Reviewed: Jul. 7, 2010

As a Kentuckian, any recipe with Kentucky-style catches my eye. These fgt's are spot-on. I fried my bacon first, then used the same pan with the same grease to fry the tomatoes...then spread some mayo on bread, put it together and grill the whole thing! YUM!!!! I also use almost-red tomatoes, like them as well as green.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

annienky

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Maranatha! Mark

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Samantha

Cooking Level: Intermediate

Living In: Flint, Texas, USA

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Easy123

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: May 21, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Blaine, Tennessee, USA

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.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Dee

Cooking Level: Expert

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashley

Cooking Level: Intermediate

Living In: New Albany, Indiana, USA

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

Was this review helpful? [ YES ]
47 users found this review helpful

Reviewer:

cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

Reviewed: Oct. 29, 2008

good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sliker's-Kitchen

Cooking Level: Intermediate

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!

Was this review helpful? [ YES ]
1 user found this review helpful