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Fried Green Tomato GLT Recipe

Fried Green Tomato GLT Recipe

The BLT is the classic American sandwich. Hence the fried green tomatoes and the guanciale. It is as equally delightful if you crisp a few cubes to keep in your pocket and pop in your mouth to keep your spirits high and your breath desirable.


For the horseradish dressing:

  • 2 cups mayonnaise
  • ¾ cup milk
  • ½ cup red onion minced
  • ½ cup green onion chopped
  • 2 cloves of garlic minced
  • 1 cup horseradish
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil

For the sandwich:

  • 16 slices of guanciale
  • 2 cups flour
  • Sea or kosher salt
  • 1 egg
  • 1 cup milk
  • 2 cups breadcrumbs
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • 8 slices of green tomato
  • 8 slices of rye sandwich bread
  • 1 head of butter lettuce


For the horseradish dressing:

Mix all the ingredients together. You can make this well in advance. Be careful to save some for the sandwich. It all might disappear the next time you grill some ox heart.

For the sandwich:

Pre-heat your oven to 375 degrees. Lay the strips of guanciale on a baking tray and cook in the oven until crisp. Take the crispy jowls off of the pan and pat dry with a paper towel. Hold aside the guanciale and try not to eat any unless you don’t mind shorting 1, 2, or 3 of your guests.

Pre-heat your deep fryer to 360 degrees. Put the flour with 1 tablespoon of salt into a bowl and mix it. Whisk together the egg and milk in a separate bowl. Finally, into the last available bowl you have clean, place the breadcrumbs in it with the thyme and one tablespoon of salt and pepper. Stir to combine. Dredge each slice of tomato into the flour then dip into the egg wash and then flop the into the breadcrumbs making sure it is coated quite well. Place the breaded tomatoes on a plate or leave them in the breadcrumbs until they are queued for the finale.

To assemble the sandwich, insert the bread into the toaster and cook. Start frying the green tomatoes. Cook them until they are crispy and brown. Take them out of the fryer and pat dry on a paper towel. Lather the toast with horseradish dressing. Lay 2 slices of fried tomato on 4 pieces of the toast. Drape a few leaves of lettuce over the top of the tomatoes. Then lay 4 slices of guanciale on top of that. Place the 4 lonely pieces of toast on top of the sandwiches. Cut the sandwiches in halves and serve them to your lunch friends.

Fried Green Tomatoes

Combine all breading ingredients in a bowl. Dredge tomatoes in buttermilk, then in oyster fritter breading. Heat bacon grease in sauté pan. Add tomatoes and fry in hot pan until golden brown on both sides. We suggest topping each tomato ¼ ounce of goat cheese (or your choice of cheese) and then stacking the tomatoes.

Best if served with a sauce and/or relish.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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Fried Green Tomatoes Recipe Pioneer Woman Review

Fried Green Tomatoes Recipe Pioneer Woman. Fried green tomatoes recipe pioneer woman Next, in medium bowl, combine batter mix and water.

fried green tomatoes recipe pioneer woman, Image source from

Your email address will not be published. Fried green tomatoes recipe dips sliced green tomatoes in egg and buttermilk then coats with mixture of cornmeal mix, flour and salt and pepper before frying in vegetable oil to a delicious golden brown with this fried green tomatoes recipe.

May Cookbook Recap Pioneer Woman Dinnertime Dinner Time

Dip each tomato slice into the buttermilk, letting any excess drip off. Dredge tomato slices in remaining 1/4 cup flour

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Best fried green tomatoes recipe in 2020 fried green. Next, in medium bowl, combine batter mix and water.

Italian chicken sheet pan supper recipe sheet pan. Your email address will not be published.

Panko and parmesan crusted fried green tomatoes dan330. Fried green tomatoes recipe dips sliced green tomatoes in egg and buttermilk then coats with mixture of cornmeal mix, flour.

Fried green tomatoes recipe fried green tomatoes food. Dip each tomato slice into the buttermilk, letting any excess drip off.

Pioneer woman onion strings onion strings recipes. Dredge tomato slices in remaining 1/4 cup flour

Fried Green Tomatoes Recipe Pioneer Woman Review

I grew up in east texas in the 50 and 60’s.Required fields are marked * post comment.Drain on a wire rack over paper towels.Combine flour and creole seasoning in a large bag.

Combine buttermilk and milk in a bowl.Put the dipped slices immediately into the frying pan.Remove it from the fat with a fork and set it aside on some paper towels.This recipe starts with unripe green tomatoes, which are coated with cornmeal and later fried.

Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.Add vegetable oil to a large heavy skillet to a dept of 1 inch.Cook bacon in a cast iron skillet.In another shallow dish, beat eggs with the. deliver fine selection of quality trisha yearwood s fried green tomatoes recipes equipped with ratings, reviews and mixing tips.Unfortunately around here green tomatoes are usually only available for a few weeks at the end of the summer so when that time of year rolls around i make the most of it.When the tomatoes are browned, flip and fry them on the other side.Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.

My nana always made fried green tomatoes in the fall, as the weather was changing.Served with a side of homemade remoulade, meet your new favorite recipe!Drop the tomato slices one at a time, first in the milk ….First, wash tomatoes and slice approximately 1/4” thick.

Fried Green Tomato BLT

What was once considered a humble meal made with pantry ingredients and garden vegetables, the fried green tomato has snowballed into a culinary trend in recent years (starting when the movie came out back in 1991). You can find them on just about every menu down South, from the casual brunch café to restaurants specializing in more high-end cuisine. I recently enjoyed them at a restaurant where they were tempura fried and drizzled with a citrus beurre blanc and swirled with a balsamic reduction. Pretty fancy if you ask me. While they were delicious, I still prefer the classic: just flour and cornmeal, and perhaps a little bacon grease.

For good measure, I decided to enjoy my latest batch of fried green tomatoes in sandwich form. Who doesn’t love a top-quality BLT? And when you use freshly baked bread, crisp summer lettuce, smoky bacon and homemade black peppercorn mayonnaise? Well, I think you just may have found yourself a bit of Southern paradise.

Fried Green Tomato BLT Recipe With Black Peppercorn Mayonnaise

For the black peppercorn mayonnaise:

For the tomatoes: In a large cast-iron skillet, heat 1/2-inch of peanut oil to 350 – 375 degrees F over medium-high heat. It is best to use a fry thermometer to maintain and monitor the correct temperature. Add a few tablespoons of the reserved bacon grease to the oil if you’d like.

Slice the tomatoes into 1/4-inch-thick slices. In a shallow bowl, whisk together the egg and buttermilk. Add a few dashes of hot sauce to the egg mixture, if desired. In another shallow bowl combine the flour, cornmeal, cornstarch and Old Bay seasoning. Add a generous pinch of salt and a few grinds of black pepper.

One at a time, dip a tomato slice into the egg mixture, and then dredge the slice in the cornmeal mixture. Make sure to generously coat all sides. Repeat with a few more slices. Using long tongs, add a couple of dredged tomatoes to the fry pan (depending on the size of the pan) and allow to cook until golden brown, about 1-2 minutes. Carefully flip one time if necessary. Remove the tomatoes to a sheet pan lined with a large brown paper bag, which will absorb grease without making the tomatoes soggy. Sprinkle the hot tomatoes with kosher salt. Continue frying the additional slices assemble sandwiches immediately.

For the mayonnaise (which can be made up to two days in advance): In a medium-sized bowl, whisk together the egg yolk, lemon juice, Dijon mustard, cider vinegar and a pinch of salt. Using a hand-held mixer on medium speed, slowly add the canola oil drop by drop until the mixture begins to thicken and lighten (this can take a couple of minutes). After adding about 1/4 cup of the oil, the mixture should be stable and emulsified. You can then add the oil in a slow, steady stream until all of the oil is incorporated. Taste for seasoning. Add salt if necessary and quite a few generous turns of the pepper mill set on the coarsest setting.

For the sandwiches: Slather one slice of bread with the black peppercorn mayonnaise. On the other slice, arrange a layer of lettuce, followed by a couple of fried green tomatoes (or one, if the tomato is very large), and by pieces of bacon (broken in half if necessary). Top the sandwich with the other slice of bread and enjoy immediately.

Fried Green Tomatoes Recipe

In this post I&rsquom sharing a delicious Fried Green Tomatoes Recipe.

Fried green tomatoes are a popular Southern dish. Delicious thick slices of green tomatoes dredged and fried crispy, served along with dipping sauces.

You&rsquoll find this on menus of restaurants across the country but it&rsquos so easy to make at home.

Southern Fried Green Tomatoes


  • 1 c All Purpose Flour
  • 1/4 c All Purpose Corn Meal
  • Paprika
  • Onion Powder
  • Garlic Powder
  • 1/4 tsp Salt (or to taste)
  • Cracked Black Pepper
  • Cayenne Pepper
  • 1 Egg
  • Buttermilk
  • Vegetable Oil for frying

Easy Fried Green Tomatoes

Start by slicing your green tomatoes into 1/4 inch slices. Lay the tomato slices out on a plate covered with a paper towel and sprinkle with salt. Let stand for 15 to 30 minutes to remove the excess water.

Blot the tomatoes and you&rsquore ready to prepare for frying. Preheat the vegetable oil in a skillet on medium high heat.

Mix the flour, corn meal, and seasonings together in a bowl. In a separate bowl whisk the buttermilk and egg together. Take each slice of tomato and cover with the dry mixture, then dip in the wet mixture, then back and cover with the dry mixture.

Add each dredged slice to the heated oil and fry. Flip to ensure each side is a golden brown.

Remove the tomato slices to a plate lined with a paper towel or a cooling rack to remove excess oil. Enjoy as they are or with your favorite dipping sauce, such as this Red Remoulade Sauce.

    • 6 hard green tomatoes, sliced 1/4 inch thick
    • Kosher salt
    • Freshly ground black pepper
    • 3/4 cup all-purpose flour
    • 3/4 cup well-shaken buttermilk
    • Dash hot sauce
    • 3/4 cup yellow cornmeal
    • 1 1/2 cups Japanese panko bread crumbs
    • Vegetable oil, for frying
    • 1 recipe Basil Mayonnaise (recipe follows)
  1. Basil Mayonnaise
    • 2 cups loosely packed fresh basil leaves
    • 1 cup mayonnaise
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon Creole mustard (see page 93)
    • Kosher salt
    • Freshly ground black pepper
    • (makes about 1 1/4 cups)
    1. Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
    2. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
    3. Preheat the oven to 200°F. Line a second baking sheet with paper towels.
    4. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
    1. Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
    2. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

    Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

    From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.

    Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.

    Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.

    What to Serve:

    Classic fried green tomatoes are so satisfying just the way they are. It is hard not to eat them all right out of the skillet! However, they do not have to be served alone. Actually, they pair well with many dishes. Here are a few ideas on ways to serve these insanely delicious tomato bites.

    • Caprese Twist: These tomatoes are a fantastic way to liven up those summer Caprese recipes and transition them to fall. For example, try a tangy twist on a Caprese salad,Farro Caprese Salad, or Chicken Caprese Macaroni and Cheese.
    • Dipping Sauce: Dip in tabasco sauce, Tzatziki Sauce or remoulade sauce for a creamy burst of flavor.
    • Serve with: While at first glance this recipe may seem like a perfect appetizer or afternoon snack, they also pair well with Eggs Benedict for breakfast or Lobster Mac and Cheese at dinnertime.
    • Buttermilk: Leave out the egg and soak tomatoes in buttermilk instead of regular milk. Additionally, let them soak in the buttermilk for a couple of minutes before dredging them through the batter mixture.

    Recipe Summary

    • 8 slices 40%-less-fat bacon
    • ⅓ cup yellow cornmeal
    • ¼ cup finely shredded Parmesan cheese
    • ¼ teaspoon fresh ground black pepper
    • 12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
    • 2 teaspoons olive oil, divided
    • Cooking spray
    • ¼ cup reduced-fat mayonnaise
    • 8 (1-ounce) slices country white bread, toasted
    • 8 red leaf lettuce leaves

    Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.

    Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.

    Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.

    Fried Green Tomatoes

    2 large green tomatoes, sliced about ¼ inch thick
    1 c cornmeal
    ½ c all-purpose flour
    2 tbsp corn starch
    1 tbsp FoodLoveTog Young Bae Seasoning (or other cajun seasoning blend)
    1 tsp garlic powder
    1 tsp paprika
    1 tsp salt
    1 large egg

    1 tbsp milk or buttermilk
    1 tsp hot pepper sauce (optional)
    1/2 c canola oil (vegetable will work also)

    Creamy Cajun Sauce
    1 cup mayo

    2 tbsp stone-ground mustard

    1 tbsp apple cider vinegar

    1 tsp Cajun seasoning
    1 tsp salt

    1/2 tsp black pepper
    1 tbsp fresh parsley, minced

    Begin by mixing all ingredients for the sauce in a small bowl and set aside.

    In a large skillet preheat oil to medium heat. Beat egg, milk, and hot sauce in a shallow bowl. Combine flour, cornmeal, Cajun seasoning, garlic powder, paprika, and salt, and corn starch in another shallow bowl or plate.

    Lay tomato slices on cutting board and season both sides with salt. Pass tomato slice through egg being sure to cover both sides. Let any excess egg drip from the tomato. Dredge egg-washed tomato through seasoned flour being sure to coat both sides. Shake off any excess flour and carefully place it in a heated skillet. DO NOT MOVE THE TOMATOES! Let tomatoes cook for approx. 3 minutes before flipping. The tomato should be golden brown. Cook the other side for approx. 2 minutes. Remove from oil and let drain on a paper towel. Repeat until all tomatoes are cooked.

    While the tomatoes are cooking combine sauce ingredients in a small bowl and still until combined.

    Serve tomatoes hot out of the oil, alongside smoked paprika sauce and enjoy!

    Reader Comments


    Submitted by Gary Fisher on September 28, 2020 - 6:38am

    OK pardon the whole blasphemy thing, but has anyone tried doing these in an air fryer?

    Fried Green Tomatoes

    Submitted by The Editors on September 30, 2020 - 2:07pm

    We would think an air fryer would work just fine! A heathier version!

    Green Maters

    Submitted by Amy on August 5, 2019 - 10:10am

    I LOVE fried green maters mix up eggs n milk dip maters then into the corn meal seasoned with sea salt and black pepper. But this weekend we had friends over and Herb brought some green maters and put them on the BBQ pit with salt and pepper they were AWESOME!! Thanks Herb Lil Dixie KY

    Fried Green Tomatoes

    Submitted by Anne Rockwell on August 12, 2018 - 10:54am

    I like the way I can share Old Farmers' Almanac's information to my Facebook page thanks .

    My western PA family never

    Submitted by D Sieffert on September 3, 2017 - 10:24am

    My western PA family never put gravy on these gems. Instead, it was served with bottle of ketchup, which was ok, and still is, but as i grew older I wanted a different kind of dippy sauce (I'm a dipper) So i started experimenting with different concoctions and the one I like best is a simple remoulade type: mix mayo with grated horseradish to your level of spiciness, add a nice squirt of fresh lemon juice, some drained capers, dash or two of hot sauce, salt and coarsely ground pepper. Yummy. And oh yes, (delicious sigh), go with the bacon grease, at least this one time…..

    My Dad loved his Fried Green

    Submitted by pkennard64 on August 16, 2017 - 4:57pm

    My Dad loved his Fried Green Tomatoes & got my Son hooked on them as soon as he was old enough to eat solid food. After the first year my Dad fixed them for him he would pester my Dad every year after that for more fried maters as Dad called them lol. Dad was from northern Ky with relatives all over the state & Mom was from lower Tenn, also with relatives all thru the south. Their recipe for Fried Maters (Green Maters) is enough flour with salt, pepper, garlic & onion powder to dredge the maters in then dip them in a solution of one of the following depending on your taste, egg & water, egg & milk, buttermilk then dredge them in the flour mixture again. Fry in about an inch of bacon grease until golden brown on each side. drain on paper towels to soak up the excess grease then either eat as they are or make sandwich on fresh baked biscuits, toasted bread & mayo or a sandwich bun. Dads favorite. a fresh baked buttermilk biscuit with crispy bacon & a big glass of ice cold milk or buttermilk (yuk). Dad ate Fried Maters for about 70yrs and always made them as I stated. He loved those things & looked forward to them every year. He always said they tasted better than the ripe ones, I think he might have been a little tetched in the head if you ask me cause NOTHING is better than a fresh red ripe tomato with a little salt to bring out it's natural flavor on a hot sunny day or heck any day for that matter lol. Dad has been gone now for about 5 yrs and my Son sure does miss his Papaw making his Fried Maters for him, I just miss him.

    GREEN . my mother always

    Submitted by Bear on August 15, 2017 - 3:38pm

    GREEN . my mother always made fried tomatoes and Gravy ---- but never green . when i was a kid i would never eat the tomatoes--- but the gravy on a slice of bread i would die for today i love the tomatoes just as much as the gravy after reading all the hype about the green ones i may have to try them ----- i find the key to the gravy is to break up 3 or 4 tomatoes in the gravy --mmm mmmmm Good

    Of COURSE green! I'm from

    Submitted by Bklyn Cowgirl on August 16, 2017 - 6:20pm

    Of COURSE green! I'm from Brooklyn, N.Y. and even I know that! LOL! -)

    Crispier the better!! Use

    Submitted by Kelly on August 3, 2016 - 11:03pm

    Crispier the better!! Use half cornmeal and half flour! Dredge in flour then dip in egg mixture then press into cornmeal and flour. I like crackers crushed or panko also mixed in for more texture!!


    Submitted by Robin Scott on August 3, 2016 - 3:33pm

    Only make gravy if you use bacon grease to fry them in. Anything else like oil or shortening for gravy will be nasty. Just my southern girl opinion.

    I agree !

    Submitted by LauraMeryl on August 15, 2017 - 1:26pm

    I agree !
    Gravy made the aforementioned way would be pretty tasteless. I wouldn't bother doing fried green tomatoes either without bacon grease !

    To Make Good gravy you have

    Submitted by Robert on August 15, 2017 - 1:35pm


    My Mom always made them

    Submitted by Bonnie DiBello on August 19, 2014 - 11:33am

    My Mom always made them dipped in egg then flour then egg then crushed saltine crackers. Love them. I live for summer and Fried Green Tomatoes. Try putting spaghetti sauce on them too.

    I like to cut mine up chunky,

    Submitted by Sue from Georgia on June 5, 2012 - 8:15pm

    I like to cut mine up chunky, mix with cut okra and chopped onions, salt and pepper, batter with a little flour and cornmeal and fry together in my caste iron frying pan. Cook a pot of crowder peas, pan of cornbread and serve all with green tomato relish or chow chow. Delicious!

    Born an Okie from Okies,

    Submitted by dirtmover on September 2, 2010 - 2:41pm

    Born an Okie from Okies, fried green tomatoes, fried potatoes and onions, soup beans, cornbread, fried Okra and all those terrible "fried" foods. ummmmmmm, makes my mouth water just thinking of them. No garden this year due to heart issues but will next year. Any old way to fix the tomatoes is fine with me but I add just a tiny sprinkle of sugar to the finished product and what a difference it makes. Makes me wish the bowl was bigger!! Problem here is no stores ever carry green tomatoes so without my garden I just may have to wait. I have also fried them, put on a cookie sheet over paper towels to soak up more oil, remove the paper, freeze them on the sheet then put in plastic sacks till another time. Not quite the same but good nonetheless. Enjoy.

    My mother handed down this

    Submitted by [email protected] on July 13, 2010 - 10:35pm

    My mother handed down this recipe for Fried Green Tomatoes (Maters):

    After slicing the maters,put them in a ziploc bag with some flour.Shake until they are well coated with the flour.Put about 1 inch of bacon grease in a skillet and then add all the sliced maters.Salt and Pepper to taste.Cook over medium heat until they are tender and slightly browned.Remember to turn the maters to keep them from burning.They kinda cook all to pieces-this is normal.This is a new take on Fried Green Tomatoes and they are so yummy!

    We have fried them in a deep

    Submitted by Danni Blake on July 13, 2010 - 1:17pm

    We have fried them in a deep fat fryer with some great success. It takes out the trickiness of trying to fry them in the skillet. Fried Zucchini prepared and cooked the same way is heavenly too!

    Errr, without the gravy, I

    Submitted by Danni Blake on July 13, 2010 - 1:19pm

    Errr, without the gravy, I mean, for the Zucchini.LOL I honestly don't think I would like it with the tomatoes either?

    Comments shared by readers

    Submitted by The Editors on September 29, 2009 - 11:02am

    Comments shared by readers below. Submit your own review!

    You have to try them, even if they don't sound good. They are great.You will be surprised by the special taste. – Reviewed by Mary Roth

    Guess I'm just not a fan of green tomatoes. I think they are SOUR. – Anonymous Review

    Excellent, but as a Southerner born and bred, I never knew of this dish being connected with flour. We always used corn meal for a coating. Ahhhhhhhhhhhh. slurp! – Reviewed by Lily Miss

    That was a GREAT change to fried green maters! I fry mine the same. with flour. The gravy is excellent! THANKS! – Reviewed by Faydra Norman

    Try using pancake mix instead of flour. – Anonymous Review

    Instead of all flour, try mixing 1/4 cup of cornmeal with a 1/4 cup of flour. It adds a great "crunch". Being from Baltimore we also make these when steaming crabs. Instead of adding salt and pepper use "Old Bay". only one problem. you will never be able to make enough of them! – Reviewed by Kopeck, Joseph F.

    This was okay but our family has always preferred a little cornmeal mixed with the flour. – Anonymous Review

    I, too, much prefer cornmeal, with just a splash of flour, to make my mom's world-shaking fried green tomatoes. You may also want to dip your tomatoes in milk or a beaten egg (with 1 tablespoon of water) before coating them in the cornmeal mix. It all depends on your diet and/or cholesterol level! I like the Old Bay Seasoning idea. I'm going to give that a try. – Reviewed by Patty Lawson

    These are good, never had thought of making a gravy to put over them! Good idea for a change. I mix cornmeal AND Bisquick to make mine, 1/3 cornmeal to 3/3 Bisquick. We also like them dipped first in egg/milk mixture and then dip them in cracker crumbs. Frankly, any old way you fry green tomatoes, you can't go wrong (unless you burn them). – Reviewed by Linda Dubs

    Very good, but I also used cornmeal. I dipped them in an egg and milk mixture with garlic powder and a little seasoned salt, then in cornmeal. – Reviewed by Jack woodward

    Instead of flour I used yellow cornmeal, and I also added a little hot pepper. – Reviewed by charles hawkins

    Growing up in Western Pennsylvania fried green tomatoes were a tradition. Try adding garlic, onion, and green peppers along with the tomatoes and forget the gravy. Also use cornmeal rather than flour. The Public House in Massachusetts serves them with a lobster remoulade. – Reviewed by tom gillung

    Substitute Masa Harna for the cornmeal (should be 50/50 with flour), and replace milk with egg. Flavor with garlic, ginger, chipotle pepper and salt and pepper, 1/4 teaspoon each. Crunchy with a burst of flavor. The best! – Anonymous Review

    Love fried green tomatoes! But sometimes I use bacon grease for frying. Not the best health-wise but delicious! – Anonymous Review

    This is exactly how my mother-in-law taught me to fix fried green tomatoes. We never made the gravy though. If using cornmeal with the flour as some do, the gravy would not be good for me. By the way, both mother-in-law and I were born Texans, isn't that from the south of the U.S.? – Anonymous Review

    This is a basic recipe. My mother used ripe tomatoes which can be a real pain to get out of the pan, but the flavor is really good but different from the green variety. – Anonymous Review

    I love fried green tomatoes. I think they're even better when they're just starting to turn a little red. – Reviewed by Mandy Ness

    This is exactly the way we make them on the Coast in MS. I have lived in the South all my life and never met anyone who served them with gravy. You make a sandwich out of white bread and mayo. They are great. – Reviewed by Eve Hughes

    Well I love love love Fried Green Tomatoes, but never heard of them with gravy. Sometimes I have a plant that never has ripe tomatoes because they go to the skillet first. – Reviewed by sherrie prosch

    These are really good but sometimes I've even used different flavors of bread crumbs like the ones used for breading chicken. I dip my tomatoes in an egg/water mixture first then in the bread crumbs. My favorite is the Italian seasoned variety . it doesn't hide the flavor of the tomatoes but gives you a little spice! – Anonymous Review

    Tasty recipe! However, 1/2 inch is too thick, a "fat" 1/4 inch is much better down in Alabama. – Anonymous Review

    I make many trips to my garden waiting for that first big green tomato to fry! I would not make the gravy, as I do not care for gravy - have used cornmeal and garlic/onion powder - love the Old Bay suggestion! Summer is officially here when I can fry my first green tomatoes. – Reviewed by Marylee Tharp

    LOVE, LOVE, LOVE Fried Green Tomatoes, I can't wait til our tomatoes come in so we can have them every Summer. YUMMY to the Max!! Except that, we do make the with the cornmeal and a little flour, just salt, pepper, and fried in bacon grease. Yes, not the healthiest. but VERY tasty! P.S. Don't just pass this recipe by. TRY them before you think you might not like them. they do not taste like you think they would. REALLY they ARE deelish when made the Southern way

    Honest. Enjoy!! – Reviewed by Micheline Saluga

    I hated these when I was a kid. Now I can't get enough of them. I'd never made fried green tomatoes until I came across this recipe. Excellent. Even my English husband liked them. – Anonymous Review

    I grew up in central Illinois and fried green tomato sandwiches meant SUMMER. Mom has since learned how to can them so we have them all year now. We use a combination of flour and cornmeal. I've never heard of the gravy. GOOD suggestions for the spices! Will try some of those, too. – Reviewed by DJ Powell

    I married a country boy, his mother cooked this just for me to taste--I almost ate the whole dish. Loved it!! – Reviewed by MAUREEN WILSON

    Watch the video: πότισμα του κήπου με τις ντομάτες (December 2021).