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    You are in: Home / Community Forums / Cooking Q & A / Friend Green Tomatoes
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    Friend Green Tomatoes

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    brebis
    Fri Feb 15, 2013 3:35 am
    Regular "Line Cook" Poster
    My husband is currently in Alabama and is raving about Fried Green Tomatoes. I have heard of this but never tried it. Is it actually green tomatoies or, as a friend has suggested tomatillos. Sorry if this seems a dumb question but I would love to have a go at making it. Thanks
    DrGaellon
    Fri Feb 15, 2013 5:59 am
    Food.com Groupie
    These are generally made, I believe, with a heirloom tomato variety which stays green even when ripe. They are not made with tomatillos.
    SarasotaCook
    Fri Feb 15, 2013 9:11 am
    Food.com Groupie
    I have never used a green heirloom for this. Traditionally they are made from UNRIPE green tomatoes.

    Traditionally they were seasoned with salt and pepper, dredged in corn meal, then fried in bacon fat.

    Many use a recipe where: They are lightly dusted with flour seasoned with salt and pepper, often a little cayenne, then dipped in egg and milk, and finished in corn meal.

    Many also use bread crumbs, but this is not traditional. Some even mix bread crumbs with the corn meal or flour with the corn meal.
    -----------------------

    I follow the recipe where I season with salt and pepper, then lightly dust with flour which is seasoned with a little cayenne, Then dip in a mix of eggs and milk. And finish in corn meal. I fry in vegetable oil (pan fry, not deep fry).

    I find the flour dip first, really helps the corn meal stick to the tomato.

    BUT, JUST UN RIPE Tomatoes is all you need. Many markets do sell them. But NO tomatillas.
    brebis
    Fri Feb 15, 2013 9:43 am
    Regular "Line Cook" Poster
    Thank you for your very helpful reply. Living in France we do not have unripe tomatoes in the shops or markets. I will just have to wait until I have this year's tomato crop. Many thanks.
    SarasotaCook
    Fri Feb 15, 2013 11:56 am
    Food.com Groupie
    brebis wrote:
    Thank you for your very helpful reply. Living in France we do not have unripe tomatoes in the shops or markets. I will just have to wait until I have this year's tomato crop. Many thanks.


    Just to note, the green heirlooms are wonderful, I eat them often. However, the green tomatoes are LESS juicy, and much FIRMER which is what you need for the fried green tomatoes.

    There are many variations of the basic recipe. I tried a few until what I found that I liked best. Good luck. They are delicious.

    I made a couple of batches this year with mine. Always delicious!

    Good luck
    Zeldaz
    Fri Feb 15, 2013 11:59 am
    Food.com Groupie
    You can make fried tomatoes with red ones, as long as they are very firm and slightly under-ripe.
    brebis
    Fri Feb 15, 2013 12:15 pm
    Regular "Line Cook" Poster
    Thank you I will give it a try. We get imported tomatoes at the moment which are very hard. It will save waiting until summer.
    brebis
    Fri Feb 15, 2013 12:17 pm
    Regular "Line Cook" Poster
    Thank you. I am looking forward to trying them. My only regret is that it will be here in France and not in USA. Well perhaps one day.
    ala-kat
    Fri Feb 15, 2013 3:16 pm
    Food.com Groupie
    I am from (and in) Alabama, and have been around fried green tomatoes all my life. They are just plain old un-ripe green tomatoes, best when fresh from the vine . My suggestion would be that if your first attempt is less than stellar, DO NOT GIVE UP. My first try was not what I had hoped it would be. It may take a few tries to find the coating and technique that works best for you, but well worth the effort. They will always be good, just find that sweet spot that really works for you. icon_biggrin.gif

    The biggest issue I see with fried green tomatoes is they can be too greasy. They are coated and pan fried. If the oil is not hot enough, the outside takes too long to cook and the inside gets greasy and mushy. The tomato should still be firm, with a nice crunchy coat on it.
    brebis
    Sat Feb 16, 2013 12:55 am
    Regular "Line Cook" Poster
    Thank you for the reply and especially for the encouragement. My husband has tried them while in Alabama and is raving about them so I just have to try them. Unfortunatley think I will have to wait until summer when the tomatoes are growing. Once again, many thanks. Have a good weekend
    ala-kat
    Sat Feb 16, 2013 3:19 am
    Food.com Groupie
    I will say this...I have no idea where all these restaurants get their green tomatoes as they are far from a staple in the stores around here. They are seasonal, and most people let their tomatoes ripen. It is usually at the end of the season, after getting your fill of ripe tomatoes, do people start working with the green ones before it all goes to seed.

    Not to get too personal, but is your husband a part of the team here in Alabama to discuss doing business (what exactly, I'm not sure...but I do know it was mentioned on the news)?

    Wishing you a great weekend too icon_biggrin.gif
    brebis
    Sat Feb 16, 2013 7:00 am
    Regular "Line Cook" Poster
    Many thanks for taking the time to reply. No my husband is not part of the team. He is minding an adolecent who is there to study but like so many at that age he would prefer to swim, snorkel, go to the beach, etc. My husband has to make sure that he goes to school, fix any problems etc. (And he calls it work)!! I just wish this youngster had a sister then I could go too. I have never been to Alabama (it is not somewhere we hear a lot about in France) but I would love to go. I love to travel and see how other people live, eat (especially eat) , work, etc. We have friends who live in Tombstone, Arizona and see them occassionally, and try to include it as part of a longer trip. I hope to visit New Orleans one day too. Hope you have a lovely weekend too. Here it starting to feel a bit more like spring and the sun is shing (finally). Once again, very many thanks, I really appreciate it. Bon weekend
    SarasotaCook
    Sat Feb 16, 2013 9:21 am
    Food.com Groupie
    ala kat - My friend is up in OH and she gets them year round at a local fresh market. I know Whole Foods also carries them; I have also seen them in specialty markets as well. Even my grocery store now and then, down here in FL gets them in.
    I can pretty much get them year round in FL, but I know up north they also are available, but probably less available, just look around.
    ala-kat
    Sat Feb 16, 2013 11:39 pm
    Food.com Groupie
    SarasotaCook wrote:
    ala kat - My friend is up in OH and she gets them year round at a local fresh market. I know Whole Foods also carries them; I have also seen them in specialty markets as well. Even my grocery store now and then, down here in FL gets them in.
    I can pretty much get them year round in FL, but I know up north they also are available, but probably less available, just look around.


    It may be that I've never looked for them, but I really don't remember seeing them anywhere. I don't go to Whole Foods as it is further than I want to go, and I take issue with some of their prices icon_eek.gif . I can usually find most things either in Publix (never saw green maters there) or the farmer's market, where I've never noticed them either. Could be my timing, as I know it's not the demographics...we LOVE green tomatoes around here. If they carry them, we will come icon_biggrin.gif I'll be keeping a closer eye in the future.

    I hope brebis can find some green tomatoes to try. The one other thing I would add would be to do it one tomato at a time until they find the right mix for themselves. Once that happens, cook up a whole batch icon_biggrin.gif
    SarasotaCook
    Sun Feb 17, 2013 12:08 am
    Food.com Groupie
    Keep an eye out. I never noticed them either ... then all of a sudden - there they were. I think I just passed them buy. Sometimes a Hispanic/Mexican market carries them too. I know mine does.
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