Fried Green Tomatoes

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup all-purpose flour
  • 1 tablespoon cornmeal
  • ½ teaspoon salt
  • 4 large green tomatoes, unpeeled
  • ¼ cup oil
  • ¼ cup butter
  • Sugar
  • Freshly ground black pepper


    1. Mix flour, cornmeal and salt. Wash and core the tomatoes and slice them. Coat the slices with the flour mixture.

    2. Brown on one side in hot oil and butter; sprinkle with sugar. Using a spatula, carefully turn each slice over to brown the other side. Sprinkle the browned side with pepper. Do not overcook or the slices will fall apart. Serve immediately.