Florence Fabricant's Fried Green Tomatoes
Updated June 11, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup extra-virgin olive oil
- 1cup sliced onion
- 4medium green tomatoes
- ⅔cup milk
- ⅔cup flour
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
301 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 5 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
- Step 2
Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
- Step 3
Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.
Private Notes
Comments
Dipped them in milk, then cornmeal, then flour. Gotta have cornmeal. Very yummy. Thought the onions were a nice touch but honestly they got way too dark without getting crispy. Still you can't go wrong with sauteed onions.
Absolutely delicious, but make the following adjustments to the recipe. We only needed 1/3 cup milk. Added 4-5 dried sage leaves (could have added a few more). Used 1/2 flour and 1/2 cornmeal. Added 1-2 tsp of paprika.
I would not cook them in olive oil, i would use safflower or canola or vegetable (Crisco) - the trick (for me) is to get the crust to be crispy and firm, and to heat the tomato through without overcooking - and not to overspice it and compete with the flavor of the fruit - these are wonderful when done just right! I wonder if the Loveless Cafe has a cookbook out? Down South, that's the place to get these, or basically, anywhere, lol!
Needs cornmeal in addition to flour.
I agree, I used yellow cornmeal instead of flour, dredged the slices thoroughly, but also shook them off thoroughly after dredging so the cornmeal was truly just a dusting. I'm going to be honest and say this isn't my all-time favorite dish in the world. But we had some late October green tomatoes from the garden and, with that adjustment, this recipe produced a very enjoyable dish! I think my cast-iron skillet was key here, as well.