Cool! I will have to give this a try this year. Do you put anything on them? Ketchup?

Alexa

I tried one with yellow mustard and the rest I put blue cheese dressing on. I shared them with my neighbors, who are only here on weekends, and they loved them! Mom ate hers with a little powdered sugar on top of hers (I guess it takes the sour/tart taste out of them.)

Brad AKA Moonwolf

Yum, I can't see the pictures here, but I love fried green tomatoes with absolutely nothing on them except salt and pepper.

I grew up in Michigan, but here they are breakfast food, eaten with eggs and toast! I've never heard of green tomato batter, though, we just dredged ours in flour, then egg, then seasoned bread crumbs and fried 'em crispy.

Oh yeah, I've got to have some soon. I've never heard of having them with powdered sugar, though Ashley used to put ranch dressing on hers. Of course, she put ranch dressing on nearly everything...

Annie

Annie, one of the best breakfasts I ever had was a Fried Green Tomatoes Eggs Benedict.

Perfectly fried green tomatoes were layered over a toasted English muffin. A poached egg and hollandaise sauce topped it off.

I've only seen it offered once and it was in the early fall. I remember having it before we left for Parents' Weekend the year my daughter went off to college.

Hi Brad and welcome to the forum!

Never, ever tried fired green tomatoes but looking at them I'm pretty sure I would love them!

I'll be right over!! I love fried green tomatoes. I've only made them myself once because green tomatoes aren't plentiful at the grocery store (I had a heck of a time finding them the one time I really wanted to make these) and I don't grow my own.

Welcome to the CF Brad!

Welcome Moonwolf! Looks like you made enough for me.... what are the rest of you going to eat!

I made some last week.... dredged in a seasoned blend of cornmeal and flour and panfried. The topping didn't stick as well as I wanted but oh well! My tomato plants were dying (heat stress/disease etc) so I pulled them up and salvaged a few greenies that were hanging on.

You have to wonder who the first person was to come up with idea of eating them green?!

Grace

Now just a minute Brad, what are you talking about?

Do you mean green tomatoes as in tomatoes that's not ripe,
or
do you mean green-when-ripe (GWR) green-colored tomatoes like Green Zebra?

Just kidding :-)

Sometimes I do a very quick fried green tomatoes:

1. Slice green tomatoes.
2. Mix some Shake & Bake with eggs
3. Coat the tomatoes and fry.

dcarch

Yum! Last summer we spent the week in Tennesee with family. Had FGTs at least three times that week!

Welcome to the forum, Brad.

Another YUM here Brad and welcome to the forum. Never had them until I moved farther south. Love the movie with Bates and Tandy too.

dcarch, I'm thinking they are popular down here with green tomatoes on the vine when the heat kills the plant/vine for the most part with green tomatoes still attached. Could be wrong but love them all the same.

David

Thanks for the warm welcomes everyone!

I bought the batter at a Amish/Mennonite store about 20-30 minutes from here that's been around for years. The brand of the batter has their own website and I'll provide the link to it.

The next day after we fried these (had some left over), we had hoagies the next day (dad ordered them at work). I got a BLT hoagie and instead of putting on red tomato, I used my fried green tomatoes instead! Mmmm-mmmm! Was it ever good!

Brad AKA Moonwolf

Here is a link that might be useful: Whistle Stop Cafe Products

Hi Moonwolf, Welcome. I grew up eating fried green tomatoes. Although, I remember not liking them so much. It seemed that my mother perhaps, only coated them with flour and them seem to get soft and mushy really fast. I loved the taste but not the texture. I'll have to try my hand at them using a batter.

Karen

The back of the book has lots of the recipes served at the Whistle Stop Cafe in "Fried Green Tomatoes." A few years ago we had a party and served only food made from those recipes. They were delicious and we had a ball! And I loved that book! Thanks for reminding me - I'm going to get that book right now and make something tomorrow.

I love fried green tomatoes. Hi Brad. Yours look great, but I've always just used seasoned flour, the same as I use for fried eggplant or chicken. The key is have the tomatoes, eggplant or chicken nice and wet and it will take a nice amount of flour. I do shake them off, so you're just using the flour stuck to them. Then a good hot pan with a little bit of oil in it. The tomatoes and eggplant fry up quite fast, especially the green tomatoes so by time flour is nice and brown the tomatoes are certainly done. Karen they don't stay crisp for a real long time but same as fried eggplant they stay for a while. I season the flour with a decent amount of salt, onion powder and garlic powder.