Main Page
Fast and tasty
Fried green tomatoes

Fried Green Tomatoes

A simple, quick dish made from green tomatoes! Fried green tomatoes are a classic American breakfast dish. Serve them with bacon and eggs, or as a side for fried chicken breast or any other main.

Snezhana

Recipe author

Composition / ingredients

Servings:

Green tomatoes

Vegetable oil

Salt

Ground black pepper

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 37 % 7 g

Carbohydrates 53 % 10 g

112 kcal

GI: 30 / 0 / 70

Cooking method

Cooking time: 15 min

Step 1:

Gather your ingredients. There are lots of ways to fry green tomatoes — in batter, with garlic, in a sauce, or simply breaded. Since green tomatoes contain solanine, a compound that isn't great for you in quantity, it's best to use tomatoes that aren't deep green but have already started to turn a little ripe.
Step 2:

Wash the tomatoes well and cut them into rounds no more than 1/2 inch thick. Since green tomatoes are quite firm, this is easy to do. Pour vegetable oil into a skillet and heat it up.
Step 3:

Put some wheat flour on a plate. If you have the time and inclination, you can make a batter for the tomatoes by whisking cream with an egg and flour — though that version is, of course, much richer. Dredge each tomato round in flour on both sides and lay it in the hot oil.
Step 4:

Season the tomatoes in the pan with salt and pepper to taste. Fry them over medium heat for 5 minutes on one side, then flip them and cook another couple of minutes, until golden. Transfer the tomatoes to a paper-towel-lined plate so the excess oil soaks into the paper.
Step 5:

Arrange the tomatoes on a serving plate and bring them to the table with a sauce, mayonnaise, or sour cream. Enjoy!

For all their unusual, pleasant flavor, fried green tomatoes are best eaten only occasionally — or skipped entirely — if you have joint problems, pancreatic issues, gout, or gallstones. That said, green tomatoes are rich in beneficial nutrients, including copper, ascorbic acid, potassium, omega-3, omega-6, omega-9, glutamic acid, and many others. Along with those nutrients, the unripe fruit also contains solanine, which can cause poisoning in large amounts — though cooking is thought to neutralize that effect.