Fried Green Tomatoes

[gabsmom123]

Hey Ladies,
I really need some tips on fried green tomatoes. I have noticed that whenever I cook them my batter tends to fall off. I have tried dipping them in egg and battering them, but that just doesn't seem to keep it on either. Does anyone have a succesful recipe for cooking fried green tomatoes.

[DeBora4BobbyL]

Oh wow! You have hit on one of my most favorite foods! My DH rarely gets any red tomatoes because I eat up his green ones by frying them. lol

The batter may be falling off because the tomatoes have too much water. Slice them a few hours before you cook them so that the excess water can drain away. Another thing is to make sure your oil is hot and don't touch the tomatoes while they are frying for a few minutes so as not to know the batter off the tomatoes. I personally make a batter and dip mine in, but there is not right or wrong way.

I don't measure anything, but I take an egg, some milk, and flour with salt, pepper, and garlic and make a batter. I dip my tomato slices in the batter and then fry in hot oil. Good luck! I can live on this!

[cat lover]

Here is the recipe I use and like DeBora said let them fry on one side good before you try to turn them and be sure your oil is HOT!

2 large green tomatoes, sliced THICK
2 tbsp flour
1 egg beaten
1/2 tsp salt
1/4 tsp pepper
fine bread crumbs (panko is good; those are a very fine bread crumb found in Oriental groceries)
oil

Coat tomaotes with flour, dip into the egg that you have seasoned with the salt and pepper and then into the bread crumbs. Brown on one side in the hot oil till browned all the way and then turn to second side and do the same; turn only once!

Let us know how you do!

[DeBora4BobbyL]

Cat, what kind of texture do these have with the flour, eggs, and bread crumbs? I have never made them this way, but I am open to new ideas. I have used cornmeal though, but have found the batter technique works better with green tomatoes rather than the dip method. Does your slide off at all? Thanks!

[cat lover]

That is the way my great aunt used to always make hers, she never had a problem with them using this method, she always said the flour absorbed the extra liquid and made the crumbs stick to the tomatoes; has always worked for me. She used regular bread crumbs that you buy in the canisters in the grocery; I just like the finer panko crumbs. I tend to not like batter dipped items, but what ever works for each works fine.

[DeBora4BobbyL]

I will have to try them that way next time.

[sweetnell3]

Thanks ladies ! I will have to try them in the flour batter as I always use cornmeal.I too love fry green tomatoes when we grew our own the family was lucky to get any ripe one as I would snatch them up before they could ripen lol!

[jannedwards]

I love fried green tomatoes! The way we prepare them is:

1) wash and slice green tomatoes to your desired thickness

2) dredge in flour, seasoned with a little salt and pepper

3) dip in eggwash (an egg or two and a splash of water or milk)

4) coat with cracker meal (add some salt and pepper to this as well, if you choose)

5) We usually fry ours in a deep fat fryer a few at a time. But they work as well in a skillet.

[DeBora4BobbyL]

I am glad to know that I am not the only one who likes fried green tomatoes.

[cat lover]

Hi jannedwards! Glad you dropped in; follow this link so you can introduce yourself so others can get to know you! Hope to see you around and share with you!


http://www.momsmenu.com/forums/showthread.php?t=252&page=34

[cat lover]

This is another method of Fried Tomaotes. With this one either green or ripe tomatoes work!


3 large firm tomatoes
2/3 cup fine dry bread crumbs
2 tsp sugar
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 cup evporated milk
1 tsp flour
1/4 tsp salt
dash pepper
2/3 cup evaporated milk

Cut the tomaotes into 1/2" slices. Mix crumbs, sugar, 1 1/2 salt and the 1/4 tsp pepper. Melt butter in a large heavy skillet. Dip tomato slices one at a time in the evporated milk, then in crumbs turning to coat well. Fry in butter till golden on both sides. Remove tomatoes from skillet. Stir flour, 1/4 tsp salt and dash pepper into the remaining batter and slowly stir in 2/3 cup evaporated milk. Return to heat and cook stirring constantly till thickened. Pour gravy over tomatoes and serve immediately. Serves 4 to 6