Fried Green Tomatoes II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 27, 2002
You failed to say that the tomatoes are best used while still green and sliced about 1/8th of an inch thick. Use VERY little sugar, salt, black pepper and Peanut oil or you will have burned grease and tomatoes. Drain thoroughly!!!
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Reviewed: Sep. 3, 2007
I tried this recipe but I added a little more sugar to counteract the bitterness. I am from the South and this is a great recipe
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Photo by BudS

Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Branson, Missouri, USA

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Reviewed: Jul. 23, 2008
That previous recipe was really harsh. I've never made these before so I experimented with thickness and browness. I think it is all just personal preference. I did dunk in egg before breading just because that is always how I have fried anything. I would have submitted a photo, but my husband ate all of them before I could find my camera!
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Photo by Lainey Dru

Cooking Level: Beginning

Home Town: Albion, Indiana, USA
Living In: Muncie, Indiana, USA

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Reviewed: Aug. 26, 2009
I guess i'm more of a fan of red tomatoes!
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Photo by MalElaine

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2009
I tried this recipe because I didn't have eggs on hand. I tried a batch per the recipe, then a few more with milk. The bread crumbs didn't stick either way. I guess the eggs are just essential!
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Photo by Mama Roux

Cooking Level: Intermediate

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Photo by Joey Joan
Reviewed: Aug. 22, 2012
Very tasty. I did the 3 step dip and coat method. 1st flour,2nd egg, 3rd bread crumbs with sugar.
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Photo by Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA
Living In: Hainesport, New Jersey, USA


 
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