Reviewed: Nov. 16, 2009

Followed recipe to the letter and the results were to die for. Many thanks for this one

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: Sep. 14, 2009

I grew up in rural Alabama, and the most authentic way to make this is simply buttermilk-SELF-RISING cornmeal + prpper-canola oil. The green tomatoes have such a unique, clean and crisp flavor, I don't think it needs additional spices.

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tiffanyviolin

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Reviewed: Jul. 7, 2009

I absolutely love fried green tomatoes. I did change a few things. I used milk only (no egg). I also didn't use the flour just cornmeal (sweet cornmeal). They came out so crunchy with thick batter. mmm, so good. Then salt and pepper to taste.

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reeby03

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Reviewed: Oct. 23, 2008

Delicious!

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Polly

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Reviewed: Aug. 20, 2007

Sadly, I have to agree with some of the other reviews. The Olive Oil overpowers the delicate taste of the green tomatoes and the smoke point of the Olive Oil does not allow them to get crispy enough. The cornmeal is good, though. It's authentic in parts of the south.

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Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 29, 2007

GREAT....glad to see someone else uses olive oil, much healthier! I added a little onion powder, salt and pepper to my milk/egg mixture for flavor, and half Italian bread crumbs/half corn meal. Very good, the Italian bread crumbs give a bit more flavor. So I guess I made the "Italian Fried Green Tomatoes"...also used zucchini - YUM.

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DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Oct. 27, 2006

Wonderful recipe! All I added was salt and pepper, and changed the oil to vegetable cooking oil. I didn't measure it, just poured it in the pan and used what I needed. When I was finished, I addedthe egg/milk mixture to the remaining cornmeal mixture; mixed it into a dough, formed small cakes with it and fried it in the same oil the tomatoes were fried in. YUM! My husband loved it! This was the first, and only recipe I'll ever try. It is perfect!

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Grammyto4

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Reviewed: Oct. 1, 2006

This was good. I added salt and pepper to the flour but it definitely needed more. They were a little bland.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 5, 2006

Lose the egg and use milk instead (better yet, buttermilk). Add more seasonings! There is no way 3 tablespoons will give you 1/4 inch of oil in the bottom of a large fry pan, and, as another reviewer mentioned, a good southener would never use olive oil for fried "t'maters". From a transplanted Alabamian...

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THEPITCLUB

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Reviewed: Jul. 6, 2006

We had these with BBQ chicken and roasted corn for July 4th. I added a little salt and used canola oil but these were great!

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healthnut

Cooking Level: Intermediate

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Reviewed: May 31, 2006

OMGOODNESS! I think the cornmeal adds a little crunch to this normally soggy side. I love them this way. This is always how I make fried green tomatoes. I use some salt and pepper, too. Try this: dip the tomato in egg then flour then egg then cornmeal. If desired, add the salt and pepper to the flour. YUMMMMMY!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Sep. 18, 2005

Yummmm- Just like my Mama used to make! I don't use as much breading, I really try to shake off as much as I can. Also- us Southerners love that salt! We sprinkle way too much salt on these babies! Execellent recipe- thank you Sharon!

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JILLIEWILLIE

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 20, 2005

my boyfriend was a cook in a really nice southern restaurant, and he dipped them in milk instead of egg and fries them in canola oil. I think they come out a lot better without the 'eggy' taste.

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STEPHANIEALICE

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Reviewed: Jan. 23, 2005

This is the way my mom made fried green tomatoes when I was growing up. It was a delicious dish and brought back good memories.

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BRENNABLU

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Reviewed: Oct. 6, 2004

the cornmeal took away from the flavor as well as the texture of the green tomatoes. Not the best coating to use for this recipe.

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darmstrong0831

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Reviewed: Aug. 6, 2004

This recipe needs tweaking for us. I fried one, using Canola Oil, and tasted it, then added garlic salt, onion powder, and garlic pepper to the cornmeal mixture, MUCH better with the additions.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Sep. 27, 2002

A good Southern cook knows that OLIVE OIL would drown the flavor of Fried Green Tomatoes! YUK!

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SSMNITA

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Reviewed: Dec. 4, 2001

This was a basic but yummy recipe for a favorite in our family.

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DEEANN_J

Cooking Level: Expert

Living In: Thomasville, Georgia, USA

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Reviewed: Aug. 5, 2001

I never "ate" fried green tomatoes until I became an adult. I made your recipe! I offered my boyfriend some and he said, "No!" I ate all 6 slices myself, including the last one in the batch that I sort of bured! Thanks for the quick and easy recipe!

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NATASHA77

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Reviewed: Jul. 28, 2001

No one in my family liked this dish. Perhaps it's an acquired taste. It was easy enough to make however, I had to double the egg and milk to have enough. I would suggest frying in vegetable oil since olive oil tends to burn easily if it gets too hot.

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CHOCO CHIP

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Southern Fried Green Tomatoes

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