Fried Green tomatoes

bully · January 29, 2006

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

Where are the pics of the final results?

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

bully · January 29, 2006

Buuuuuuddy!!

**nctomatoman** · January 30, 2006

travis · February 1, 2006

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.

PV

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

PV,

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.

Barb

bully · February 1, 2006

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

Thanks for the alternative recipe

Sequee · February 2, 2006

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

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

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!

Don

sliphorn · February 8, 2006

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

PV,

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?

Bob

clay199 · March 12, 2006

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

gardengalrn · May 9, 2006

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

Quote:

Originally Posted by Papa Vic

Bully's recipe is authentic, but ...

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

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.

January 29, 2006	#1
bully Tomatovillian™ Join Date: Jan 2006 Location: S.E. MI Posts: 794	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.

January 30, 2006	#4
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	Now for something completely different... __________________ Craig

February 2, 2006	#8
Sequee Tomatovillian™ Join Date: Feb 2006 Location: Lake Carmel, NY Zone 6b Posts: 4	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!) __________________ Sequee

February 7, 2006	#10
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	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! Don __________________ Zone 7B, N. MS

May 9, 2006	#14
gardengalrn Tomatovillian™ Join Date: May 2006 Location: Kansas, zone 5 Posts: 524	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. __________________ ~Lori "Most folks are about as happy as they make up their minds to be." -Abraham Lincoln

January 29, 2006	#2
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Where are the pics of the final results? At least I don't have hunger pangs from the one you posted....

February 1, 2006	#5
travis Tomatovillian™ Join Date: Jan 2006 Location: Evansville, IN Posts: 2,984	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. PV Oh, yeah, I forgot ... sometimes I add a little grated Parmesan to the mayo to give it a more "Italian" taste.

February 1, 2006	#6
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	PV, 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. Barb

February 3, 2006	#9
Vaccinium_Hound Tomatovillian™ Join Date: Jan 2006 Posts: 19	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.

February 8, 2006	#11
sliphorn Tomatovillian™ Join Date: Jan 2006 Location: Chicago Posts: 91	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!

February 10, 2006	#12
landarc Tomatovillian™ Join Date: Feb 2006 Location: Left Coasty Posts: 964	PV, 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? Bob

March 12, 2006	#13
clay199 Tomatovillian™ Join Date: Jan 2006 Location: Beyond Hope, British Columbia Posts: 201	Does anyone have a recipe for this? Or does one merely dip in cornmeal?