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bully January 29, 2006 09:05 PM

Fried Green tomatoes
They don't have to be solid green but they need to be firm.
You wouldn't want to fry them up when they were dark green and hard as a brick and at the same time you wouldn't want a tomato that was too ripe as it would fall apart.

I like a nice heavy cast iron skillet.
I then heat up some canola oil nice and hot.
Egg wash, then the flour and finish with the corn meal.

Mmmm the best thang to come from the south..Green fried tomatoes.

Mischka January 29, 2006 09:29 PM

Where are the pics of the final results? :lol:

At least I don't have hunger pangs from the one you posted.... :P

bully January 29, 2006 10:58 PM



nctomatoman January 29, 2006 11:02 PM

Now for something completely different...

travis February 1, 2006 06:11 PM

Bully's recipe is authentic, but ...

Being a heart patient, I've had to adjust things a little.

What I did for Fried Green Tomatoes is use low fat Miracle Whip or low fat Mayo for a smear dip, then dredge the mater slices in Italian seasoned bread crumbs and bake them on a cookie sheet in the oven at 350 - 375 F until the breading feels crispy but the tomato slices are still slighty firm but hot all the way through. This varies depending upon thickness and greeness.

I can't tell much difference between this and fried simply because the low fat Mayo has just enough (zero trans fat) oil in it to give a kind of "fried" taste profile.


Oh, yeah, I forgot ... sometimes I add a little grated Parmesan to the mayo to give it a more "Italian" taste.

coronabarb February 1, 2006 06:18 PM


I hope you don't mind but I copied your recipe to the green tomato file. I don't fry stuff much anymore so your recipe is worth keeping.


bully February 1, 2006 08:45 PM

My pop's just had by-pass surgery and I need to start thinking more heart smart myself.

Thanks for the alternative recipe :D

Sequee February 2, 2006 10:36 AM

I do my Fried Green Tomatoes much the same, but I use crushed Potato Chips instead of Bread Crumbs...oh, my! (Of course, I am, admittedly, a salt-a-holic!)

Vaccinium_Hound February 3, 2006 06:32 PM

I tried a fried green tomato recipe this past fall and they were good, but a little boring.

So, with my next batch of green to near ripers, I cut them to the same thinkness, then cross-cut them, added diced jalapeno, onion and garlic, and mixed all that with the recipe's ammount of flour, salt and pepper and made some really good fritters.

Now, for some dishes (like pasta sauce) I add diced green tomatoes to the carmelizing onions. Adds a nice twang.

TomatoDon February 7, 2006 10:05 PM

Don't forget how delicious a fried green tomato sandwich is! I love the tart, pungent taste. Super. I just fry mine the old way, dredged in corn meal, vegetable oil, slap them in the skillet, and it doesn't take long. Use good mayo and a little salt and pepper, WOW! Delish! Oh, and I'm a salt-aholic too!



sliphorn February 8, 2006 11:04 AM

A variation on the traditional egg wash/breading is to simply slather the green tomatoes in mayonnaise, then dredge in bread crumbs or if you prefer, cornmeal. Then fry 'em up! Wonderful!

landarc February 10, 2006 03:32 PM


I was always under the assumption that the cheese is added to the bread crumbs for breading, is there a reason you add it to the mayo? Does it work better that way?


clay199 March 12, 2006 01:30 AM

Does anyone have a recipe for this? Or does one merely dip in cornmeal?

gardengalrn May 9, 2006 04:32 PM

I've posted this before on the other site but I've been making my "fried" green tomatoes the same way as I learned to do for squash. A friend of mine has a grandmother with heart problems so they were forced to find some healthy alternatives since fried squash and tomatoes were eaten OFTEN throughout the summer. Much the same as the baked recipe above (which sounds excellent) and very easy. I preheat the oven to 425 or so. Spray a pan with nonstick stuff, place your sliced veggies. Salt, pepper, and sprinkle cornmeal over. Sometimes I put parm cheese or other seasonings for variety. Sometimes some sweet onion rings in with that too. Drizzle olive oil all over, not too much. Bake a little while, turn and bake a little while longer. I suspect they aren't as crunchy as true fried but if you eat them as often as I do it's supposed to be a healthier alternative.

Fert1 May 24, 2006 02:32 PM

[quote=Papa Vic]Bully's recipe is authentic, but ...

Being a heart patient, I've had to adjust things a little.[/quote]

Actually, since Bully uses Canola oil, it's not all that bad, greasy, but a healthy oil. You could also use olive oil. The good oils are actually good for your heart, but not necessarily your waist-line, if you know what I mean. Baking/oven frying would mean less calories.

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