Comments on: Not So Fried Green Tomatoes http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/ Tue, 06 Jan 2009 05:53:38 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Lynn http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-3993 Lynn Tue, 19 Aug 2008 02:59:52 +0000 http://chewonthatblog.com/?p=253#comment-3993 Try dipping egg-coated green tomatoes in Italian style bread crumbs! Yumo! Try dipping egg-coated green tomatoes in Italian style bread crumbs! Yumo!

]]> By: Jennifer http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-3655 Jennifer Mon, 02 Jun 2008 14:35:43 +0000 http://chewonthatblog.com/?p=253#comment-3655 I live in Atlanta and went out to one of the best resturants in town. They serve an appetizer called green tomatoe fries. I have never had them sliced like fries before, but it was an excellent finger food, paired well with a cracked pepper spiced bleu cheese dip. I live in Atlanta and went out to one of the best resturants in town. They serve an appetizer called green tomatoe fries. I have never had them sliced like fries before, but it was an excellent finger food, paired well with a cracked pepper spiced bleu cheese dip.

]]> By: Sheri http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-3509 Sheri Sat, 17 May 2008 14:22:03 +0000 http://chewonthatblog.com/?p=253#comment-3509 Hi, the way we make fried green tomatoes, is by using cornbread batter. I do not make a sweet corn bread. I slice my tomatoes and then salt them. I put canola oil in a cast iron skillet and heat. I dip the tomatoes in the batter and then fry until golden. I usually always have batter left over, so I just pour the batter up and fry, like I was making pancakes. Hope this helps Hi, the way we make fried green tomatoes, is by using cornbread batter. I do not make a sweet corn bread. I slice my tomatoes and then salt them. I put canola oil in a cast iron skillet and heat. I dip the tomatoes in the batter and then fry until golden. I usually always have batter left over, so I just pour the batter up and fry, like I was making pancakes. Hope this helps

]]> By: k http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-2982 k Mon, 25 Feb 2008 04:27:21 +0000 http://chewonthatblog.com/?p=253#comment-2982 hiya not sure if this has been suggested but - i use my grandfather's seeds, so i am not sure what type of tomato i use but i believe theyre sold in heirloom catalogues as green tomatoes. they're really meaty, low on seeds, and very firm and tart when picked just before blushing yellow or pink. the stalks are thicker and hairier than typical varieties, darker green and extremely fragrant. I slice thick and finely sea salt them, they need to rest a a minutes before they are moist enough for the flour. I also like to then coat them in milk & yoghurt or egg & water then more flour or panko bread crumbs. i always fry in a cast iron pan with safflower oil and sometimes i add a bit of bacon or pork drippings yum. you can fry them on a bit higher heat than you would chicken since you dont need to thoroughly cook the tomatoes. when they're done, give them a minute or two to congeal while you're pouring a bowl of grits or hot lady peas and grabbing the hot sauce. i also like to eat them with ariston balsamic vinegar over dandelions blanched and rinsed in cold (unless you could use a liver tonic :) then sauteed in garlic and onions. itadakimasu! hiya not sure if this has been suggested but - i use my grandfather’s seeds, so i am not sure what type of tomato i use but i believe theyre sold in heirloom catalogues as green tomatoes. they’re really meaty, low on seeds, and very firm and tart when picked just before blushing yellow or pink. the stalks are thicker and hairier than typical varieties, darker green and extremely fragrant. I slice thick and finely sea salt them, they need to rest a a minutes before they are moist enough for the flour. I also like to then coat them in milk & yoghurt or egg & water then more flour or panko bread crumbs. i always fry in a cast iron pan with safflower oil and sometimes i add a bit of bacon or pork drippings yum. you can fry them on a bit higher heat than you would chicken since you dont need to thoroughly cook the tomatoes. when they’re done, give them a minute or two to congeal while you’re pouring a bowl of grits or hot lady peas and grabbing the hot sauce. i also like to eat them with ariston balsamic vinegar over dandelions blanched and rinsed in cold (unless you could use a liver tonic :) then sauteed in garlic and onions. itadakimasu!

]]> By: Chew On That » Blog Archive » My Garden Is Dying! http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-965 Chew On That » Blog Archive » My Garden Is Dying! Fri, 28 Sep 2007 20:17:35 +0000 http://chewonthatblog.com/?p=253#comment-965 [...] I still need to try making Fried Green Tomatoes again! This entry was posted on Friday, September 28th, 2007 at 2:17 pm and is filed under [...] [...] I still need to try making Fried Green Tomatoes again! This entry was posted on Friday, September 28th, 2007 at 2:17 pm and is filed under [...]

]]> By: Sarah http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-685 Sarah Fri, 07 Sep 2007 14:51:51 +0000 http://chewonthatblog.com/?p=253#comment-685 <p>Wow and a BIG thanks to everyone for giving me advice! I haven't had a chance yet to try any of these but I plan on it sometime real soon and I am so excited to try all these different and creative ways. It seems like from reading what most of everyone is telling me, that FLOUR is the best ingredient. So that is what I will try next. I want to try and respond to all of you the best I can so here I go-</p> <p>Angie- Thanks for the recipe! I always love recipes that come with a memory or story behind them!</p> <p>Gary- A word of advice to you- be careful with six tomato plants! I was honestly kidding myself thinking two would be fine. BUT I also have a small area where my garden was planted. The plants will grow tall and big overnight. You will have no idea what happened. It is very strange but exciting. Good luck with your garden! </p> <p>doccat5 - thanks for making me smile with your story.</p> <p>russell - garlic powder sounds fantastic! I am for sure using that!</p> <p>Sueshe - Fried Soup! Delicious! It sounds like a person would have to have some patience for this recipe but when I have the time I will try this. I am hungry just thinking about it!</p> <p>Jesse- No I haven't tried an herb garden yet. I did plant basil this year and now I have three huge plants in my garden. I think next year I will focus less on so many tomatoes and cucumbers and more on herbs. Any advice?</p> <p>Thank you to; Sharon, flowergirl, snicker, sheriberi, Carole D, Linda, Marybeth, Micki, Patricia, and eli! I am grateful that all of you were here to help me in my time of desperate need!</p> Wow and a BIG thanks to everyone for giving me advice! I haven’t had a chance yet to try any of these but I plan on it sometime real soon and I am so excited to try all these different and creative ways. It seems like from reading what most of everyone is telling me, that FLOUR is the best ingredient. So that is what I will try next. I want to try and respond to all of you the best I can so here I go-

Angie- Thanks for the recipe! I always love recipes that come with a memory or story behind them!

Gary- A word of advice to you- be careful with six tomato plants! I was honestly kidding myself thinking two would be fine. BUT I also have a small area where my garden was planted. The plants will grow tall and big overnight. You will have no idea what happened. It is very strange but exciting. Good luck with your garden!

doccat5 - thanks for making me smile with your story.

russell - garlic powder sounds fantastic! I am for sure using that!

Sueshe - Fried Soup! Delicious! It sounds like a person would have to have some patience for this recipe but when I have the time I will try this. I am hungry just thinking about it!

Jesse- No I haven’t tried an herb garden yet. I did plant basil this year and now I have three huge plants in my garden. I think next year I will focus less on so many tomatoes and cucumbers and more on herbs. Any advice?

Thank you to; Sharon, flowergirl, snicker, sheriberi, Carole D, Linda, Marybeth, Micki, Patricia, and eli! I am grateful that all of you were here to help me in my time of desperate need!

]]> By: eli http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-671 eli Thu, 06 Sep 2007 20:06:21 +0000 http://chewonthatblog.com/?p=253#comment-671 I slice thin dip in flour and fry in 0trans crisco oil until brown to dark brown. My family likes them cooked from a little to alot. Don't need bread crumbs or anything else. When done add salt and pepper. Eli I slice thin dip in flour and fry in 0trans crisco oil until brown to dark brown. My family likes them cooked from a little to alot. Don’t need bread crumbs or anything else. When done add salt and pepper. Eli

]]> By: Linda, Newtown, PA http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-668 Linda, Newtown, PA Thu, 06 Sep 2007 19:04:17 +0000 http://chewonthatblog.com/?p=253#comment-668 We allways used green or slightly pinkish tomatoes and sliced them about 1/4" thick. They got dusted in seasoned flour and fried in vegatable shortening in a cast iron pan. Allow crust to form on side one before flipping and frying on other side. Make sure to NEVER mix up the flour shaker can with the confectioner's sugar shaker can! What a mess!! We allways used green or slightly pinkish tomatoes and sliced them about 1/4″ thick. They got dusted in seasoned flour and fried in vegatable shortening in a cast iron pan. Allow crust to form on side one before flipping and frying on other side.

Make sure to NEVER mix up the flour shaker can with the confectioner’s sugar shaker can! What a mess!!

]]> By: russell wozniak http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-658 russell wozniak Thu, 06 Sep 2007 05:46:17 +0000 http://chewonthatblog.com/?p=253#comment-658 here is my recipe slice tomatoes about 1/4 to 12 inch use 1 egg in1 1/2cups milk mix dip slices in milk mix. Breading mix conbinei 1cup flour 1cup crushed potato chips a tasp of suger 1Tsb onion powder 1Tsb garic powder or you can sprinkle onion an garlic powders on top as cooking after you have fliped your fried tomatoes add a clump of shered cheese to the browned side remove from pan place on paper towles to drain. The trick to making this is haveing HOT cooking oil in the pan PS the kids love ranch dressing or chip dip on then here is my recipe slice tomatoes about 1/4 to 12 inch use 1 egg in1 1/2cups milk mix dip slices in milk mix. Breading mix conbinei 1cup flour 1cup crushed potato chips a tasp of suger 1Tsb onion powder 1Tsb garic powder or you can sprinkle onion an garlic powders on top as cooking after you have fliped your fried tomatoes add a clump of shered cheese to the browned side remove from pan place on paper towles to drain. The trick to making this is haveing HOT cooking oil in the pan PS the kids love ranch dressing or chip dip on then

]]> By: Patricia Wright http://chewonthatblog.com/2007/08/27/not-so-fried-green-tomatoes/comment-page-1/#comment-651 Patricia Wright Thu, 06 Sep 2007 00:00:01 +0000 http://chewonthatblog.com/?p=253#comment-651 I learned to make Fried Green Tomatoes this summer and they are soooooo good!! Slice tomatoes (be sure and peel them), dip them in flour then in milk or buttermilk. Make a mixture of Panko Bread Crumbs and grated parmesan cheese and coat each slice. Fry in hot oil and enjoy. I learned to make Fried Green Tomatoes this summer and they are soooooo good!!
Slice tomatoes (be sure and peel them), dip them in flour then in milk or buttermilk. Make a mixture of Panko Bread Crumbs and grated parmesan cheese and coat each slice. Fry in hot oil and enjoy.

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