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Cheesy fried green tomatoes

I picked these green tomatoes up at the farmer’s market this weekend with every intention of turning them into a nice light tomato mint sorbet. Instead, I woke up Sunday morning with a hankerin’ fer some fried green ta’maters. I guess I should have known this was going to happen when I bought them, and
Course Brunch, Sides
Cuisine American
Level Intermediate
Main Ingredient Cheese, Vegetable
Diet Low Sugar, Low-Carb, Pescatarian, Vegetarian


  • 2 green tomatoes firm (cut into 1/4" slices)
  • ¼ Cup cornstarch
  • 1 egg
  • ¼ Cup buttermilk
  • ¼ Cup cornmeal
  • ¼ Cup flour
  • ¼ Cup cheese hard grated on a microplane (I used an aged farmhouse cheddar)
  • ½ teaspoon paprika smoked
  • olive oil for frying
  • fleur de sel for sprinkling


  • Setup 3 shallow flat bottomed bowls or plates by adding the cornstarch to one, the egg and buttermilk to the next and the cornmeal, flour, cheese, paprika and Season All to the last. Beat the egg mixture and whisk together the cornmeal mixture.
  • Set a wire rack over a baking sheet to catch the fried goods. In a heavy bottomed frying pan add about 1/4" of oil and heat.
  • While the oil is heating up, salt and pepper each slice of tomato then dust lightly in cornstarch.
  • When the oil reaches 340 degrees F, dip a slice of tomato in the egg mixture making sure every nook and cranny is moistened then transfer to the cornmeal mixture covering and pressing into the mix to make sure you get a nice thick crust. Gently place it in the hot oil then repeat with a few more until the pan is full.
  • When you see the edges of the first tomato start to turn golden brown, gently flip it over using tongs (be careful not to break the crust on the tomato). Fry until the second side of the tomato is a nice golden brown then transfer to the wire rack to drain.
  • Sprinkle with some fleur de sel and serve.