I want to FRY some green tomatoes..what a good mixture to coat them with?

Question

mom says flour and salt and pepper ..I say cornmeal,flour sugar and salt and pepper..whos right? How do yall do it? Real cookers only please..No silly folk please

Answer 1

First off, don't argue with Mom, unless it is in your kitchen. Of the two you listed, yours is better (sorry Mom).

When pan frying, I always use a little corn meal in the flour.

Fried Green Tomatoes don't need fancy spices. Good salt, fresh cracked pepper.

Sorry for the short answer...I have to go to the store now and get some green 'maters.

Answer 2

Ditto to the cornmeal, flour, salt, pepper. I fry in Canola Oil and try to have the oil just to the top of the slice. I love the taste of the tomato, so I really don't add extras!!

Answer 3

* 4 to 6 green tomatoes
* salt and pepper
* cornmeal
* bacon grease or vegetable oil

PREPARATION:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Answer 4

here is how my mom does them:

1 extra large egg
4 tablespoons milk
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons extra virgin olive oil
3 green tomatoes, sliced

In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

Answer 5

I use cornmeal with a tiny bit of flour, or breadcrumbs. Salt and pepper of course, and I also add some cayenne. No sugar, though...I don't understand people adding sugar to tomato-based things.

Answer 6

I say combine flour with some corn meal and salt and pepper. The flour acts like the glue and the corn meal is texture. You could add a small amount of butter milk in the dry ingredients for added flavor.

Answer 7

Equal parts yellow cornmeal and flour with salt and pepper to taste.

Answer 8

Your both right, kinda. This is how I was raised to cook them. You soak them at least 5 hours in milk in the fridge. Then you mix, in a gallon zip lock bag, half self rising flour and half yellow cornmeal and season with something like Tony Cachere's creole seasoning. Then toss in the tomatoes and shake to coat well. fry in shallow oil and turning until brown and crispy!!! Toss the bag when done--easy clean up! Serve with ranch dressing or something like awesome blossom sauce.

Answer 9

i'm not a fan but my granny used buttermilk (dip them in this first), then a cornmeal, salt and pepper mixture... and fried it in butter or lard. i've never heard of anyone using flour on them because it drowns out the flavor. (this is a truly southern preparation of the dish, there are regional differences with it...i.e., outside of the south, typically uses cheese as well)

Answer 10

My grandmother and mother always did it with cornmeal, salt and pepper. You don't need many ingredients because the tomatoes themselves offer a lot of flavor.