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Easy Fried Green Tomato Salad

If you've ever wondered how to fry green tomatoes, this easy fried green tomato salad is the simple summer recipe for you!
5 from 2 votes
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Calories: 410kcal


  • Wide pot, for frying
  • Wire rack
  • Paper towels
  • Vegetable peeler


Fried green tomatoes:

  • 3 large green tomatoes trimmed and sliced into ½-inch rounds
  • 1 cup all-purpose flour
  • 1 tablespoon chili powder
  • 3 eggs
  • 1 cup heavy cream or buttermilk
  • ½ cup breadcrumbs plus more as needed
  • ½ cup cornmeal plus more as needed
  • Neutral oil for frying
  • Salt and pepper to taste

Watercress salad:

  • 1 habanero trimmed and deseeded if desired
  • 1 grapefruit juiced
  • 1 teaspoon Dijon mustard
  • 1 –2 tablespoons maple syrup plus more as needed
  • ½ cup extra virgin olive oil
  • 5 ounces watercress
  • 2 golden zucchini trimmed and shaved into ribbons with a vegetable peeler
  • ¼ fresh mint leaves loosely packed
  • ¼ cup fresh cilantro leaves loosely packed
  • ¼ cup fresh Cotija cheese crumbled
  • Salt and pepper to taste


Prepare the green tomatoes:

  • Arrange the tomatoes on a wire rack and season all over with salt. Let them sit for 15 minutes before patting dry thoroughly.

Prepare the vinaigrette:

  • Combine the habanero and the grapefruit juice in a food processor and pulse until the habanero is finely chopped.
  • Transfer the juice to a bowl. Add the Dijon and maple syrup and whisk until incorporated. Taste and add more maple syrup if your pepper is quite spicy.
  • Whisking continuously, slowly add the extra virgin olive oil. Continue whisking until completely emulsified. Taste and season to your preferences. Set aside. Whisk before serving.

Dredge the tomatoes:

  • Prepare your dredging station. Gather three shallow bowls. Combine the flour, chili powder, and a sprinkle of salt and pepper in one bowl. Whisk together the eggs and heavy cream in a second bowl. Combine the breadcrumbs, cornmeal, and a sprinkle of salt in the third bowl.
  • Heat 1 inch of oil in a wide pot over medium heat. Pat the tomatoes dry once more. Place a tomato in the flour and shake off any excess. Next, coat it in the cream mixture. Finally, coat it with cornmeal.
  • Transfer to the dredged tomatoes to the hot oil. Fry for 2-4 minutes per side until golden-brown and crispy. Continue frying the tomatoes in batches. Transfer to a wire rack to cool and to allow any excess oil to drip off.

Prepare the salad:

  • Combine the watercress and shaved zucchini in a bowl. Toss with 1 teaspoon extra virgin olive oil and a sprinkle of salt.

To serve:

  • Divide the watercress salad between plates and place two tomatoes on top. Garnish with Cotija cheese. Enjoy!


Calories: 410kcal | Carbohydrates: 26g | Protein: 9g | Fat: 31g | Sodium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin C: 15mg
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