Green Tomatoes Fried in Olive Oil

Green Tomatoes Fried in Olive Oil
Photo by Susan Kahn


  • 1 tsp. kosher salt; more to taste
  • ¼ cup all-purpose flour
  • 2 green tomatoes (about ½ lb. each), sliced ½ inch thick
  • ½ cup stone-ground cornmeal
  • Olive oil
  • ½ tsp. freshly ground black pepper

Season the green tomatoes with the salt and pepper. Combine the cornmeal and flour. Heat a large cast-iron pan over medium heat. When hot, add olive oil to coat (about 1/3 cup for a 12-inch pan). Dust the tomatoes in the cornmeal mixture just before you put them in the pan. Don’t crowd them. Cook...

View full recipe at Fine Cooking


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