Kentucky Style Fried Green Tomatoes Recipe

I love fried green tomatoes, and this recipe is great! The only recomendation that I would have would be to try adding some cayenne to the coating - it definately adds a zip to them. Also, one reviewer mentioned that the coating was "thin" - that is a good thing!! That is how they are suppose to be so that you can taste the tomato! Try dipping these in buttermilk ranch dressing - sooo good - but not diet friendly :(

I grew the tomatoes but didnt remember the proportions to combine, plus I have trouble gauging the seasoning to use in any frying batter. Good recipe for the dry mix but bland with no salt. Used Tony's after cooking but it was Too Much - argh! Pepper alone is definitely not enough seasoning in this recipe. Like another reviewed said, 1/4" or thicker makes them soggy in oil. At first, by mistake, I mixed all ingredients together & got a thick batter. Added some milk to thin, and the tomatoes I fried were quite good that way! Made a nice cornbread coating, almost a flat hush puppy with green tomato inside! It was really pretty, moist cornbread. Perfectly golden brown. Dont know which way I preferred, but there's something to be said for just going with a mistake to see where it takes you!

This is the basic recipe, we do a few things differently, we add hot sauce to the milk mixture for a little kick, then we double dip our tomatoes, first in flour to coat, then in the egg mixture, and then dip in the cornmeal and fry it up in bacon grease. Awesome!

I was searching for a basic easy recipe for fried green tomatoes and found this one. I never have bacon grease or even bacon, so I used vegetable oil. For half of the batch, I put in some Cajun spice in the flour and cornmeal, and it added a very nice flavor. I used a little less cornmeal and I used more green tomatoes and had leftover milk/egg mixture and flour/cornmeal mixture. It was all very good with salt sprinkled on them after they were cooked.

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.

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!

I loved this but put my own special twist. I fried a small eggplant along with and then layered the fried vegetables with tomatoe sauce, mozarella, parmesan and a little cottage cheese in my iron skillet then placed it all in the oven on 350 for 30 mins.

Native Alabamian and definitely agreement to fry in Bacon Grease, which every self respecting Southern cook has in a silver can in her fridge. Here are my few changes. I do cut them a wee bit thicker. I soak them in buttermilk. I add some panko bread crumbs to the coating mix for extra crunch and mix some Red Robin seasoning into the mix or any kind of Seasoning salt mix. Yummo

Phenomenal!! These are even better than the ones we get at a hometown restaurant here in Ky.. The bacon grease really gives them the flavor, and I agree with another reveiwer who suggested sprinkling the sugar on them right after frying. We serve these with cocktail sauce. So glad I found this recipe.. Will use again and again!

This is the only way to fry green tomatoes! I do however, take it up a notch by using buttermilk in stead of regular milk, and as others have suggested, a dash or two of cayenne with a sprinkle of sugar.

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.

Fast, easy, and tastes way above its difficulty.

I use the flour and cornmeal to bread my tomatoes, I don't use milk and egg. Use tomatoes with a little give to them . Sprinkle with salt and pepper, lightly season the breading also. Definitely fry in bacon grease. I don't like a heavy breading, fry until soft and lightly browned. This is how my Tennessean family always did it. Been eating these for nearly 70 years

The bacon grease worked great, but you definitely need to add some salt. Also, half the amount of corn meal and flour was more than enough for 2 medium tomatoes. I enjoyed these dipped in ranch dressing.

The bacon grease is the key ingredient..now if your not using Benton bacon grease idk!!benton bacon is the best in the world…

This is a good recipe, but I typically use a tiny sprinkle of salt and buttermilk instead of the regular milk, gives better flavor.

This was a good, easy recipe. They coating is quite crispy. Would definitely make again.

Cooked my first fried green tomatoes the other night using this recipe, and they tasted just like Mom's. I had my oven on 350 so I could keep the first batches warm as I continued to fry. So good!

Very good recipe. Frying in Lard is highly recommended. Also, fried green tomatoes didn't originate in the South. I was born in Charleston SC and raised in Lancaster SC. I grew up eating and cooking them and they have developed into a Southern dish, but they originated in the Northeast and Midwest.

I agree with you about the bacon grease, I save it to cook with. I will try this recipe today but I already know they're gonna be delicious, thanks