U.S. CitiesCity-Data Forum Index
Covid-19 Information Page
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 01-26-2012, 09:12 AM
 
Location: Islip,NY
18,264 posts, read 22,652,584 times
Reputation: 19469

Advertisements

Everytime I watch the movie fried green tomatoes, I always say I am going to make them. Anyone have a good recipe to share?? I'd like to make them. I am assuming green tomatoes are a type of tomato not an unripe red one right??? I am sort of a novice in the kitchen so I don't think I could mess it up.
Rate this post positively Reply With Quote Quick reply to this message

 
Old 01-27-2012, 06:08 AM
 
133 posts, read 244,829 times
Reputation: 298
Default Re: Fried Green Tomatoes

I started a thread earlier this year regarding green tomatoes that you may want to look at.

Fried green tomatoes are indeed unripe tomatoes. You can treat tomatillos like green tomatoes (and vice versa) but the flavor and texture will be slightly different.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-27-2012, 01:48 PM
 
Location: At your mama's house
966 posts, read 1,678,485 times
Reputation: 1143
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying


Directions

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
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.

I like to dip mine in remoulade sauce.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-27-2012, 04:38 PM
 
Location: Islip,NY
18,264 posts, read 22,652,584 times
Reputation: 19469
Quote:
Originally Posted by Overcooked_Oatmeal View Post
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying


Directions

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
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.

I like to dip mine in remoulade sauce.
sounds great I am going to have to try that.do stores sell green tomatoes? I only see red, yellow.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-27-2012, 04:49 PM
 
133 posts, read 244,829 times
Reputation: 298
Quote:
Originally Posted by lubby View Post
sounds great I am going to have to try that.do stores sell green tomatoes? I only see red, yellow.
This time of year you won't find green tomatoes north of the Mason-Dixon line, and have a hard time finding them north on about the Tampa - Corpus Christi line.

Save that recipe (which looks like a good one) and enjoy it when they're in season.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-27-2012, 05:00 PM
 
Location: Islip,NY
18,264 posts, read 22,652,584 times
Reputation: 19469
Quote:
Originally Posted by MRBookworm View Post
This time of year you won't find green tomatoes north of the Mason-Dixon line, and have a hard time finding them north on about the Tampa - Corpus Christi line.

Save that recipe (which looks like a good one) and enjoy it when they're in season.
ok I live on LI so when should I expect to see these in June?
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-29-2012, 11:17 AM
 
Location: Eastern Kentucky
1,237 posts, read 2,838,388 times
Reputation: 1290
If you want a lighter, crispier crust, wash and slice them as discribed above, but mix equal ammounts of flour and cornmeal and dredge the tomatoe slices in the mixture. Fry as above, salting each slice in the skillet as it fries. For really tart tomatoes, you want them dead green. I have eaten them when they have just started to turn and didn't care for them, but if you do not want them so tart, you may want them to have just started to ripen, with a little red showing.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-29-2012, 04:36 PM
 
Location: Islip,NY
18,264 posts, read 22,652,584 times
Reputation: 19469
Quote:
Originally Posted by masonsdaughter View Post
If you want a lighter, crispier crust, wash and slice them as discribed above, but mix equal ammounts of flour and cornmeal and dredge the tomatoe slices in the mixture. Fry as above, salting each slice in the skillet as it fries. For really tart tomatoes, you want them dead green. I have eaten them when they have just started to turn and didn't care for them, but if you do not want them so tart, you may want them to have just started to ripen, with a little red showing.
Thanks
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-30-2012, 03:25 PM
 
Location: Eastern Kentucky
1,237 posts, read 2,838,388 times
Reputation: 1290
You are welcome. I don't know how the seasons run there, but you want the tomatoes to be full size, and that should be from early spring through the growing season. If you have farmers markets in your area you might be able to get some for them. I hope you like them.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 04-29-2013, 07:28 PM
 
874 posts, read 532,901 times
Reputation: 166
Quote:
Originally Posted by Overcooked_Oatmeal View Post
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying


Directions

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
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.

I like to dip mine in remoulade sauce.
WOW! This has got to be the Rolls Royce of Fried Green Tomatoes recipes. These have got to be fabulous.

This recipe makes my fried green tomatoes look puny. "Slice, Dredge in flour, fry" is my recipe
But it is quick and easy

What I was going to add is that I don't really like the taste of green tomatoes, so while I slice some thick like you do, I also slice some thinner than the 1/2 inch in varying sizes down to very, very thin (so that when fried, they are crispy). Also, I sprinkle my (the ones I eat) thicker slices with a little sugar as soon as they come out of the pan. That is also when I salt them.

Ripe tomatoes can be fried, too. Same recipe. " Slice, Dredge in flour, fry". This is best using "store-bought" winter tomatoes or newly ripened garden toms.

Other things we fry (same recipe) include: squash (Yellow[=summer=crookneck];peel left on; sliced 1", 1/2" [the 1" cut gives a wonderful squash flavor]); other summer squash; and peeled cucumbers (sliced thin).

Ella
Rate this post positively 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
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 09:27 PM.

© 2005-2020, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - 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, 36, 37 - Top