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Green fried tomatoes I've heard mentioned loads of times and always fancy trying but I've never got around to it.  I am just wondering if it is as basic as slicing a green tomato and frying them? How thick, coated, fried in a little oil or butter perhaps? Or is there a recipe I should be guided by? What do you eat them with/on? I'm guessing they are unripe tomatoes rather than ones that remain green when ripe? Sorry lots of questions just quite intrigued by them  :)

http://allrecipes.com/recipe/best-fried-green-tomatoes/

I tried them a few years ago but was not too impressed, must try again! I read somewhere that  they used green tomatoes because they were so poor they had to  start eating the fruit before it got time to ripen. Still got the polenta I bought!

I was inspired by the film which IMHO is the best film I've ever watched ( I won't say made as I'm not a film buff) Oh ok it the best film ever made ;) )

Southern USA speciality.  Slice, salt and pepper, dip in cornmeal (not cornflour, but as PL said polenta meal) and fry in loads of fat.

Green, because ripe tomatoes would be far too juicy for this.  Tried it here a couple of times too and they were ok, but not wonderful.

Not sounding that tasty then  :-\

Yipee I can grind my own multi colour cornflour/meal  ;D

Saw one recipe with a bit of chilli added- that might make a difference!

Anyone else love the film?

I don't think I've ever watched it  :-[

I best add it too my list of 'must do's'  :)

http://www.amazon.co.uk/s/ref=nb_sb_ss_i_1_5?url=search-alias%3Ddvd&field-keywords=fried+green+tomatoes+at+the+whistle+stop+cafe+dvd&sprefix=fried%2Cdvd%2C373

messy link but it works!

Are you sure you are not supposed to use a type of tomato which is naturally green when ripe.   There is one called green zebra, I think there are several others.

That's a good point Digeroo, it could be that in southern USA even green toms are sweeter, but definately here it would explain why not so nice.

The film is definitely in my top ten of great films - good story, beuatifully filmed and well acted.   Have yet to try fried green tomatoes but don't rate green tomato chutney much - especially compared to rhubarb chutney - but I'm growing green zebra this year so will be having a go and definitely adding some spices to the cornmeal, or maybe some dried oregano or basil.

Film brillian and so was book.  Sprinkle a bit of sugar on sliced tomatoes and leave to stand a while.  Have you considered using bharji batter and deep frying.

Oh did not know there is a book! Good tips coming out on here :D

There is a green tomato called Spear's Tennessee Green and another from Tennessee called Aunt Ruby's German Green Tomato.

http://rareseeds.com/vegetables-p-z/tomatoes/green.html

But I like the idea of coating an ordinary tomato with cornmeal and frying it, and even more using multicoloured corn.   Not eating wheat it sounds like a nice alternative to battering.

While there are varieties of tomatoes that are green when ripe, the recipes are for unripe normal tomatoes. I have often fried halfed green tomatoes with bacon and egg and they are no penance to eat. I think I may have used them in chutneys many years ago too. They are just a way of using up the last of the crop.

Quote from: Digeroo on July 29, 2012, 13:55:02
Are you sure you are not supposed to use a type of tomato which is naturally green when ripe.   There is one called green zebra, I think there are several others.

Definately not - too juicy (like ripe tomatoes are) and the corn meal won't stick but just ooze off.  They are large but unripe tomatoes with little juice.

Green Zebra was created in Bakersfield California by Thomas Wagner in the eighties and became famous when a local cafe Chez Panisse started using them and the customers loved them in their salads.  They were not fried.

http://www.tomatodirt.com/green-zebra-tomato.html

Any comments on the merits of the green varieties to eat?

Maybe have another go at Fried Green now= after all we got a few of them!!

Quote from: pumpkinlover on July 29, 2012, 22:45:34
Any comments on the merits of the green varieties to eat?

Maybe have another go at Fried Green now= after all we got a few of them!!

Green Zebra is divine grown in a sunny year outdoors.  Not bad in the greenhouse either.  Would recommend, if you have never grown green tomatoes before.  Need to look  carefully to see when they are ripe (soft fruit, yellowish hue).  I think the term used to describe their flavour is 'spicey'.  Not a particularly good word and there are no underlying curry flavours or pepper hotness, but a rich and complex flavour.

I also grow the beefsteak Evergreen, that is pleasant and sweet, but lacks the depth of flavour of Green Zebra.  Green Grape is another to look out for, again a Thomas Wagner creation and very good.

Thanks Galina. Next year then, get the seeds, and maybe the weather! :-\

 Jay, there are  many recipes for fried green tomatoes, here is what I do...

I use regular large firm green tomatoes(not green when ripe) sliced about half  an inch and I don`t use the end bits.

Mix about 1 cup of cornmeal with some seasoning, now here is where the fun comes in, you can use  paprika or chilli  I sometimes use parmesan cheese, though paprika is my usual.

Beat two eggs.

Salt and pepper the tomato slices to your personal taste

Coat the slices in the egg mixture then in the cornmeal mixture.

Fry in about quarter of an inch of fat for about 2 minutes a side. I use different fats but my preference is bacon fat, or goose or duck fat, then safflower  oil if that is all I have but I add a couple of drops of sesame to it.

You can use tomatoes that are showing the first blush of colour but not beyond that.

If you use parmesan go easy on the salt.

Drain them well by the way and they are great cooled to room temp or hot.

Enjoy..

Now if you still have greenies left do you want the recipe for sweet tomato pie, this is great with icecream or custard.

XX Jeannine