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Fried Green (not) Tomatoes

Fried Green (not) TomatoesI put the (not) in there for the simple fact that people assume the only type of tomatoes that you can fry are the green ones.


You can use any tomato- I used yellow ones here- just make sure that they are nice and firm. Regardless of what type of tomatoes you decide on, the recipe remains the same.


  • 2 large firm tomatoes
  • 1 cup fine breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • Pinch of onion powder
  • pinch of dried chilies *optional*
  • salt & pepper
  • 1 egg + splash of water or milk
  • 1/2 cup flour
  • 1/3 cup oil for shallow frying


Cut tomatoes into thick wheels, pat dry with a kitchen towel and season with sprinkle of salt & pepper. In a shallow bowl combine breadcrumbs, salt & pepper, cheese, onion & garlic powder and chili flakes if using them and mix well. Set up a breading station;

1 bowl with the flour, 1 bowl with beaten egg using splash of water or milk and final bowl with seasoned bread crumbs. Heat oil in a large pan and bread them one at a time. Coat with flour, shake off excess, dredge through egg and then pat into breadcrumbs until well coated. Place tomatoes in hot oil and fry until crispy, flipping only once.

**For a different flavor, I like to serve these with a little fresh basil and a big splash of balsamic vinegar on top.

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