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| ORIGINAL SOUTHERNER'S FRIED GREEN TOMATOES | |
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fresh green tomatoes flour salt pepper vegetable oil Slice tomatoes about 1/4-inch thick. Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted. IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy. Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES. Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain. I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready. Good luck! Submitted by: Melissa Rogers | |
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recipe reviews #1403
karen says:
The recipe is ok but instead of flour try corn meal.
#2314
Linda says:
Recipe is sooooo much better if fine Ritz Cracker crumbs are used instead of flour -- maybe an Ohio version of the original Southern recipe?
#28940
Phyllis Chittum (Virginia) says:
Fried tomatoes have a delicate taste. Sprinkle both sides with Lemon Pepper before frying... this doubles the taste.
#40251
C (Virginia) says:
We fry them with Prego Italian bread crumbs and dip them in ranch dressing or sour cream, try it I promise it's SOOOOO GOOD.
#44314
GC (Maine) says:
I am excited about trying this recipe. I haven't had these since I was a kid, over 40 years ago in S. Carolina.
#68457
Phyllis Chittum (Virginia) says:
I do this exact recipe - except I add a little corn meal in with the flour... and MORE important... sprinkle each slice of tomato - with LEMON PEPPER... this actually doubles the flavor... fantastic.
#72192
Phyllis (Virginia) says:
For really FANTASTIC fried green tomatoes - add lemon pepper to the dredging mixture. The lemon pepper actually doubles the flavor of Fried Green Tomatoes.
#96171
Kim (Kansas) says:
Followed your directions and made the crispiest, most delicious fried tomatoes ever. Thanks for the tip to leave them salted and sitting out for six hours. I was skeptical but it made all the difference.
#102120
CS (North Carolina) says:
Yep, My Mama taught me to mix 1/2 flour and 1/2 corn meal (both self-rising) instead of using just flour. By the way, I am from North Carolina and this recipe IS absolutely written correctly. And the part where the other family members hover around the stove is true too. Hubby eats them as fast as I can slide them onto the plate.
#112270
Mercede (Washington) says:
Made this recipe with the addition of the lemon pepper and 1/2 flour 1/2 corn meal mix. They all would have tasted amazing but I made the mistake of over seasoning a batch. Big mistake be careful because the lemon pepper really does add a lot of flavor!
#127500
Phyllis Chittum (Virginia) replies:
PLEASE... just one time... sprinkle each tomato (both sides) with "lemon-pepper" - before frying. This enhances the flavor 2-3 times over. If you try it just one time - you will always do this. It IS fantastic!
#176741
Ryq (Washington) replies:
Phyllis, What do you think about adding Lemon Pepper? Any strong feelings about it?
#178481
Barbara (California) says:
This is my "go to" recipe! It is the best and is so simple!
#180635
Phyllis (Virginia) says:
Fried green tomatoes have a delicate taste. If you want to actually "double" the taste... sprinkle each side of tomato with lemon pepper before frying. You will be amazed!
#181865
Chuck R. (Illinois) says:
Coating mix: 1 cup flour, 1/2 cup corn meal, 1/4 cup corn starch. Sprinkle with lemon pepper, dip in egg then flour mixture.
#189990
Foodie (Ohio) says:
This is the way my Appalachian mother made hers. They were so good. She made cream gravy from the drippings and served that over her wonderful homemade bread.. I love that as much as the fried tomatoes. BTW, she would only use green tomatoes that would be red if allowed to ripen, They are more tart.
#190501
Real Person (Georgia) says:
The recipe I use also adds a small amount of sugar and balances the tartness of the tomatoes.
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