What is a good recipe for Fried Green Tomatoes?

Question

The best ones that I have EVER eaten were at Vickery's Bar & Grill in S.C. and I cannot find the recipe for those... They had tons of sour cream.

Answer 1

2 lb Green tomatoes
4 ea Eggs
1 1/4 c Corn meal
3/4 c Water
1/4 c Minced chives
1 tb Salt
1/4 ts Pepper, fresh ground
1/4 c Butter or margarine

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
well between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter or margarine until bubbly. Dip
the tomato slices into batter, and brown quickly on both sides. Serve
at once.

Answer 2

Kentucky Style Fried Green Tomatoes
INGREDIENTS
1/2 cup bacon grease
1/3 cup all-purpose flour
3/4 cup cornmeal
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
1 green tomato, cut into 1/4 inch slices
DIRECTIONS
Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork.
Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

Answer 3

INGREDIENTS
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
DIRECTIONS
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Source:
http://allrecipes.com/recipe/best-fried-green-tomatoes/detail.aspx

Try
http://www.foodnetwork.com type in fried green tomatoes and a list will come up. I love fried green tomatoes too, they are delicious!

Answer 4

Fried Green Tomatoes
4 large green tomatoes
2 cups plain white corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil


Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper. Dip each slice in corn meal and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot.

Answer 5

Sour cream is okay ...I guess...
As for me, I am a purest!
Wash your green tomatoes,slice them thin.
Dust them with flour with a touch of salt and pepper added.
Heat an iron skillet, melt a goodly portion of real butter with a drop of vegetable oil in it (the oil keeps the butter from burning)
Put the tomato slices into the pan and cook over a medium heat till lightly brown.
Gently turn the slices and brown the other side.
Move onto a plate and eat!
Mmmmmmm sooo good!
BTW This is the same way that my Great Grand mom cooked them in a lumber camp in the late 1890! Bless you Grannie !

Answer 6

Fried Green Tomato Sandwiches:

1 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
Dash ground red pepper
4 large green tomatoes, cut into 1/4-inch-thick slices
2 large eggs, lightly beaten
1/4 cup butter or margarine
8 lettuce leaves
1 large sweet onion, thinly sliced
1 (16-ounce) package bacon, cooked
8 sandwich rolls, split
1/3 cup Ranch dressing

Stir together first 4 ingredients in a shallow bowl.

Dip tomato slices in egg, and dredge in breadcrumb mixture.

Melt butter in a large skillet over medium heat. Cook tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.

Layer lettuce, onion, fried green tomatoes, and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.

Yield: Makes 8 servings

Answer 7

Angel, I found their menu on line. One of the ingredients mentioned was feta cheese. You could try feta in place of the goat cheese. If this is the one:

http://www.americascuisine.com/restmenu.cfm/cityId/1/restId/55

Green Tomatoes with Goat Cheese

Olive oil

4 medium green tomatoes, cored and sliced 1/2-inch thick

1 tablespoon balsamic vinegar

2 teaspoons minced fresh oregano leaves

1 cup crumbled goat cheese or feta

4 teaspoons olive oil

Salt and black pepper, to taste

Coat a shallow baking dish with oil. Place tomato slices in dish in single overlapping layer. Sprinkle tomatoes with vinegar, then scatter minced oregano on top. Add crumbled cheese and drizzle with olive oil.

Broil tomatoes until tomatoes are hot and cheese begins to brown, 7 to 8 minutes. Season with salt and pepper to taste. Makes 4 side servings.

www.fabulousfoods.com

Answer 8

OOOO!!!! YUMMY!!!
I like mine soaked in buttermilk, coated with flour & corn meal & fried in bacon grease!!!!!!!!!

But being healthier now than I was as a kid, now I fry in canola oil.
OH!!! & also there is a pre-packaged mix from the WHISTLE STOP CAFE - I have found it in the produce section of the store along with other WHISTLE STOP stuff - - - - It's Yummy!!!!!

Never had fried green tomatoes with sour cream before......

Answer 9

I like beer batter, like for onion rings only use half flour and half cornmeal.

1 beer
1/2 cup cornmeal
1/2 cup flour
salt and pepper to taste

Mix ingredients, dip tomato slices and deepfry

Answer 10

CRUNCHY FRIED GREEN TOMATOES WITH FRESH TOMATO SALSA
Paired with homemade salsa, these old-fashioned fried green tomatoes get a nineties update.
2 pounds green (unripe) tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa




Preheat oven to 375°F.
Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands.

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet.

In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes.

Serve tomatoes topped with salsa.

Serves 4 as a first course.