Betty's Deep-Fried Green and Ripe Tomatoes

Bettyskitchen's picture

Sep. 19, 2013

In this video, Betty demonstrates how to make Deep-Fried Green and Ripe Tomatoes. bettyskitchen already has a video on making Fried Green Tomatoes, browned in a skillet, which you may prefer. This recipe has a different coating and the tomatoes are deep-fried. Also, I have included ripe tomatoes, along with the green tomatoes.


Green tomatoes 2 Medium , washed, dried, sliced
Ripe tomatoes 2 Medium , washed, dried, sliced
Flour 1 Cup (16 tbs)
Eggs 2 Medium
Sea salt To Taste , freshly ground
Black pepper To Taste , freshly ground
Panko bread crumbs 1 Cup (16 tbs)
Cracker crumbs 1 Cup (16 tbs)
Ground red pepper To Taste (Optional)
Peanut oil 1 Cup (16 tbs) (For deep frying)
For serving
Lettuce leaves 4 Medium
Remoulade sauce 1/4 Cup (4 tbs)



1. In a wide mouthed dish or pie pan put the flour. Set aside.

2. In a bowl beat eggs and add salt and pepper. Mix well and keep aside.

3. In a wide mouthed dish or pie pan add panko bread crumbs and cracker crumbs. Mix them and set aside.


4. In a deep frying pan heat oil to high (350 degrees F).

5. Take each slice of tomato and dredge it in flour. Then dip it in the egg mixture and let the extra drip off. Finally roll it in the bread crumb mix. Shake off the excess and place it in a plate. Repeat this with all the slices. Sprinkle red pepper powder (if using) over the coated tomatoes.

6. Place each coated slice carefully in the oil and fry till golden brown on each side. Transfer onto paper towel to drain off excess oil.


7. In a plate put lettuce. Place the deep fried tomatoes over it, spoon the remoulade sauce beside it and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 398Calories from Fat 117

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 536 mg22.33%

Total Carbohydrates 60 g20%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet