How do you fry green tomatoes?

Gary Ibsen
TomatoFest Heirloom Tomato Seeds

Fried Green Tomatoes
Recipe by Gary Ibsen and Dagma Lacey


4 green, unripe, hard-as-rock tomatoes, sliced approximately to a 1/2-inch thickness
6 eggs, mixed well together in a bowl with a 1/2 cup milk
1/2 cup polenta
1/2 cup yellow cornmeal
1 cup all-purpose flour
1 cup semolina flour
1 tablespoon paprika
1 tablespoon dark chili powder
2 teaspoons cayenne pepper
1 tablespoon salt
2 teaspoons celery salt
2 teaspoons white pepper
1 teaspoon ground bay leaf
1/2 teaspoon ground fennel that has been roasted
1/2 cup butter
1/2 cup olive oil


Grind polenta for 12 minutes in a food processor until the granules become fine and small. Mix all the dry ingredients together (flours, cornmeal, polenta, and spices) and pour into a shallow dish.

Place tomato slices into the egg mixture and then dredge them in the flour mixture. Heat a skillet with butter and olive oil over medium heat. When the butter is melted, add the coated tomato slices. Cook on one side for 2–3 minutes, and turn once, cooking for another 2–3 minutes, until the tomato slices are tender, but the coating is crunchy.