Do you like fried Green Tomato’s? I love them, so many different ways to use Green Tomato’s but one of the first to make in the spring is Fried Green Tomato’s.
I wait till the tomato’s are good size, and then slice about 1/2 inch thick, dip into beaten egg yolk, then into spiced flour and into a cast iron frying pan at med heat with a good amount of hot oil in it. Eat hot out of the pan. Now clearly while the tomato is healhty for you, the fat content is not so great, so these are a treat, raither then a staple item to the menu 🙂
Some folks like to use bread crumbs instead of flour, I have tried it and like it but find they tended darken more then the flour does and to have more of their own taste to the dish, where the flour version really lets the green tomato flavor come though.
As for spices, I have a couple different ways I like them.. Give them a try and then figure out what works for your own taste buds.
1) Salt and Pepper
2) Montreal Steak Spice
3) Parmesan Cheese and Crack Black Pepper
4) Salt, Pepper, Dill and Basil
So do you make Fried Green Tomato’s? What is your favorite flavors to add to the flour or bread crumbs?
Just another Day on the Farm 
Yet another thing I have never eaten! Green toms in my childhood were only ever placed on a windowsill to see if they would ripen! Mine aren’t even flowering yet, but I will add this to the list of things to try :-). If they are anything like as good as the spruce tips I cant wait. Oooh, hang on, fried green toms with spruce tip salt, now that sounds worth a try 😀
Hi Queen,
Never had them, o you don’t know what you are missing, do give them a try, I think you will be so pleased you did so, I often chop them up and add green tomato to quick stirfries, sometimes I even make Green Tomato cream pasta sauce.. I have never used the spruce tip salt on them.. will give it a try..
When I was a girl, back in the dark ages fried green tomatoes were considered as a cleansing food just as rhubarb was. Mom would heat a pan hot and dump in a large bowl of sliced green tomatoes. Cook with just salt and pepper and kep stirring, the juices will start to run and then it will slowly thicken and turn a slight brown. We ate this over mashed potatoes and loved it. Of course Grandpa added a pat of butter to the top of his plate and so did we.Although mom insisted it was good for us,we really liked it. It was salty, tangy, smooth from the potatoes and yet set your tastebuds aglow.Hmmmm! Think I’ll go find some green tomatoes,mom