Easy Southern Fried Green Tomatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 27, 2014
This is a very good recipe. I added a little cayenne pepper to the flower to spice it up a bit. The batter sticks to the tomato slices well. I saved this to use again. Thanks!!
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Photo by Michael Pruitt

Cooking Level: Expert

Living In: Columbus, Indiana, USA

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Reviewed: Jun. 3, 2014
Well, this is the closest as I've been able to find to my grandmother's recipe. I,,,,we only have fried green tomatoes when we have Catfish and hushpuppies. I salt the slices for a while and dab off the water. Then I put them in flour and let them set for a while. Before making the hushpuppies, I dredge the catfish in the cornmeal/salt and pepper, and let them set a while. I then dredge the tomatoes in the flour and let them set. I set the table and heat up the deep fryer, then I dip the tomatoes into the egg/milk (instead of water) and then into the cornmeal. I let them set. Each time you let the flour or cornmeal set, it "glues" itself to the food. I then mix up the flour egg/milk and cornmeal with some baking powder and minced onion, onion powder and make the hushpuppy dough. Well, I got off the subject, but I hope this helps someone.
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Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

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Photo by Soup Loving Nicole
Reviewed: Oct. 28, 2013
2 cups of cornmeal to the 1 cup of flour if you want that "gritty" the Southerns go for. Everyone prefers them differently though. I am from Missouri and so were my grandma's. One did them 2 parts flour to one part cornmeal and the other did 2 parts cornmeal to one part flour so it is just a matter of personal preference I suppose. Either way, the one thing I recommend is lightly salting them right out of the fryer and eat them while they are hot.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
Reviewed: Apr. 20, 2013
This Carolina Girl LOVED it! Add a dash of salt as soon as they come out of the pan!
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Photo by SOUTHPAWCOOK

Cooking Level: Expert

Home Town: Durham, North Carolina, USA
Living In: Lompoc, California, USA

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Reviewed: Apr. 20, 2013
My mom and grandmother used to make these.They were very good.I made them for my husband who had never tried them.He thought they were different but very good.
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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Photo by Cookie734
Reviewed: Apr. 19, 2013
Easy, tangy, and tasty. Make sure you slice your tomatoes thin, so they cook through and through. I would make these again.
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Photo by Cookie734
Home Town: Long Island, New York, USA

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