HOME > Chowhound > Home Cooking >

Fried Green Tomatoes?

1munchy1 Aug 7, 2009 08:22 AM

My Green Zebra just bit it. I don't know, it looks like a gopher or something chewed the roots, bevause all the leave just died and the stem looks all bumpy.

I have to sadly rip it out, but there are a lot of green little zebra lets-large enough to eat, but not ripe yet.

Any solid fried green tomato recipes?

Any other thing I can do with them?

R.I.P. My beloved green zebra. We hardly knew ye. :(

  1. Click to Upload a photo (10 MB limit)
  1. c
    ChiliDude RE: 1munchy1 Aug 7, 2009 10:45 AM

    Sorry, no fried green recipe, but I pickle the green tomatoes that are left on the vines at the end of the growing season. The pickling solution is the same as used for bread and butter pickles made with cucumbers. I have not searched for any pickling ingredients on the 'net before reading your posting, but there must be some if one uses the correct keywords.

    The pickled green tomatoes are sweet, and are great for burgers.

    1. Uncle Bob RE: 1munchy1 Aug 7, 2009 11:03 AM

      1/4 in slices.......Salt & pepper.....Meal, and pan/deep fry.


      2 Replies
      1. re: Uncle Bob
        1munchy1 RE: Uncle Bob Aug 7, 2009 11:16 AM

        No egg or flour? How does the meal stay on?

        1. re: 1munchy1
          Uncle Bob RE: 1munchy1 Aug 7, 2009 11:27 AM

          The tomato slices have enough moisture to cause the meal to adhere....

          Have Fun!

          PS.....If it makes you happy...add a little flour to the meal..

      2. r
        rockycat RE: 1munchy1 Aug 7, 2009 11:05 AM

        There are some basic variations on the theme, but I prefer to slice them between 1/4 and 1/2-inch thick, dedge in cornmeal seasoned with salt, pepper, and cayenne, and shallow fry in a cast iron skillet. Some will dip the tomato in milk or beaten egg first and some will add flour to the cornmeal mixture.
        I like to serve the tomatoes with a remoulade sauce but you can use just about any sauce that tickles your fancy,
        Sorry about the Green Zebra. At least you don't have deer. They took out about 1/3 or more of our tomatoes this year.

        1. l
          LauraGrace RE: 1munchy1 Aug 7, 2009 11:59 AM

          I do half flour, half cornmeal. Salt and pepper VERY THIN slices of green tomato, dredge in flour/cornmeal mixture, fry in shallow oil over medium-high heat, preferably in cast iron, until the slices are deep golden brown, turning only once. Very thin slices are key! Otherwise you get a very weird crunchy/slimy/squishy texture. Thin thin thin.


          1. k
            katecm RE: 1munchy1 Aug 7, 2009 12:08 PM

            I usually do fried green tomatoes (dredge in flour, then egg wash, then cornmeal or bread crumbs) as an appetizer with a spicy fresh tomato sauce, but I made them as a meal last week with a tomato, chorizo and red pepper sauce. It was a really nice meal.

            1. HamOnMyBones RE: 1munchy1 Aug 7, 2009 01:15 PM

              they actually have some really good mixes at the store that we used once when we made fried green tomatoes. they turned out really well, but I can't remember the brand we used

              1 Reply
              1. re: HamOnMyBones
                Fritter RE: HamOnMyBones Aug 7, 2009 01:39 PM

                Welcome to CH! BTW Great handle. I got a good chuckle out of that.

              2. l
                Lynndsey Rigberg RE: 1munchy1 Aug 7, 2009 02:55 PM

                Ever since working in the south (deep, deep south) I became a huge fan of fried green tomatoes. Can't find decent ones easily around West LA, so I went on a mission to find the best recipe. My fav that I now use is from Chef John's blog.

                here's the link - sorry about the plant! : (


                4 Replies
                1. re: Lynndsey Rigberg
                  Phurstluv RE: Lynndsey Rigberg Aug 7, 2009 04:41 PM

                  Try frying up some local red tomatoes with boursin cheese smeared on one cut side, egg wash, panko or meal, and fry in a nonstick skillet with olive oil, it's TO DIE FOR!!

                  1. re: Phurstluv
                    chef chicklet RE: Phurstluv Aug 8, 2009 08:18 AM

                    oh heck yeah the bacon grease, I'm there.

                  2. re: Lynndsey Rigberg
                    alkapal RE: Lynndsey Rigberg Aug 8, 2009 06:41 AM


                    must fry in bacon grease.

                    1. re: alkapal
                      chef chicklet RE: alkapal Aug 8, 2009 08:18 AM

                      oops! Meant to respond to you! lol, see what bacon grease does to me!

                  3. wekick RE: 1munchy1 Aug 9, 2009 08:14 AM

                    Had the best FGT ever-very thin sliced, very thin breading so that the sugar in the tomatoes caramelized making darker spots-delicious.

                    Show Hidden Posts