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fried green tomatos

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  • mjpd Sep 16, 2006 03:55 PM
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can someone please give me the real skinny on how to prepare them.
thanks!

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  1. Slice about 1/2-inch thick. Salt and pepper. Dip in flour, then beaten egg, then cornmeal or cracker crumbs. Fry in approximately 1/2-inch of hot fat (I particularly like to use bacon fat or lard)over medium-high heat until nicely browned. You can serve these as is, or with cream gravy.

    1. I mix dry bread crumbs with Parmesan (approx 2/3 bread crumbs) and powdered garlic (horrors - but it works better than fresh) and lots of black pepper.

      Slice tomatoes thickly and dip in beaten egg then bread crumb mixture. I cook them in a 50/50 combination of butter and olive oil. After much trial and error I concluded it's best to cover the pan on the initial side down, otherwise the tomato takes forever to cook. Cook for about 15 minutes this way - although the time is really variable depending on the tomato. I insert a knife in the tomato to make sure it's almost cooked. The breadcrumb mixture on the uncooked side will look quite moist at this point but it crisps up nicely when you flip it - don't cover the pan for the second side. The second side doesn't take as long as the tomato is largely cooked by this point.

      1. An old recipe that I like is to fry 1 strip of bacon per tomato and then slice the tomato in about 1/4" slices and dredge in flour seasoned with salt, pepper and if the tomatoes are not very sweet, add 1 tsp. sugar to the flour. Set the bacon aside and fry the tomatoes in the bacon fat in batches. Then drain the fat from the pan and deglaze with a cup of heavy cream. Pour the cream over the tomatoes and garnish with crumbled bacon. You can make this with either red or green tomatoes.

        1. I like to slice my tomatoes about 1/4 to a 1/2 inch thick, dredge them in a mixture of cornmeal & flour with lots of salt, pepper, and cayenne pepper, then fry them until well-browned. I usually use canola oil but bacon fat would be deeelish. Drain on paper towels and make sure they cool off a little before you eat them, otherwise you'll burn your tongue. Very delicious. Only trick is to make sure the tomatoes are really firm, tart, and green all the way through.

          1 Reply
          1. re: dixieday2

            I do them more or less the same way, but then serve with a remoulade sauce. Non-traditional, but they go so well together.

          2. Ditto above instructions. I like to serve them with a red pepper coulis and goat cheese crumbles.