Fried Green Tomatoes with Prosciutto and Lemon Aioli

Fried Green Tomatoes with Prosciutto and Lemon Aioli

When life hands you not-quite-ripe tomatoes, make Fried Green Tomatoes with Prosciutto and Lemon Aioli. A perfect dish for entertaining, this fresh take on an old favorite will delight your tastebuds thanks to lean and savory COLUMBUS® Prosciutto, nutty pecorino Romano cheese, peppery arugula, and bright lemon aioli. The beautiful presentation makes this dish irresistible for sharing with loved ones around a table filled with other seasonal eats.

4 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 40 minutes
total time
Total Time 50 minutes

Lemon Aioli


  • 3/4 cups


  • 2 tablespoons

    lemon juice

  • 1

    small garlic clove, grated

  • Salt and pepper to taste


  1. In small bowl, combine ingredients.

Fried Green Tomatoes with Prosciutto


  • 1 cup

    all flour

  • 1/2 cups


  • 1/4 cups

    grated pecorino Romano cheese

  • Pinch of cayenne pepper

  • Salt and pepper, to taste

  • 2


  • 1/2 cups


  • 4

    medium firm green tomatoes sliced ¼-inch thick

  • 1 cup

    oil for frying

  • 2 cups

    baby arugula

  • Olive oil and lemon juice, as desired

  • 1

    (3-ounce) package COLUMBUS® Prosciutto


  1. In shallow bowl, combine flour, cornmeal, cheese and cayenne. Season with salt and pepper. In separate shallow bowl, whisk together eggs and milk. Dip tomatoes into flour mixture, coating both sides. Dip tomatoes into egg mixture; then back into flour mixture.

  2. In large skillet over medium-high heat, heat oil. Working in batches, fry tomato slices 3 to 5 minutes, or until golden brown on both sides. Remove to paper towel lined plate.

  3. On serving platter, place arugula. Drizzle arugula lightly with olive oil and lemon juice. Arrange tomato slices on arugula. Top with prosciutto. Drizzle with Lemon Aioli.