Very good starting point for Fried Green Tomatoes. I like my breading to have a bit more seasoning. But I really did enjoy this recipe I made it just as the recipe directed. The end result was good.
Just like Mama taught me to make them. So good! Thanks for posting.
This is the first time this Northern girl even tried Fried Green Tomatoes. I found this recipe and I must say "Yum!" I used flour instead of cornmeal as I was out and dipped the tomato slices in milk before I dipped them in my flour mixture. I am impressed with the simplicity of this recipe. I will definitely make again.
I realized after cooking the first few if you let the tomatoes set in the cornmeal for a few minutes and then recoat it looks like the picture!! I used creole seasoning instead of salt and pepper this recipe is great and can be seasoned many ways.
Giving this 5 stars because it is easy to make minimal ingredients and still tasty. A perfect start recipe for those who have never made fried green tomatoes before. Leaves tons of room for making this recipe your own! As a southern lady I have made many batches of fried green tomatoes and this is certainly one of the best basic/start ones I have come across. Grandma would be proud.
Great food will make again easy also
This is the TRUE way to make fried green tomatoes. They are a culinary perfection! No need for batters or aioli or dips. Salting both sides of the slices and allowing the cornmeal to sit a few minutes before frying, creates the breading. Fry till just past golden. Honestly they’re good even burnt. My grandma made them. I’m sure her mama did too. My grandma was born in 1918 & I’m 5th generation Gulf Coast Southerner. I can’t remember the 1st time I had the magical tangy warm green tomato with crunchy popcornesque flavored coating! But I’ve eaten hundreds of slices in my 43 yrs. They’re one of my top favorite foods. Try frying them in coconut oil for a tropical fusion delight! I’ve fried them in olive oil, bacon fat and lard too.
I didn't make any changes and they came out extra yummy.
This is how my southern grandmother usually made fried green tomatoes, except she fried all foods in bacon grease or lard. My western grandmother made them the same way except she used flour instead of cornmeal, and she fried all foods in bacon grease and lard, until as a senior citizen in the 1970s, she switched to sometimes using Crisco for fried chicken. Both grandmothers used bacon grease when they had enough because, since it was left over from other meals, it was free, and it added flavor for free. Both of my grandmothers and my great- aunts would have scoffed and waved away anyone suggesting more ingredients, more steps, and dipping sauces. I make fried green tomatoes the way they did, except I fry in vegetable oil. Thanks for posting an authentic recipe.
