This is another great way to use up green tomatoes and red ones that aren’t fully ripened: