Coconut with brown sugar on top of a sponge cake.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 green tomatoes, sliced 1/2 inch thick
- 1 cup crushed saltine crackers
- 2 eggs, beaten
- ½ cup butter
Instructions
- In a small bowl, stir together flour, salt, and pepper. Place crushed saltine crackers in another bowl, and beaten eggs in a third bowl.
- Melt butter in a large skillet over medium heat. Dip each tomato slice in egg to coat, then in flour mixture. Dip floured tomato slice back into egg, and then into cracker crumbs.
- Place coated tomato slices in the hot skillet. Fry until golden brown on each side, 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 659 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
These tasted good, and I enjoyed them with ranch dressing. I sliced them ¼ in thick. The butter started to burn; I would use half oil next time. I used a combo of different crackers. They fried well, and the batter stayed on.
I love this. I used Panko seasoned bread crumbs instead of saltine crackers. I also seasoned with lemon pepper, cutting back on the salt. Other than those changes this came out so delicious. The breading held together as well. This was all I ate for dinner. I will be baking this again.
An easy to make and flavorful recipe. I didn’t have saltines, so I used Ritz crackers. Turned out really well.
I served mine with lemon wedges to squeeze over them and parmesan cheese. Delicious! I used half olive oil, but the butter still burned. I will use only olive oil next time.
Easy to make, taste great
Good taste and taste like mom’s recipe. great memories from this dish and glad to be able to recreate the magic.
No I did not and most definitely well-use again.
I was out of corn meal so I used a little flour to coat. I did not submerge the tomatoes in cooking oil to cook as I am diabetic . But it was delicious & I will make it up every time I get firm green tomatoes.
This is a great starter recipe, I too used Ritz crackers just because it’s all I had. I added seasoned salt, pepper and garlic salt. I used butter but added a little olive oil so the butter didn’t burn. The butter really adds flavor. I can’t imagine frying them in just oil.
The cracker crumbs are the key. Awesome! Will make again.
I had never made fried green tomatoes so wasn’t sure what to expect. They are messy to make but surprisingly delicious. The tomatoes had a strong even spicy taste. Both my husband and I really enjoyed them. Thanks.
Tasted good but a messy pain to make.
HORRIBLE! I’ve eaten fried green tomatoes for decades and thought I’d use this recipe for guests. HORRIBLE! I knew that 1/2 inch was too thick so I cut mine about 2/5. The tomato was hard after frying, the crust was TOO much! Tasteless dry plank of hard tomato! They were pretty but NO! I’m going back to my very thin dredged in flour and fast~fried in the pan.
My first time making fried green tomatoes–and they were fantastic! Like many others, I used Ritz crackers because I had them on hand. I made a batch using three medium-sized tomatoes, and they came out great. Paired them with a peppercorn-ranch dressing…yum!
I received 4 lovely Tomatoes yesterday. The first thing I thought was “OH! Fried Green Tomato !!!” Someone else said, ripen them and give me one. Nope. Didn’t last that long. This is my first try at ‘FGT’ Next time, I am going to add just a bit more salt, otherwise, PERFECT! As a ‘Yankee’, I find Southern cooking VERY satisfying!
These are totally yummy! I followed the recipe exactly and they turned out perfect!
This was yummy. Husband approved so five stars!!
It tastes bland. I had to put salsa and more pepper on it to “spice” it up and enjoy it. Will definitely see if other veggies turn out tastier with this cooking technique.
Very delicious however some of the crust came off while biting into it. The favor was perfect wil make these again
We used Ritz crackers cause I didn’t have saltines. It worked just fine!
for the oil I used a blend of olive, canola, and sunflower oils. the thin ones, about 1 / 4 inch or less, turned out the best. top with favorite aioli and enjoy. our version of turning lemons into lemonaid.