Reviewed: Sep. 19, 2009

Having grown up truck patching and raising anywhere from 200 hills to 1500 hills of tomatoes to sale via my grandmother's country store and truck peddling (selling out of the back of a pickup truck), I have eaten my fair share of fired green tomatoes. This recipe is just like what my mother did when she prepared them, which were delicious. However, THINNER is the key to success in our family. A good fried green tomatoe should be almost crispy. The 1/4" or thicker cuts will result in the tomatoes getting soggy as they rest after cooking, which it a big turn off for us. Try the 1/8" thickness for the tomatoes, but be careful not to over cook them. They should turn golden brown and be almost a crispy like a potato chip! That's how some of us in Western Kentucky do it, anyway.

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Maranatha! Mark

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Reviewed: Aug. 12, 2009

Didn't use cornmeal, just used eggs and flour. Fried them up in bacon grease and added some cajun seasoning for more flavor.

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Samantha

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Enjoyed the years first bounty tonight! I followed the recipe with one exception, I was out of bacon grease, used corn oil. Next time I will definitely make sure to use the "bad" stuff, can't wait!

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Easy123

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 21, 2009

this is great! since some people found this to be bland I added salt after frying. this worked out perfect.

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: May 19, 2009

After living all of my 53 years in the south, I can honestly say this is the best and ONLY way to cook fried green tomatoes, in bacon grease. It's a southern tradition. These are great, I do add a little cajun seasoning and a dash of sugar, other than that, I don't change a thing. Everyone that I have ever made these for raved over them and during the months when tomatoes are in over abundance, I make these often. This is by far the very best recipe that any cook can make successfully.

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Dee

Cooking Level: Expert

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Reviewed: Apr. 27, 2009

I made this recipe, except with zucchini rather than the tomatoes (my boyfriend isn't a fan of any tomato)I made it two ways, the recipe way and an Italian style alternative (The alternative replaced the cornmeal with Italian style Bread crumbs) Both were awesome and the one listed above tasted like a recipe I had at my friends grandma's house in Louisville. Great recipe!

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Ashley

Cooking Level: Intermediate

Living In: New Albany, Indiana, USA

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Reviewed: Mar. 13, 2009

I have been making and eating fried green tomatoes for over 50 years and the only thing missing was sprinkling with a little sugar when you get through frying them. I takes them up to another level. PS. I am a Kentuckian

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cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

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Reviewed: Oct. 29, 2008

good

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

This is the same recipe my Kentucky born mom always used. I've added some changes over the years. I slice my tomatoes quite thin then dip them in Olive Garden's Italian dressing (it's thicker than most) then into a mixture of half flour & half corn meal, sprinkle with salt, pepper and a pinch of sugar on each slice. Fry 'em up nice & slow in a cast iron skillet in bacon grease til real crisp. Also, finely chopped onion & pre cooked bacon bits add a nice touch when they are almost done cooking. Scrumptious!

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Grandma Shorty

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Reviewed: Mar. 30, 2008

This is the recipe I have used my whole life. We are remiss if we don't insist that these be served with a huge pitcher of sweet iced tea!!

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tobywan

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Reviewed: Feb. 17, 2008

I love fried green tomatoes, and this recipe is great! The only recomendation that I would have would be to try adding some cayenne to the coating - it definately adds a zip to them. Also, one reviewer mentioned that the coating was "thin" - that is a good thing!! That is how they are suppose to be so that you can taste the tomato! Try dipping these in buttermilk ranch dressing - sooo good - but not diet friendly :(

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 12, 2008

Exactly the way I like 'em!

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Dayna

Cooking Level: Intermediate

Home Town: Holtville, California, USA

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Reviewed: Jan. 16, 2008

I made this a few months ago when I had a ton of green 'maters in my garden. I'd never had nor made Fried Green Tomatoes. We really enjoyed them and I think this recipe probably makes THE best FGT's but it will not be one of our regular things. Maybe once a year to say we did it. The green tomato taste was strange to us.

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 10, 2007

Not bad. We don't have green tomatoes where I am so I had to make do with ripe tomatoes. They came out crisp, but quickly softened. I'm not sure if that's the right effect. Still good, though slightly bland.

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Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Jul. 8, 2007

I loved this but put my own special twist. I fried a small eggplant along with and then layered the fried vegetables with tomatoe sauce, mozarella, parmesan and a little cottage cheese in my iron skillet then placed it all in the oven on 350 for 30 mins.

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LUELLA

Cooking Level: Expert

Home Town: Wilmore, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 5, 2007

This recipe is fair. Nice color and texture but really lacking flavor - yes I used bacon grease. Needs more kick in the dry coating... salt, paprika, cumin, ???

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Margaret

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Reviewed: Apr. 14, 2007

Yeah, finnally a good recipe for green tomatoes. Movie worthy recipe.

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Lynn C

Cooking Level: Expert

Home Town: Morganton, North Carolina, USA

Living In: Valdese, North Carolina, USA

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Reviewed: Apr. 7, 2007

Easy to make, but not much flavor in the breading. It was also a really really thin breading. I'm going to attempt this again, but maybe alter the ingredients a bit.

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