Hello Stranger | Login | Create Account
Mar 18, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Fried Green Tomatoes
Serves 6 to 8
Rate It:
You must login to rate

November 2017


1 quart water
¼ cup kosher salt
2 Tbsp. sugar
3 to 4 medium green beefsteak tomatoes, cut into ½-inch slices
½ cup cornmeal
½ cup flour
1 Tbsp. creole seasoning
¼ cup canola oil
Ranch or spicy aioli, for serving (optional)


• In a large pot, whisk together the water, salt and sugar until dissolved. Add the tomatoes and refrigerate 20 minutes.
• Meanwhile, in mixing bowl, combine the cornmeal, flour and creole seasoning.
• Working 1 slice at a time, remove the tomato from the brine and shake off the excess liquid. Discard the brine. Gently dredge a tomato slice in the breading, coating both sides. Set aside and repeat with the remaining tomato slices.
• Preheat the oil in a cast-iron skillet over high heat to 325 degrees. Reduce the heat to medium-high to maintain.
• Working in batches, fry a few tomatoes slices at a time until golden brown, 1 to 2 minutes per side.
• Let drain on a paper towel-lined plate. Serve with ranch or aioli for dipping, if desired.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004