Chef John's Fried Green Tomatoes Recipe

Did this recipe twice. First time, to me, was 4-star. To make it 5-star, for my family and I, I ditched the cornmeal, subbed buttermilk for the regular milk and doubled it, and used a LOT more cayenne (bringing it closer to the recipe I've always used). Follow the actual process of preparing the tomatoes and cooking them. These steps are very important and Chef John has laid them out very well. When finished, I used my own remoulade recipe (relish, mayo, lemon juice, hot sauce, cayenne, paprika, s&p, blended smooth), and stacked my tomatoes with crab cakes, with the remoulade (mixed with tiny salad shrimp) over all. DELISH!!!!

Made as written, but cooked in instant vortex air fryer. 400 degrees for about 12 minutes. Sprayed top with oil, flipped halfway and sprayed other side with oil. Delicious!!!

For the Love of South in Your Mouth! These fried green tomatoes were so flipping good!! My husband said it reminiscent of our culinary travels to South Carolina and Savannah Georgia. A few changes made were: - substitute buttermilk vs milk - used ¼ cup panko breadcrumbs and ½ cup regular breadcrumbs - used peanut oil vs vegetable oil It’s rare you find large luscious green tomatoes in Las Vegas so when it’s a farmers market find its mine!!!

A southern girl myself, these are way too thick. Cut them much thinner and I just use cornmeal. No need for all the egg and flour. I dip mine in ranch dressing. Grew up on these and that's the only way I make them.

It's perfect the way it is. A while back, I used a different recipe that was complicated. I can see using the other one in a restaurant but not at home. And because of that, we'd only have them maybe twice a year. But not anymore! This is so easy!! Make sure you allow your toms to sit in the flour for at least 30 seconds. It does make a big difference. Also, I didn't have any cornmeal. So I just used "Jiffy Cornbread Mix". They were PERFECT!!

Best recipe for fried green tomatoes I've found! Even my husband, who used to hate green tomatoes, liked these. He says before that they used to taste bitter. I think salting them before breading made the big difference. I also cut mine thinner than 1/2". More like 1/4"

My tomatoes had blossom end rot and I didn't want to waste them so I found this recipe! After cutting the rotten part off, I cut them up. I used homemade bread crumbs I had in the fridge from a loaf that didn't quite work out. (As you can see, I don't like to waste!) I also used wheat flour for dredging in place of the white. As for the sauce, I don't have hot sauce so instead I used some horseradish sauce. It turned out really good! I do believe fried green tomatoes are an acquired taste, but these were very palatable. This coming from someone who lives just down the road from the Whistle Stop Café where the movie was filmed~

U an a 78 yr. old Houstonian and have eaten these since I was knee high to my daddy. Slice the toms...to to 1/2 inch. Toss in WHITE cornmeal .(9.it is much finer.) If you like season w salt and fry in left over bacon grease. until nicely browned and goodness. Forget about that mess about breading and all that stuff. Simple is better. Did u know u can locate and plant GREEN TOMATOES in the grocery story and if not ocate the green tomatoe plant an grow I your garden.

Chef John does a good job of describingthe process of cooking the tomatoes.I also used buttermilk, instead of regular milk. atop the tomatoes with goat cheese and made a Louisiana remolaude sauce.

Do not look any further for another Fried Green Tomato recipe; you will not beat this one. The most novice cook will look like a 5 star chef serving these. Follow Chef John's advice and you will be a Southerner in no time. I used Italian panko bread crumbs and added one additional egg white to the two whole eggs and milk station. Please make sure you let them set for 10 to 15 minutes once breaded as I believe it makes all the difference. Also, make sure to follow the step regarding drawing out the water from the tomato slices. The remoulade sauce puts this dish over the top. Liked the movie, loved the dish.

YUMMY! Thanks for the great tips on making fried green tomatoes even better. I really like the technique to salt the tomatoes to remove some of the moisture. And the fork trick to press the crumbs on more securely, worked like a charm. I'm going to start using this technique anytime I bread items to fry! Made it just like he said, but you could probably use just 1 egg. Had lots left over with 2 eggs.

ANOTHER EXCELLENT RECIPE FROM CHEF JOHN

So flavorful, comforting, and easy.

Love this

My daughter, who "doesn't like fried green tomatoes" had several slices. Great way to use up tomatoes in the garden before the freeze.

Made these for the first time today and they were excellent! The breading was crispy and stayed on the tomatoes nicely. I did have extra breading and one egg may have been enough as well. I also like Chef John's Remoulade Sauce (it's own recipe on this site) and made that rather than the quick remoulade with this recipe. I served these on BLT's and they were outstanding!

Thank you for this recipe. I'm a girl from the south and have been cooking fried green tomatoes for years. The problem that I would have is the breading would not stick or it would start to bubble. I made these today for my husband and father. I received hugs and kisses.

These were delicious. Not too heavy or greasy. I couldn't find any green tomatoes so I used tomatillos. They were great in this this recipe. Their citrusy flavor really added another level of taste.

Very good even cold/reheated the next day.

I made this and it did taste good, however, I am going back to making fried green tomatoes the way they were traditionally made by our ancestors. My grandmothers and their grandmothers were much too poor and too busy to use extra ingredients (they would never have used bread crumbs because at their time it would have been extra work and wasteful), or pamper tomato slices through multiple dredging steps. As for dipping sauces? They would have thought us silly wasting money and time on something that distracted from or overwhelmed the taste of the tomatoes. I tried, but I like the traditional, simple way more.