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fried green tomatoes?!?

foxy fairy Oct 12, 2007 12:12 PM

While cider-tasting yesterday, we spotted a big basket of the farm's green tomatoes and grabbed up quite a few. Now we're going to invite some friends over to (no kidding) watch the movie, which is one of my all-time favorites, and serve fried green tomatoes!

I know to slice them, salt/pepper them, and then dip in milk-flour-egg. Question: For the outer layer -- bread crumbs or cornmeal?? Which tastes more scrumptious? I think I'll go for cornmeal b/c I want to try it and I think the texture would be more unusual. Oh, and I'm going to fry in bacon fat (YAY!)

  1. k
    kkbriggs Oct 12, 2007 12:15 PM

    I prefer cornmeal, or a mixture of cornmeal and rice flour. I've only once had them fried in bacon fat, but it is an ethereal experience. Mmm. Can I come over? :)

    1. mainsqueeze Oct 12, 2007 12:26 PM

      I had excellent fried green tomatoes crusted with polenta the other day. They were stacked on top of each other with a caramelized onion chutney-type sauce in between. It was amazing!

      1. k
        katecm Oct 12, 2007 01:17 PM

        Don't forget a sauce for the top! A traditional remoulade can be nice, but I like a spicy, garlicky warm fresh tomato sauce.

        1. g
          Goomba Oct 12, 2007 01:23 PM

          Cornmeal mixed with flour is my standard. Mostly cornmeal though. And bacon drippings are a must!
          I had some recently at the Oliver Hardy street Fest in Harlem, Georgia and they were so heavily coated in a tempura type batter and you couldn't taste or appreciate that there was even a tomato slice under it. What a shame :(
          No sauce needed for me.

          1. Dax Oct 12, 2007 02:00 PM

            http://www.progressivefarmer.com/tabi...

            That is supposedly the recipe from the Irondale Cafe outside Birmingham, AL, which is the basis for the whistle stop cafe.

            1. g
              GrillMaster Oct 13, 2007 07:15 AM

              Ditto on mixing in some flour. Just as good as green tomatoes are squash and zuchini. I never do one without the other.
              You can also do a fried green tomatoe benedict. Good stuff!!!

              1. e
                ElizabethS Oct 14, 2007 04:23 AM

                I dip the egg covered thick slice of tomato into a 50/50 mixture of bread crumbs and parmesan (with lots of garlic and salt and pepper) - perhaps because cornmeal isn't that common an ingredient in Canada - it's delicious!

                1. Mattkn Oct 14, 2007 05:39 AM

                  Agree with the cornmeal and rice flour...makes them nice and crispy. I also add a little bacon fat...makes a good gravy!

                  1. alkapal Oct 14, 2007 06:21 AM

                    i do a blend of fine cornmeal and flour. had some recently with panko as well. Nice and crrriispy! aioli is good with them (talk about fusion cooking!)

                    1. m
                      mtleahy Oct 14, 2007 07:30 PM

                      My grandmother who was a share-cropper farmer only cooked what she could grow or raise. Fried green tomatoes were my favorite dish she ever cooked, and she cooked a lot of good ones. She sliced them very thin, where most restaurants I get them at slice them thick. I much prefer thin. She did the buttermilk and seasoned flour. No cornmeal or bread crumbs. Of course they were always fried in lard or bacon drippings. (Vegetable oil, what's that? : ) I have tried to duplicate this many times and always come up just a little short, because hers had that extra ingredient, LOTS OF LOVE!!! Oh the memories : )

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