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Nouveau Fried Green Tomatoes

A chíc variation of the Southern classic with a little New York flair.


  • 1/4 cup all-purpose flour
  • salt and freshly ground pepper
  • 2 large eggs, beaten
  • 1/3 cup plain dry bread crumbs
  • 1/3 cup cornmeal
  • 1/3 cup freshly grated parmesan cheese
  • 1 pound green tomatoes sliced 1/2-inch thick
  • 1/2 cup extra-virgin olive oil
  • generous sprinkling of white pepper
  • Crème fraîche with chopped chives for serving
  • Garnish with basil leaves


  1. In a medium bowl, season the flour with salt and pepper.
  2. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl.
  3. Dredge the tomato slices in the flour/cornmeal/bread crumbs/white pepper mixture, then coat them in the egg, letting any excess drip back into the bowl.
  4. Coat in the bread crumbs, pressing to help them adhere.
  5. In a large nonstick skillet, heat the olive oil until shimmering.
  6. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes.
  7. Transfer the tomato slices to paper towel—lined plates.
  8. Sprinkle with salt and serve immediately with Crème fraîche drizzle and a basil sprig, nice with a few of the basil flowers and tender leaves.
  • Variations: Instead of white pepper use Old Bay Seasoning.

Reblogged from greekgirrrl on GroupRecipes.com.


Steve D.


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