By Stinkerbell on June 21, 2004
Photo by Zurie
Photo by Zurie
"I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates."
Serving Size: 1 (1216 g)
Servings Per Recipe: 1
"I have never ever made Fried Green Tomatoes before -- until a "wild" tomato plant grew from a seed at our front door recently, just before winter struck. Unfortunately it flourished into winter, which is just too cold for tomatoes! So I harvested some of the large green tomatoes it bore, on a very cold rainy day ... Then I read through the recipes here, and this recipe sounded just right! And so it was!! Thank you, Stinkerbell, it is a great recipe! (A great reminder of a film I've watched twice -- "Fried Green Tomatoes at the Whistle Stop Caf?"!!) The flour covering did not slip off, and the slices fried to a lovely golden brown!"
"Yummy!! I had to find a way to use up tomatoes that got knocked down in a bad storm and this was perfect! I'm tempted to pick all of my green tomatoes and make this every week."
"This was our first time making green tomatoes at home. We have ordered them out a few times, but they have met with mixed reactions as a couple of people in the house don't like cornmeal. Needless to say, it was a real treat to find this recipe without it. The buttermilk/egg soak combined with the flour fried up to a very nice crisp crust, and the tanginess of the buttermilk went very well with the flavor the tomatoes. Thanks Stinkerbell for a real treat!"
"Perfection. I don't have good luck with fried green tomatoes if the recipe calls for cornmeal, the coating always falls off during frying. But this was a success and delicious! Hubby liked his with some Tabasco sauce and I with only a sprinkle of salt and pepper. I could eat a whole plate of these and be very happy. Interesting use of the buttermilk for soaking. Too bad green tomatoes aren't available year round."
"This technique of soaking the tomatoes in the buttermilk mixture yielded a moist inside & crispy outside treat. The breading was just right, not to too thin and not to thick. I liked the plainess of only seasoning with salt and pepper, no other spices were needed. I served them with ranch dressing as a dip and my DH raved about them. An excellent recipe for this time of year. I think I'll try the buttermilk mixture and this technique on the zucchinni my neighbor gave me from her garden!! "