Fried Green Tomato Recipes

Let's see your recipes for Fried Green Tomatoes. It's that time of the year to get 'em cookin'!

Wadda Ya Know! I just hit my 500th entry!!!
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4 slicergreen tomatoes (no hint of red whatsoever...) (large size—3 inches or more across)
1 cup plain flour
salt (seasoned versions are really good)
pepper
bacon grease

Directions:

Slice the tomatoes between 1/8 and 1/4 inch thick. Thinner cuts will be crisper while the thicker ones will be softer with more tomato taste.

Salt and stack the tomato slices on a plate or platter. Let them rest on the counter or if it’s pretty hot in the refrigerator for 5 or 6 hours. If you plan to have them for supper, do this prep step while you’re fixing lunch or right after. This allows some of the excess water to drain out. If you don’t let them sit, then they tend to be soggy, and the breading falls off.

Mix up the flour with the seasonings. Salt and pepper are the basics and classic seasonings, but you can add most any herbs or sprinkle seasonings you like.

Heat bacon grease about ¼ inch in a skillet to medium heat. If the breading is turning dark too fast, reduce the heat a bit. If the tomatoes are not sizzling slightly, then turn the heat up a tad.

Drag slices of tomatoes through the flour mixture. Coat both sides. Shake off excess coating.

Carefully lay tomato slices in the oil. Fry until the coating is golden brown. Flip over and do the same to the other side.

Drain on a brown grocery bag cut open.

queenb from Alabama dragged up to Alaska a lot of GREEN tomatoes a few years ago. She fixed them for us on the boat........secret ingredient was simply Aunt Jemimah self-rising white cornmeal. She coated those tomato slices and fried them up and they were wonderful.

I see a debate brewing-----Flour verses cornmeal!

I have discovered that the hardest part to making fried green tomatos is........Finding the damn things.
I'll try my local farmers market.

quote:

Originally posted by twinwillow

I have discovered that the hardest part to making fried green tomatos is........Finding the damn things.
I'll try my local farmers market.

That's probably your best bet unless you live in the South!

I use half corn meal half flour. I use the same when frying okra.

MikeS.

http://image22.webshots.com/23/2/43/58/365024358rJfyhS_fs.jpg

Tells me I'm not authorized to use that page.

quote:

Originally posted by John A

Tells me I'm not authorized to use that page.

The smaller picture IS better. ;)

quote:

Originally posted by John A

Tells me I'm not authorized to use that page.

Tells me that too!

quote:

Originally posted by Adjudicator

4 slicer green tomatoes (no hint of red whatsoever...) (large size—3 inches or more across)
1 cup plain flour
salt (seasoned versions are really good)
pepper
bacon grease

Directions:

Slice the tomatoes between 1/8 and 1/4 inch thick. Thinner cuts will be crisper while the thicker ones will be softer with more tomato taste.

Salt and stack the tomato slices on a plate or platter. Let them rest on the counter or if it’s pretty hot in the refrigerator for 5 or 6 hours. If you plan to have them for supper, do this prep step while you’re fixing lunch or right after. This allows some of the excess water to drain out. If you don’t let them sit, then they tend to be soggy, and the breading falls off.

Mix up the flour with the seasonings. Salt and pepper are the basics and classic seasonings, but you can add most any herbs or sprinkle seasonings you like.

Heat bacon grease about ¼ inch in a skillet to medium heat. If the breading is turning dark too fast, reduce the heat a bit. If the tomatoes are not sizzling slightly, then turn the heat up a tad.

Drag slices of tomatoes through the flour mixture. Coat both sides. Shake off excess coating.

Carefully lay tomato slices in the oil. Fry until the coating is golden brown. Flip over and do the same to the other side.

Drain on a brown grocery bag cut open.

Did your recipe tonight. Followed your suggestion to Drain the product. Put them on paper towel and covered with paper towel. Used Paul Prudhomme's Vegetable Magic. Came out great! Also did some onion rings, dipped them in an egg wash before putting in the flour mixture. They were very good

I too use a mixture of cornmeal and flour. I do soak my sliced green tomatoes in milk for about an hour or so before dipping. I fry using a good veg. oil. I absolutely love fried green tomatoes. Usually when I order them in a restaurant I am disappointed though. Most of the time the batter is either to thick or to greasy.

My Grandmother made fried RED tomatoes. Peeled and thick sliced red tomatoes. Dredged in seasoned mix of mostly bread crumbs and a little flour. A LOT of butter in skillet and pretty high temp. Ya have to do this hot/fast or red tomatoes start to fall apart. Butter will get really brown. Two flips only. After both sides are browned, top with cheese till melted... I prefer provolone but cheddar or even American cheese works well.

Had some last week a friend of mine made..she used her father's West
Virginia recipe, and it was flour with close to an equal amount of
sugar...I was skeptical, but it was the best I ever had...perfect
contrast, a little sweet crunch, then a tart tender inside...perfect.

Captain Morgan - what a great idea to add sugar. I would have never thought of that either. Next time I make fried green tomatoes I will add some sugar and see how they taste.

quote:

Originally posted by Adjudicator

quote:

Originally posted by John A

Tells me I'm not authorized to use that page.

The smaller picture IS better. ;)

It's a lovely red X......

My wife LOVES this---next time you make a BLT--try using fried green tomatoes instead of red onies! Its truly wonderful---she says it the best blt she ever had.

quote:

Originally posted by tiki

My wife LOVES this---next time you make a BLT--try using fried green tomatoes instead of red onies! Its truly wonderful---she says it the best blt she ever had.

Let's expand on that thought--------Fried Green Tomatoes would be GREAT on any sandwich that you would normally put Red Ripe Tomatoes on. Fo example, Fried Green Burgers, Fried Green Ham & Cheese, Fried Green Subs, Fried Green Roast Beef, Fried Green Rubin, Fried Green etc.-------

Fried green burgers!!! I LIKE the sound of that!--oh--with carmelized onions!

Hey all-
Just want to tell you I made fried green tomatoes for a BIG crowd last night. I took advice from all of you- flour, cornmeal AND some sugar. Also salt & and some smoked pepper, which added a great layer of flavor.
We had a big basket of green heirloom tomatoes, picked that morning. They had great crunch, almost creamy inside and they disappeared from the table in a flash.
Thanks for the sharing your knowledge & experience.

Try using House Autry cornmeal and add some cayenne pepper. Also, whip up some Crème fraîche to spread over after frying (there are recipes for this all over the web) It's wonderful!!!

quote:

Originally posted by kellydeer

Try using House Autry cornmeal and add some cayenne pepper. Also, whip up some Crème fraîche to spread over after frying (there are recipes for this all over the web) It's wonderful!!!

Can't get House-Autry out here in AZ

Reviving this, as I just picked up some gorgeous green tomatoes from the local stand.

quote:

Originally posted by roossy90

Reviving this, as I just picked up some gorgeous green tomatoes from the local stand.

Let us know what recipe you use and how they turn out.

I dredge them in seasoned (salt, pepper, bell's seasoning) flour, then a buttermilk with a drop of hot sauce bath, then dredged again in a seasoned half flour half cornmeal blend before I fry them. a quick dash of salt and pepper when I take them out of the oil.

TRY PARMESAN CHEESE IN BATTER WITH FLOUR AND CORNMEAL FOR GREEN FRIED TOMATOES. GREAT!