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Fried Green Tomatoes Anyone?

This is the prime time of the year for green tomatoes and no one is happier than the many fans of RST Lisia Cisero’s fried green tomatoes, which she cooks up in big batches for clients and staff at Webster Court. Lisia gets her green tomatoes from Webster Court’s vegetable garden and also from the gardens of her coworkers who know they won't go to waste.  “Everyone loves them,” says Lisia, who modified her grandma’s recipe to make it her own.   “It’s always a little get together on tomatoe day!”  Thanks for sharing, Lisia.

Lisia's Fried Green Tomatoes

4-6 large green tomatoes

3 eggs

1 cup all-purpose flour

1 cup yellow cornmeal

2 teaspoons salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying


1. Slice tomatoes 1/2 inch thick. Discard the ends.

2. Whisk eggs in a medium-size bowl with salt and pepper. Mix flour and cornmeal in a medium-sized bowl and scoop onto a plate. Dip tomatoes into flour mixture to coat. Then dip the tomatoes into the egg mixture.

3. 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 are browned, flip and fry them on the other side. Drain them on paper towels, sprinkle with hot sauce and enjoy!