Fried Green Tomatoes / Tomates Verdes Fritos

For the second year in a row I set up a garden together with my neighbors, but due to the all the rain we got in June and some other pests, our tomatoes did not produce much. I still have some green tomatoes in the garden, so I decided to make a recipe that I tried for the first time last year and I really enjoyed it. The original recipe asked to use eggs to bread the tomatoes, but for some time now I’ve been using cold water to replace eggs in breaded recipes (including coxinha), the secret is to use very cold water.

Esse ano pelo segundo ano seguido montei uma horta junto com meus vizinhos, mas devido as chuvas de junho e mais algumas pragas, os nossos tomates não produziram muito. Eu ainda tenho alguns tomates verdes na horta, então resolvi aproveitar para fazer essa receita que experimentei pela primeira vez no ano passado e gostei bastante. A receita original pedia para empanar as fatias de tomate com ovos, mas já faz um tempo que venho usando água gelada para substituir ovos em receitas de empanados (inclusive coxinha), o segredo é usar a água bem gelada.

Fried Green Tomatoes

  • 4 large green tomatoes
  • 2 cups ice-cold water
  • 1/2 cup all-purpose flour
  • 1 cup bread crumbs (I used Italian flavor)
  • Salt & ground black pepper to taste
  • 1 quart vegetable oil for frying


  1. Slice tomatoes 1/2 inch thick. Discarding the ends is optional (I used the entire tomato).
  2. Sprinkle salt and pepper on the sliced tomatoes; let it rest for about 10 minutes.
  3. Place ice-cold water in a medium-size bowl. Scoop flour onto a plate and bread crumbs. Dip tomatoes into water and then on flour mix to coat, then dip again in water and once again in the flour mix.
  4. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes lightly brown on one side, flip and fry them on the other side. Drain them on paper towels. You can serve it plain or top it with Brazilian Vinaigrette Salsa made with green and red tomatoes.

Tomates Verdes Fritos

  • 4 tomates verdes grandes
  • 2 xícaras de água gelada
  • 1/2 xícara de farinha de trigo
  • 1 xícara de farinha de rosca (aqui acho com sabor de ervas), mas a normal também serve
  • Sal e pimenta do reino à gosto
  • 1 litro de óleo vegetal para fritar


  1. Corte fatias de 1.5cm de espessura. Eu usei o tomate inteiro, sem jogar fora Descartar as extremidades é opcional (usei todo o tomate).
  2. Tempere os tomates fatiados com sal e pimenta; deixe descansar por cerca de 10 minutos.
  3. Coloque água gelada em uma tigela de tamanho médio. Em um prato junte a farinha de trigo e a farinha de rosca. Mergulhe os tomates na água e, em seguida, passe na mistura de farinha para revestir, depois mergulhe novamente na água e mais uma vez na mistura de farinha.
  4. Em uma frigideira grande, aqueça o o óleo vegetal (o suficiente para que haja uns dois dedos de óleo na panela). Coloque os tomates na frigideira, uns 4 ou 5 por vez, dependendo do tamanho da sua frigideira. Não coloque muitos de uma, deixe um espaço entre eles. Deixe dourar de um lado, e depois vire para fritar do outro lado. Escorra bem e deixe secar em toalhas de papel. Os tomates podem ser servidos sozinhos ou com um molhinho de vinagrete feito com tomates tomates verdes e vermelhos.

Bom apetite!

By |2017-11-09T14:18:49+00:00September 25th, 2017|Recipes|Comments Off on Fried Green Tomatoes / Tomates Verdes Fritos

About the Author:

I describe myself as a Brazilian making food since that is what I do. All my culinary training comes from cooking for and with my family since I was little. My cooking became a big part of me and my life when I moved abroad in 2006. Back then, I saw food as just food, no labels; it was the food that I grew up eating and I missed dearly. Cooking abroad allowed me to keep my culture alive and share with others, specially my son, who learned how to be Brazilian abroad. I describe my journey into cooking abroad as a daily experiment, since learning how to say the name of an ingredient in English, then trying to find it in a local store or not finding it at all and learning how to find a replacement became part of my life for the last 11 years and I’m sure it will be for many years to come. So… the blog… Food to me cannot be isolated to just food, there are cultural, societal, emotional, geographic, economical and many other influences that affect the way we cook and eat. What can you expect? A variety of posts with tips, recipes, food memories, etc. etc. Thanks for joining me in this new journey. Bom apetite!