To enhance flavor, many cooks brine their tomatoes before frying. But this can make the tomatoes inconsistently salty. 

So instead, I salt my slices, let them sit, and then rinse them off. This adds flavor but eliminates the salt and excess water in the tomato. The end results are much more consistent.

 Cooking time::

(Makes 28 Slices)
Work Time: 50 minutes
Cook Time: 25 minutes


Sprinkle with Kosher Salt:
7 green tomatoes, cut into 1/2″ thick slices
1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/4 cup cornstarch
2 T. baking powder
1/2 t. pepper
1/4 t. cayenne
1 T. vegetable oil
Stir in:
3/4 cup cold water
2 egg yolks
2 T. olive oil
Beat to Stiff Peaks, then Fold into Cornmeal Mixture:
2 egg whites
Fry in 1/4″ Vegetable Oil.


Prep 1
ONE Layer tomato slices in a bowl and salt both sides. Let stand 30 minutes, then rinse slices under cold water and pat them dry.
Prep 2
TWO Here’s a twist to traditional fried tomatoes–a cornmeal tempura batter. In a bowl, combine remaining ingredients (except egg whites).
Prep 3
THREE Beat egg whites to a stiff peak. With a whisk, stir a small amount into cornmeal mixture to lighten it. Then fold in the remaining egg whites.
Prep 4
FOUR Pour vegetable oil into skillet to 1/4″ depth. Dip tomato slices in batter and fry slices over medium-high heat until golden brown.
FIVE Fry tomatoes in batches. It takes 2–3 minutes per batch. Drain on rack over paper towels.

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