Food
Fried Green Tomatoes
By Yankee Magazine|Oct 10 2013|
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My mother made these when I was a boy in the 1930s.
Yield
6 servings
Ingredients
4-6 firm green tomatoes
1/2 cup flour
Salt and pepper to taste
1/2 cup vegetable oil or shortening
1/2 cup milk
Instructions
Slice tomatoes 1/2-inch thick. Combine flour with salt and pepper and place in a shallow bowl. Meanwhile, heat oil in skillet (preferably a heavy cast iron skillet) over medium-high heat. Dip tomato slices in flour and place in hot skillet; brown thoroughly on both sides. When tomatoes are finished, add milk to contents of skillet and stir to make gravy. Pour gravy over tomatoes and serve as main dish or side dish.
You have to try them, even if they don’t sound good. They are great.You will be surprised by the special taste.
Guess I’m just not a fan of green tomatoes. I think they are SOUR.
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!
That was a GREAT change to fried green maters! I fry mine the same… with flour… The gravy is excellent! THANKS!
Try using pancake mix instead of flour.
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!
This was okay but our family has always preferred a little cornmeal mixed with the flour.
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.
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).
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.
Instead of flour I used yellow cornmeal, and I also added a little hot pepper.
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.
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!
Love fried green tomatoes! But sometimes I use bacon grease for frying. Not the best health-wise but delicious!
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.?
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.
I love fried green tomatoes. I think they’re even better when they’re just starting to turn a little red.
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.
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.
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!
Tasty recipe! However, 1/2 inch is too thick, a “fat” 1/4 inch is much better down in Alabama.
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.
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!!
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.
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.
I married a country boy, his mother cooked this just for me to taste–I almost ate the whole dish. Loved it!!