Reviewed: Oct. 7, 2009

coating would'nt stick very well....need to dip in egg first and add flour perhaps

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Reviewer:

luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Oct. 5, 2009

Loved the recipe, the lemom pepper was the difference and made the fried tomatoes taste great.

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moose

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Reviewed: Sep. 23, 2009

Really tasty - the lemon-pepper was awesome!

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PavlodarSwede

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 29, 2008

If you use this recipe make sure to buy fine ground cornmeal. I accidentally bought course ground and it was like chewing on un-popped corn kernels. Also, the cornmeal would not stick on its own. I would suggest using an egg/milk mixture to make a nice coating

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Reviewer:

cheeziekt

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 18, 2007

This is one SIMPLY amazing recipe! I've tried frying green tomatoes before and they were always adequate. After trying this recipe - the lemon/pepper seems to be the key - they are outstanding! The only thing I do differently is let them sit for a few minutes after I dip them in flour. When they get a little "tackiness" to them, the coating seems to stay intact a little better.

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