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Fried Green Tomatoes X 4

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Fried Green Tomatoes I

1 cup cornmeal

1½ teaspoons salt

½ teaspoon black pepper

4 large light green tomatoes

Cooking oil

Combine cornmeal, salt and pepper in a paper bag, close, and shake until well blended. Drop the tomato slices – 3 or 4 at a time – into the bag, close, and shake until the slices are coated.

Remove the slices from the bag, set on wax paper, and repeat the procedure until all the slices are coated. Pour oil to a depth of ¼ inch in a heavy skillet and heat on medium-high until very hot but not smoking. Fry the slices in batches until golden brown, turning only once. Drain on paper towels or brown paper bags.

Fried Green Tomatoes II

4 large light green tomatoes, sliced ¼-inch thick

Salt and pepper to taste


2 eggs, well beaten


Bacon grease or vegetable oil

Salt and pepper both sides of tomato slices. Dust lightly with flour. Dip slices in beaten egg, allowing excess to drip off, then dredge slices into cornmeal or crumbs.

Fry in hot grease or oil until browned, turning gently (2 or 3 minutes on each side). Remove tomatoes from oil, drain on brown paper bag or paper towels spread over bags or newspapers.

Place drained tomatoes on dry plate and keep warm in a low 200-degree oven while frying additional batches. Serve with tartar sauce, cheese sauce, ranch-style dressing, or catsup.

Oven-Fried Green Tomatoes III

Light green tomatoes, sliced ¼-inch thick

1 (5-ounce) can evaporated milk

¼ cup water

1 teaspoon salt

¼ teaspoon pepper

1½ cups all purpose flour

Grease a 10- by 15-inch baking pan. Combine eggs, milk, water, salt and pepper in a shallow bowl and mix well. Dip each tomato slice into egg mixture, then into flour. Dip each slice into egg mixture and flour again. Arrange tomatoes on prepared pan, leaving space between slices.

Bake uncovered in 400-degree oven for 20 minutes, turning once. (This recipe may also be used for deep-frying green tomatoes – rather than placing in oven, deep-fry prepared tomatoes in hot oil.)

Fried Green Tomatoes IV

3 or 4 slices bacon

4 or 5 medium light green tomatoes, sliced ½-inch thick

1 (5-ounce) log of chevre (goat cheese)

1 cup fine ground cornmeal

Salt and pepper

½ cup heavy cream

¼ cup thinly sliced green onions

Fry bacon slices in a heavy skillet over medium high heat. Place cooked bacon on paper towels to drain. Leave the bacon grease in the skillet.

Place sliced tomatoes on paper towels. Slice the cheese into thin rounds. Combine cornmeal, salt and pepper in a shallow dish and dredge each tomato slice in the mixture. Fry the tomatoes in the bacon fat over medium heat until the cornmeal is golden brown, about 1½ minutes on each side.

After turning once, top each slice with a round of goat cheese and place the pan in a 300-degree oven.

Crumble the bacon slices. After 5 minutes, remove the tomatoes from the oven and transfer to a warmed serving plate.

Pour the cream into the frying pan, place it over medium heat, and whisk until the cream is hot but not boiling. Season with salt and pepper. Strain the sauce. Drizzle strained sauce over the tomatoes. Sprinkle green onions and crumbled bacon over the top and serve immediately.
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