HOME > Chowhound > Home Cooking >


Fried Green Tomatoes?

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


      2 Replies
      1. re: Uncle Bob

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

        1. re: 1munchy1

          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. 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. 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. 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. 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

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

              2. 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

                  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

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

                  2. re: Lynndsey Rigberg


                    must fry in bacon grease.

                    1. re: alkapal

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

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