Crunchy Fried Tomatoes | CUESA

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Crunchy Fried Tomatoes


Rozanne Gold, Kids Cook 1-2-3.

Serves 4


4 medium – size firm tomatoes, red, yellow or green
1 cup stone ground yellow cornmeal
Vegetable oil for frying


  1. Wash the tomatoes and dry well. Slice off the top and bottom ends. Cut each tomato horizontally into three thick slices.

  2. Place the cornmeal on a flat plate. Dredge both sides of each tomato slice in the cornmeal, pressing down lightly. Make sure the cut sides are thickly coated (sides will not get coated).
  3. Heat ¼ inch oil in a large skillet. When hot, carefully add the tomatoes in one layer – you may want some adult assistance here.
  4. Cook over medium high heat for two minutes on each side, or until crispy and golden brown, do not overcook, as you want the tomatoes to retain their shape. You may need to do this in two batches, adding oil as needed.
  5. Drain the tomatoes on paper towels. Sprinkle with salt and freshly ground pepper. Serve three slices per person.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »