Fried Green Tomato Recipes

Ingredients:

• green tomatoes, sliced
• 1 cup milk
• 1 cup Gluten Free Bisquick
• salt and pepper
• 2 Tbsp cooking oil or Crisco

Steps:

1. Slice the green tomatoes to desired thickness.
2. Soak sliced tomatoes in milk for approx 15 minutes. Add salt and pepper to milk if desired.

3. Heat cooking oil or Crisco in frying pan until hot enough for frying.
4. Pour ample amount of Bisquick into a bowl big enough to dredge tomatoes. Add salt and pepper to the dry mixture for added flavor.

5. When oil is ready, dredge wet tomatoes into the dry Bisquick until covered thoroughly then place into hot oil. Cook until golden brown then flip to brown other side.

 
6. Place cooked tomatoes on paper towel to drain excess oil. Salt and pepper to taste. Enjoy!

littergitter

November 17, 20160 found this helpful

I picked the larger green tomatoes off the tomato vines before the big freeze last week. We had fried green tomatoes for supper tonight. Delicious.

I'm keeping the tomatoes in a cool room and hope they will be good for a few weeks. We love fried green tomatoes. This is a good recipe for those of us that have to avoid gluten.

Vi Johnson
Silver Post Medal for All Time! 288 Posts

July 6, 20100 found this helpful

All you need for the best fried green tomatoes is bacon grease, about 1/2 inch thick slices green tomatoes and corn meal & flour ( I use 3 or 4 tablespoonful of corn meal to 1 tablespoon of flour). Mix the dry ingredients on a paper plate. Wash the tomatoes and slice them .Leave them damp but not dripping water.

Libby Hayes

July 7, 20100 found this helpful

Slice your washed green tomatoes about 1/4" thick; drain on paper towels; dredge in flour, then beaten egg, then in seasoned bread crumbs. Fry in oil until tender and golden brown.

Cindy

July 7, 20100 found this helpful

I fry my green tomatoes like Granny Vi except I salt mine and fry in vegetable oil.

Debby

July 7, 20100 found this helpful

Well, this is the way I do mine:

Wash tomatoes. Peel them. Cut into bite size wedges. Put in single layer on a plate and salt. Leave them for a few minutes to "sweat". Mix flour and cornmeal in a ziploc bag. Put wedges in bag and shake. Fry in oil until crisp. Drain on paper towels and salt. The wedges keep the tomatoes from getting soggy like the slices tend to do.

This is a lot like everyone else has posted except cutting them in wedges. Do try the wedges. You'll love the way they turn out. We had them this way in a Southern restaurant in Georgia and have been making them that way ever since.

Regina Forbes

June 29, 20090 found this helpful

I batter mine as if going to fry and put on a baking sheet lined with wax paper and froze them. When frozen, I put in ziplock bag.

Kathy

June 30, 20090 found this helpful

I tried that last year. They froze well but, they didn't fry up well. Turned to mush. I really wanted it to work, too.

carlan wright

July 3, 20090 found this helpful

Slice green tomatos about 1\8 inch slices. Place flat on countertop or prep table, salt well with shaker on both sides. Coat both sides of tomatos with flour, and place on cookie sheet about 1/4 inch apart.

Place in freezer for 30-45 minutes. Then put into ziplock freezer bag and return to freezer for later use. Note- Do not thaw for frying. Heat oil or shortening before removing from freezer. Place into oil as soon as removed from freezer 1 slice at a time so oil temp is stable.