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Fried Green Tomatoes with Red Pepper Aioli

Fried Green Tomatoes with Red Pepper Aioli

Nutrition Facts
  • cal. (kcal) 216
  • Makes: 9 servings
  • Prep: 25 mins
  • Cook: 4 mins
  • Heat:
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  • 1/2 cup light mayonnaise
  • 1/4 cup roasted red peppers, drained
  • 1 large clove garlic, coarsely chopped
  • 2 pounds firm green tomatoes
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2/3 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon black pepper
  • Pinch cayenne pepper
  • 7 tablespoons vegetable or canola oil, for frying


  1. Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving.
  1. Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt.
  2. Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish.
  3. Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees .
  4. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture.
  5. Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

Nutrition Information for Fried Green Tomatoes with Red Pepper Aioli

Servings Per Recipe: 9
PER SERVING: 216 cal., 17 g total fat (2 g sat. fat), 53 mg chol., 299 mg sodium, 13 g carb. (1 g fiber), 4 g pro.

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