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I’ve made these for quite some time. I also make what I call Mayo with an Attitude. Here are the ingredients.1 cup mayonnaise1 tablespoon Dijon mustard2 cloves garlic, minced1 whole jalapeno chile pepper, minced2 tablespoons fresh lemon juice2 tablespoons tomato paste1 teaspoon paprika1/2 teaspoon Tabasco sauce, or to taste2 tablespoons fresh chives, snippedcoarse salt and freshly ground black pepper to tasteThis is one great dipping sauce.
I just made a batch of these, they are great! I omitted the buttermilk as my husband is allergic. I also added some extra seasonings to the cornmeal/flour mixture like garlic powder. It may sound strange, but I ate a couple plain with sprinkled salt and thought they would taste really good with some good marinara sauce.
Great! My first time and they came out perfect. I hope to save this recipe.
I’m sure these these great, but seems like a lot of trouble to me. Slice those tomatoes thin–1/4 inch or less. Sprinkle cornmeal mix on a platter and lay the slices on top of the cornmeal. Sprinkle each slice with a little salt and pepper. Turn over slices and repeat. Let them sit for 15 minutes to draw out the juices. Spoon more cornmeal mix over the top of the slices and spread gently with your hands to cover well. Let them sit for 10 minutes or so until the breeding coats them. Sprinkle a bit more on, then turn over and do the same on the other side. The longer they sit, the more the breading will build up. Fry in 1/4″ of olive oil over medium high heat until crisp and brown on one side, then turn and brown the other side. Serve plain or dip in Ranch Dressing.
I’m 77 yrs old and grew up eating fried green tomatoes. As did my mother. And all in NE Minnesota. It’s very logical when you think about it, as back in the day you’d be hard pressed to ever find a tomato ripening on the vine. Growing season was too short for the varieties available back then. Now we have to grab them early as they’ll be ripe before you know it. My mother just used seasoned flour/egg/flour. I will print your recipe & try it. Sounds yummy.
If you use buttermilk you do not need the egg. It comes out lighter and crisper.
Hi. I have a very basic question. Are the green tomatoes just unripe tomatoes? Or are they a special variety of tomatoes that are green? Thanks
Hello Ania, they are unripe tomatoes.
Thank you so much! I have a bunch if unripe tomatoes in my garden still. I am so excited to try this recipe! Thanks for the great blog!
Hi, I too, were curious as to whether they were actually unripe tomatoes or a specific variety. After much research I found out that its actually a variety of tomato, which are green when they are ripe. Most articles stated that they were Heirloom tomatoes, the green variety, as heirlooms also come in a red variety. I purchased some today and plan on making them tomorrow, I cant wait!
Also, during my research I found out the unripe green tomatoes contain a toxin. The smaller and harder the unripe tomato is, the more toxin it contains. But in one article it said you would need to consume quite a bit for the toxin to effect you.
Idk, just wanted to share my research
I plan to use your recipe tomorrow, it sounds delicious!
Joanne your research is incorrect, classic fried green tomato recipes call for unripe tomatoes! This is a very old southern tradition. It is NOT a type of tomato. They use unripe over ripe because 1. Back in the day ripe red tomatoes werent common in the south since the growing seasons were shorter with common tomato varties so they created recipes to enjoy unripe green tomatoes. 2. Green and unripe are firm enough to hold their shape when fried. A ripe tomato will not not hold its shape or fry right so dont use ripe tomatoes like the heirloom you mention and expect them to fry well as they will be too soggy and fragile to eat 3. This is a recipe that cooks the tomatoes and so is 100% safe and toxin free.
Many raw veggies and fruits have small trace amounts but once you cook them they are toxin free or even when raw the traces are so negligible they dont affect people unless consumed in impossible quantities at once. People not from the south mistake tomatillos for “green tomatoes” but they arent and niether are your heirloom colored variery. Unriped tomatoes are 100% the green tomatoes in popular southern recipes. You can substitute but it will not be the same at all.
I mix Martha White’s Buttermilk Cornmeal Mix with seasoned panko bread crumbs instead of plain cornmeal and bread crumbs. That gives the tomatoes extra crunch.
I deviated from my usual recipe & tried this one out. My other half complained that they’re cut too thick & greasier than normal because I cooked them on medium instead of med high. I think they’re great & love how the Cajun seasoning brings out the tanginess
Too much seasoning takes away the tangy taste of the tomatoes, I use only CORNMEAL salt and pepper…
In our family, we just dredge the green tomatoes in seasoned flour (just salt & pepper) and fry in Bacon grease. They are truly a taste of my youth. My Mom is 86 and in assisted care and this makes me think of her. I wish she could be home. We always fixed this with Liver, Onions & Bacon with the fried green tomatoes and spinach seasoned with lemon & salt. I really miss my Mom.
I just love Green Fried Maters. I put them on my Blue Pig Burgers. I grind my own beef using a 85% to 15% mixture of beef and fat. I grind it a second time with a smaller die, then mix in ground up Hog Jowl Bacon and Blue Cheese, salt and pepper to taste. I make up plenty and vaccum seal them to put in the freezer. I freeze the Green Fried Tomatoes on baking sheets first, then vaccum seal them. That way, they don’t stick together in the bag.
If I make this again, I’ll not use the cornmeal mixture. I buy 3 minute oatmeal and process it in my food processor until it’s like a flour. I mixed the oatmeal, breadcrumbs and spices, (onion powder,garlic powder etc), for the final breading. I love to use a cornmeal mixture when I’m making fried zucchini, but I felt the green tomatoes didn’t call for it.
From childhood I was curious about this and I’ve finally tried it out. Absolutely delightful. I immediately recommended to my best friend. I’ll certainly be having this again soon.
I brush on mustard before dipping in milk. It gives them an awesome kick! Worth trying!
Real close to my recipe! Just before you remove them from the skillet sprinkle a little fresh grated parmesan on them. Serve with a bottle of Texas Pete and Buttermilk Ranch Dressing! The heat from the Pete and the cool from the ranch is incredible!
We ate these growing up at grandma’s house in central Illinois. She learned to cook as a “housegirl” for folks in Missouri during the Depression era after losing her mother at a young age. Dredged in flour, fried in bacon grease. But her twist – served with homemade grape jelly “to cut the tart.” Today I’m in my 40s and still eating them with jelly – but fried in canola oil. Delicious! Although I do plan on eating them with the ranch dressing next time I make them. Sounds good!
Who cares about ‘authentic’? The question is ‘are they good?’. If the answer is ‘yes’, you’ve made them right.
I just made this dish with some green tomatoes that we got from our CSA farm. I used sunflower seed oil that we also get from our farm. I followed the recipe as written and thought they were delicious, plus they looked just like your picture!
I don’t care if these aren’t “authentic” – cause they were FABULOUS. We ate them with jalapeno ranch dressing on the side. Now I can’t wait to get my hands on some more green tomatoes!