Mawmaw's Simple Fried Green Tomatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Aug. 17, 2014
These are appropriately named because they really were SIMPLE to make. No dipping in flour, then egg, and then in bread crumbs. Just right out of the ice water into the flour-cornmeal mixture and into the skillet. The tomatoes didn’t turn to mush, and they had a nice thin crust which stayed on well, not a heavy breading like many recipes have which often can interfere with the actual green tomato flavor. The only thing I did differently was to lightly sprinkle some sugar on the tomatoes instead of salt. This is always the way I’ve eaten them, and I think it works well with the tartness of the tomato. Enjoyed your recipe, thanks for sharing!
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Nov. 4, 2012
Wonderful! I think the ice water helped keep the tomatoes firm although the recipe didn't mention that. Awesome taste! I would have taken a picture but they were eaten too quickly.
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Home Town: Kennewick, Washington, USA

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Photo by jcook45
Reviewed: Sep. 22, 2014
Great recipe. Very simple and quick to make. I would recommend turning the heat up as using low heat causes some of the breading to dissolve into the pan. The cold water helps the breading adhere and there is no need to use eggs as in other recipes. These are delicious and took about 10 minutes to do all four tomatoes. My tomatoes were medium so I only used one cup of cornmeal and one cup of flour. Wonderful and will make again. I'm going to try with pickles next time!
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Photo by jcook45

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 24, 2015
Now this is the perfect FGT! All the other recipes do the 3 stage breading. I'd rather have the flavor of the green tomatoes front & center instead of fading into the background with a thick coating of crumbs or cornmeal. The ice water works a treat for keeping the cornmeal stuck to the tomatoes. I used Martha White cornbread mix, which is what I always use for breading seafood. If you make FGTs often, treat yourself to a great kitchen tool... a serrated peeler. It's made for peeling peaches, tomatoes, eggplant, etc.
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Cooking Level: Expert

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Reviewed: Feb. 2, 2015
Simple and delicious
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Photo by ADub

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Reviewed: Sep. 20, 2014
So easy and quick! Used regular corn meal and it came out fine. Made Chef John's remoulade recipe (hot sauce, mayo, and relish) to go with it. Awesome!
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Photo by sportyredsaab

Cooking Level: Intermediate

Home Town: North Plainfield, New Jersey, USA

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Reviewed: Sep. 17, 2012
Just like both of my Mawmaws used to make! Wonderful recipe, thanks!
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