Fried Green Tomatoes

Welcome to the forum, Charles. What kind of smoker/cooker do you use and where are you in the South?

Hi there.
I have had a Weber Smokey Mountain for a little over a year. Getting the hang of it, even without the "Old Kingsford".
Will smoke some chicken for supper in a little while.

I'm in Jackson, TN. Lived here all my life, except for 6 years in the USN.

Fried green tomatoes are the food of the gods. You have made friends with your first post, Charles H. Welcome to the Cookshack Nation.

I was just thinking about the phenomenal FGTs I had in Newton, Alabama about 5 years ago and wondering if I could find a good recipe. Thanks Charles!

Also if anyone has to do low carb style eating(diabetic) try instead of flour&cornmeal using ground up fried porkskins as a batter with the egg dip!Delicious!!We use the pork skins on most anything requiring breading and sometimes add spices to the crumbs before breading.Turns out very crispy.Enjoy!!

Thank you!

We are tightening down after the holidays.

Hi Charles.I'm in Canada, Albertas central interior.We have alot of great traditional foods here,but I gotta tell ya,you southern folk really know how to eat.Those green tomatoes are awesome!I wish that true bbq would take off up here.I better open up a shack on the side of the road,and educate my fellow countrymen on how REAL MEN eat.Loved your FGT recipe.I'm a Canadian country boy who needs more Q. EDUCATE ME O WISE Q MASTERS OF THE SOUTH.

Throw a little cajun seasoning in the breading mixture and kick it up a notch.

I serve FGT sammys all the time at my Restaurant in the Florida Panhandle. It is one of my best sellers. Folks love it! We use a little Cajun spice in the batter and serve it on a Po-Boy bun with lettuce,pickels and bacon. Add a side of home made cold slaw and a Large glass of Sweet tea. Man,thats eating

I ain't gonna argue with that!

I've ate fried green tomatoes all my life but never thought of eating them on a sandwich. Something new to try this year. I'm gonna plant my maters before long but it's snowing like hell here in MO right now.

A little further south of you, we normally plant tomatoes around the first week in May.

Pretty close to my own method. I dessicate them though after slicing with a good dose of table salt and rest them for fifteen minutes before rinsing and chilling in ice water. I add (for this size recipe) about 2 TBsp of corn starch to the batter that gives them more crunch and make sure the excess egg wash and batter is shaken off before dropping in the oil. Most of the Southern folk I know use flour, egg wash, and corn meal dredges traveling from dry to wet and shaking between rather than a batter. Another great application is to use a crepe thick tempura batter with just flour, corn starch, a little salt and sugar and carbonated water. Here the tradition is to wait until the end of the season and fry up the greenies left that do not have a chance to ripen. What a waste!

Right on. I would never use those babies hanging out there waiting to get ripe!

We got 7"+ of rain yesterday, so they won't be getting ripe soon, but will be big!