Fried Green Tomatoes

Meh. I prefer a 50/50 ratio of flour and cornmeal. Also, while the paprika is okay... I prefer just salt & pepper and/or the addition of a little cayenne pepper or even an Italian seasoning blend.

• chack1work

• Southern USA

• 7/13/2016

Great recipe. Changed it up a little and used !/2 cup of the cornmeal and 1/2 cup of panko bread crumbs. I soaked my tomato slices all night in buttermilk and dipped in batter and fried in bacon grease. They were incredible!!! Thanks for the recipe!!

• hammonds01

• Mesqute, TX

• 6/27/2014

I really loved this recipe. I followed it exactly, including the smoked paprika, which amazingly I had! Used Canola oil & it was fine. Next time I think I will add a little corn flour just to see if I like it better. We kept the left-overs & heated them in tin foil in the oven, and they were just as good the second time. Yum!

• testkitchen

• Colorado

• 10/8/2013

Fried green tomatoes are a heritage dish with lots of recipes. The simplest are often he closest to history and also the best. This recipe has two flaws. First, while I understand the intent of the egg, it isn't necesary. The tomatoes will coat with the corn meal without the egg, and with far less mess than the egg causes. Second, the seasoning is most easily integrated into the corn meal, rather than onto the tomatoes prior to breading. Fried green tomatoes originated as a simple and delicious dish that is difficult to mess up. This recipe is unnecessarily complicated.

• wabsci

• carmel, in

• 8/12/2013

This is good - very much how I know our southern and Texan relatives to cook them (they don't use breadcrumbs!). However, I think the cornmeal crust is improved by a very light flour dredge before the egg - then the cornmeal mixture. I also prefer them with a little more than paprika for spice - a little Old Bay or Creole seasoning sets off the tartness is the tomatoes!

• Anonymous

• Toronto

• 8/19/2012

really good and easy. i followed this recipe and made the basil mayo from another way too complicated looking fried green tomato recipe. I used peanut oil which helped keep things from getting burned.

• Wajacobs

• 7/30/2011

I haven't tried this recipe but it's nearly identical to what I do w/green tomatoes every time I'm lucky enough to find them. I also think that cutting them a little thinner is a good idea so that they cook through and are not so bitter. Sometimes I throw caution to the winds and saute them in bacon drippings - now we're talking southern!

• pmorgan5

• NJ

• 6/17/2010

I cut the recipe in half to try it and I used a bunch of spices (Thyme, Rosemary, garlic powder, cumin, chili pepper). I added the salt and pepper to the corn meal mixture and also sprinkled on top as they were cooking. They were so yummy! No need for a topping.

• Anonymous

• Connecticut

• 10/9/2009

Living in the serious north (Edmonton, AB) each fall is a race between the ripening and the winter so we searched for recipes for FGT and found this one. They were pretty tasty, although a little tart. I have since added different spices to the cornmeal and think that is the way to go, don't be beholden to the paprika!

• nglick

• 9/19/2009

Seriously a perfect recipe. My tomatoes were firm and tart -- almost citrusy in flavor. Matched up with the crisp cornmeal crust with salt and smoky paprika, it was simple and very tasty.

• twinxabc

• boulder, co

• 9/14/2009

Very yummy with tomatoes cut on the bias. I also added garlic salt after they were done frying.

• ambermommy

• Washington

• 9/6/2009

Here's the story: a storm wrecked one of my tomato plants, so I salvaged what I could and then looked for a recipe for fried green tomatoes, since that's the only use that I know of for green tomatoes. I had never eaten fried green tomatoes before so my rating reflects that, not having any experience to compare this one to. I followed the directions exactly, and they came out better than I expected. Not the greatest food to ever grace my plate, but a good use of my otherwise doomed tomatoes. We enjoyed them dipped in some ranch dressing (it was all I had on hand) and I would use this recipe again if I ever have another mishap with my tomato plants. I would probably not spontaneously add fried green tomatoes to my regular rotation, though.

• Missie222

• Chicago, IL

• 7/31/2009

have never had fried green toms before, but wow. i used the ones from my CSA, and instead of paprika (didn't have any) picked another red spice: cayenne! this is totes yum, and i do believe my BF  who loves them  is now forever my slave...bwah ha ha ha!

• Anonymous

• new york

• 7/31/2009

Slice the tomatoes 1/4 inch thick, they will fry more crispy and won't be so bitter.

• Anonymous

• cook from Bethel Island , CA

• 12/18/2008

I tried this with cherry tomatoes and they came out pretty well, though I have never had authentic fried green tomatoes. I sliced each tomatoes in half, stirred in the egg, then used a slotted spoon to place small batches on a plate covered in the cornmeal mix, covered them w/ more cornmeal, tossed gently, then fried in a pan with maybe a centimeter of oil in it. Seasoned with quite a bit of salt. Not bad, but I still look forward to trying it with full sized tomatoes.

• Anonymous

• Chicago in DC

• 10/29/2008