Reviewed: Nov. 3, 2009

This was the first time I have ever had Fried Green Tomatoes and the were wonderful. The only thing that I changed with the recipe is I just went ahead and cooked them in Crisco Oil instead of butter and used 1/2 tsp. salt instead of 1 tsp. of salt. Very good! Batter stayed on nicely. This is a keeper recipe. Thank you.

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DJW

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 2, 2009

I've never had these before but they were excellent. Yum! I plan on using this recipe and covering them with marinara sauce with cheese on top. I can even envision these on sandwiches. YUM!

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Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Dundee, Oregon, USA

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Reviewed: Oct. 19, 2009

This isn't a shabby recipe. I think they should be sliced a little thinner. Maybe 1/4 an inch, instead of a half, because they were still too firm. And its a very plain taste, so I felt it lacked oomph. I'll try it again, sliced thinner, and with cajun seasoning mixed in, to spice it up. Also, I used half butter, half olive oil like someone else suggested- I just felt way too guilty using that much butter. :P

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ArbitraryCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Oct. 15, 2009

Really yummy! I had to make a double the amount of "egg" (I'm vegan so I use Ener-G replacer). I also replaced the regular salt with Hickory Bacon Salt (vegan) to give it a smoky taste.

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 9, 2009

These were super fast and easy. A friend at work was trying to get rid of her tomatoes so I asked her to bring in some green ones for me. I cut the recipe in half, used cornmeal instead of flour, mixed in a generous portion of parmesan, cooked them in olive oil and used boxed bread crumbs as that was what I had on hand. That amount covered two small tomatoes cut in 1/4 inch slices.

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fernjen

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 7, 2009

I made these for the second time last night and I love them. I only made a few slight changes. I used Ritz crackers and added some Parmesan cheese to the cracker mixture. And I used half oil/half butter in the skillet. Last night, I used "butter spread" because I was out of butter and it turned out just as good.

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etino288

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Reviewed: Oct. 3, 2009

Like Rookie Cookie, I also used corn meal and turned half of what I made into Fried Green Tomato Parmesan the same as I would with eggplant. I couldn't get these fried fast enough as everyone kept stealing them off the plate! Thank you BethZuke!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 3, 2009

If you grow your own tomatoes, October is the time of year to bring in all those green tomatoes that aren't going to have time to ripen before the frost arrives. I had two handfuls of little green one plus a few that were good size. However I used a less butter and instead of the crackers, I used corn meal because that the way my grandmother made them. I'm sure the crackers would be good also. For people that have never had fried green tomatoes, the taste is unique and the first time you have them you may wonder what all the fuss is about... I'm here to tell you that fried green tomatoes are one of my very favorite treats. I've served them with a meal and also as an appetizer. I give this recipe a solid five star rating. This is the way us country folks fix our fried green tomatoes!!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 28, 2009

Great recipe. this was my first attempt at cooking and eating fried green tomatoes. it was very easy and make very crispy coating. I will use this again but crush my saltines a little bit more.

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Miss_AsH

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Reviewed: Sep. 28, 2009

I made it this at a large family dinner and even the finicky were coming back for more!

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SBCHINCHILLA

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 26, 2009

I really enjoyed this recipe, the batter sticks to the tomato beautifully. I also use a breading very similar to this on morel mushrooms. :-)

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DarciRae

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Reviewed: Sep. 25, 2009

LOVED IT! I am a cook who tries to find recipes based on what I have in the house. I alter this recipe a bit and it still turned out fantastic. I used red tomatoes and Ritz crackers. This is the first time I had fried tomatoes and now I’m hooked! Thanks for the recipe!

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Ratatouille

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Reviewed: Sep. 20, 2009

Look no longer for THE BEST FGT recipe because this is it. I used my deep fat fryer in which to cook them with great success. The coating adheared perfectly to the sliced tomatoes. My husband, who dislikes vegetables, ate the equivalent of two whole, large tomatoes! I served these with homemade buttermilk ranch dressing. This recipe is certainly a keeper.

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L. A. Flynn

Cooking Level: Intermediate

Home Town: Middletown, Rhode Island, USA

Living In: Llano, California, USA

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Reviewed: Sep. 10, 2009

This was my first attempt at fried green tomatoes and it was delicious. I only had reduced-fat CheezIt crackers in the house which made the recipe even more tasty. Thank you for posting!

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deniseelia

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Reviewed: Aug. 26, 2009

Great recipe! Fingers got nice and dirty re-dipping the tomatoes. I ran out of crackers, but it was good double-dipped in the egg and flour mixture. Definitely need more eggs. I only made two tomatoes and easily used two eggs.

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tifferlopez

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Reviewed: Aug. 25, 2009

This actually turned out to be a great breading recipe to fry anything in the skillet! Only thing I changed was to add seasoning here and there for the various things we use the breading for. Thanks for sharing!

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ComaWhite

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Reviewed: Aug. 21, 2009

These are fantastic! Next time I make them I will probably peel the tomatoes first, I think it will help the batter stick to them better in the pan. I added a little spice to my flour mix, I like things with a little more flavor. But they were fantastic!

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KRYSTALY

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Aug. 20, 2009

I'd never tried these before...very tasty! I used part olive oil and part butter to do the frying and one stack of Ritz Crackers. Great way to use green tomatoes!

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