Home Forums Hunting & Shooting Hunter's Campfire Fried Green Tomatoes!

I love me some fried green tomatoes.
I know it's darn near an institution in parts of the south and I'm wondering if any of you have super holy grail recipes you'd share.

The way my mom taught me is to slice 1/4 in thick, dredge in flour, dip in egg and milk wash, and then heavy coat of fine ground saltine crumbs.
Let dry on a rack for an hour and then fry in butter.

Any of you have better ways I'm all ears! I'd like to try some new ways.

Them and squash, deep fried, yummy

Don't discount corn meal as an ingredient in your batter.

It's all good. I have been frying up cucumbers that way for a few years now! The poor man's squash!

It's that time of year. Plenty of green tomatoes in the garden that won't ripen before the first frost....

I just dip them in milk and egg and dredge them in Kentucky Colonel seasoned flour.

I’d give someone a couple bushels of greenduhmatas if they wanted them

Hadn't thought of frying cucumbers. Sounds good.

I was thinking you'd have a bunch of 'em!

A sprinkle of sugar helps.

2 parts white corn meal
1 part self rising flour
1 egg
Lawry's season salt and fresh ground pepper to taste
Add beer to make a thick batter- - - -real beer, not "light"

Diip 1/4" thick slices into the batter, let 'em drip a bit, and deep fry. Serve with a mild horseradish sauce for a flavor boost. Also works for yellow squash and okra.

I've never once had them, it must be a Minnesota thing.

Don't want all that heavy coating on them , just slice 1/4 inch thick drag em in flour and pan fry. Something else that is tasty slice a sweet potato 1/4 inch thick drag thru a mix of sugar and cinnamon pan fry in butter.

Yes, the horseradish sauce is a must!!

I like fried pickles too, which is strange because I usually pull the pickles off my sandwiches and burgers.

Made and ate them for the first time this past summer, since I had lots of green tomatoes on the vine. Not bad. I had them with some Marinara for dipping. Nice and tangy.

Hot iron skillet, egg wash, white cornmeal, need to sizzle when it hits the pan. Oh, use bacon grease...

I'd rather eat catschit, fresh catschit.

Ok by me! LOL

Thinking good firm green tomatoes not sliced too thick & proper grease temp is the key.

Your batter/coating is up to your taste.

Only reason my brother has grown tomatoes for 50+ years. He won’t eat a ripe tomato.

Wife ordered some last week at a fancy place in Columbia. They were sliced kinda thin and fried with a very delicate and crisp coating and topped with some good tasting stuff that had, among other things, little pieces of shrimp and lump crab meat. Delicious .

I like them about any of the ways described here, battered or breaded, as long as it’s not too thick and/or greasy.