U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 03-16-2009, 07:42 AM
 
Location: Gary, WV & Springfield, ME
5,826 posts, read 8,624,409 times
Reputation: 17262

Advertisements

How do you make yours? Please, no links to a cooking or recipe site. I am asking how YOU make them.
Reply With Quote Quick reply to this message

 
Old 03-16-2009, 07:50 AM
 
Location: South Carolina
13,737 posts, read 18,617,676 times
Reputation: 24177
I slice green tomatoes , then dip beatten egg and then dip in bread crumbs and fry in bacon grease . Bacon grease is the secret to great fried green tomatoes . be sure to season the bread crumbs . fry on both sides till crispy brown . Yummy !!!!
Reply With Quote Quick reply to this message
 
Old 03-16-2009, 09:29 AM
 
Location: Richardson, TX
10,978 posts, read 17,451,162 times
Reputation: 27682
I want to like these things more than I actually like them, and liking fried food is not normally a problem for me. Oy.

I've made the recipes from Fannie Flagg's famous book Fried Green Tomatoes at the Whistlestop Cafe, both with gravy and without. (the film version of this was the first time I ever heard of fried green tomatoes.. I grew up in California)

I've made a recipe from the internet. Eh.

The best ones I've ever made came from a box called Fried Green Tomato mix, believe it or not. You provide the tomatoes, of course. That was at my grandmother's house, she bought the box.
Reply With Quote Quick reply to this message
 
Old 03-16-2009, 12:49 PM
 
Location: Hampton Roads, Virginia
1,123 posts, read 4,791,368 times
Reputation: 672
I dipped them in eggs then cornmeal and fry away. I LOVE them, but I can rarely find green tomatoes anywhere. Whenever we go to eat and I see them as a appetizer I always order them.

It seems that the best chance I have to make them is at the very end of the growing season - like Oct or Nov - when my tomato plants are still alive, but not getting enough sun to ripen.
Reply With Quote Quick reply to this message
 
Old 03-16-2009, 01:17 PM
 
Location: Mid-Atlantic
24,617 posts, read 23,585,201 times
Reputation: 30264
I didn't grow up with them either, so to me, there's no one way to do it. I dunk them in something wet: buttermilk or thinned beaten egg. Then I dredge them in something dry. I like cornmeal with a little flour the best but I've used the cornmeal alone and breadcrumbs. I season the dry ingredients with at least salt and pepper, may a pinch of onion powder or all purpose herb/spice seasoning mix.

I'm not a fan of the batter dipped ones.
Reply With Quote Quick reply to this message
 
Old 03-17-2009, 07:41 PM
 
Location: South GA
10,887 posts, read 9,855,360 times
Reputation: 20878
Slice tomatoes. Dip slices in a little buttermilk. Salt and Pepper. Dredge in cornmeal mix. Fry in skillet until golden brown.
Reply With Quote Quick reply to this message
 
Old 03-18-2009, 07:09 AM
 
Location: Maryland
266 posts, read 810,045 times
Reputation: 217
I find that a double dip--egg mixture, crumbs, then egg mixture again--works well in that it keeps the crust from burning.
Reply With Quote Quick reply to this message
 
Old 03-18-2009, 07:36 AM
 
Location: Eastern Kentucky
1,237 posts, read 2,713,602 times
Reputation: 1287
I always slice them, then dredge in a mixture of 2 parts cornmeal to 1 part flour -the tomatoes have enough moisture in them for the breading to stick - and fry in hot bacon grease salting in the skillet. This give a thin breading and allows the tomato taste to really come through.
Reply With Quote Quick reply to this message
 
Old 04-06-2009, 04:55 PM
 
Location: San Diego, Ca
747 posts, read 1,555,362 times
Reputation: 617
Quote:
Originally Posted by masonsdaughter View Post
I always slice them, then dredge in a mixture of 2 parts cornmeal to 1 part flour -the tomatoes have enough moisture in them for the breading to stick - and fry in hot bacon grease salting in the skillet. This give a thin breading and allows the tomato taste to really come through.

This is the same way I do mine. If I don't have any bacon grease; I will salt my dry mixture before frying. This method you can really taste the tomato and still have the crunchy with it.
Reply With Quote Quick reply to this message
 
Old 04-07-2009, 08:06 AM
 
Location: Orlando
8,181 posts, read 16,495,033 times
Reputation: 49769
I like the bacon grease addition....I never thought of that.

I'll try them again!
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. | Please obey Forum Rules | Terms of Use and Privacy Policy

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top