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Old 06-16-2014, 06:23 PM   #1
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Fried green tomatoes

Is there a best time to pick green tomatoes to make fried green tomatoes?

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Old 06-16-2014, 06:27 PM   #2
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In my experience, and I've been making fried green tomatoes for many, many years, the best tomatoes for this purpose are uniformly green, firm tomatoes with no blemishes and no evidence of ripening. The ones I fry are quite firm, almost hard, because they're definitely not ripe.
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Old 06-17-2014, 09:39 AM   #3
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I like to pick them just before they start to get color. Look at the bottom of the tomato and when I see some white starting to form they are mature but not ripe.
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Old 06-17-2014, 11:52 AM   #4
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Some of the resturants in Atlanta have the best. Mary Mack's Tea Room are to die for. they have a spicy Ranch that I am working on duplicating. I like mine firm, no color. Sliced and placed in a bag with Salt and white corn meal. Fry up in an cast iron skillet until brown.
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Old 06-17-2014, 01:41 PM   #5
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When I see a green tomato, I pick it and fry it. It's better if there is more than one. Eventually, I choose them before they start to color.
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Old 06-17-2014, 04:18 PM   #6
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For those of you who desire a little less oil or fat, I've tried this recipe with success.
Thin slice very unripe green tomatoes. Dredge them through corn meal, salt, pepper and a little Parmesan cheese. place on cookie sheet and spray with olive oil (there's that Misto again) and place under your oven broiler. When they begin to get that slightly scorched look flip them over and spray with olive oil again. The result is lighter, less greasy and still full of flavor.

One of the best sandwiches I ever ate in my life was at the Asheville airport's grill. Fried green tomatoes, roasted red peppers, an asiago cheese slice and remoulade sauce, all on sourdough bread.

It no longer shows on the menu but this is one of the better restaurants I've eaten at. Asheville Regional Airport :: Dining + Gifts
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Old 06-17-2014, 05:54 PM   #7
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I make mine pretty simply.

Slice a bit off the bottom and the top so that there is tomato "meat" exposed, then slice at least 1/4-inch thick. Dip in well-beaten egg and press firmly into Italian bread crumbs, or Italian-seasoned panko crumbs. Make certain the whole tomato is nicely coated. Place on a wax paper-lined rack or cookie sheet and put in the refrigerator, uncovered, to "age" for at least 30 minutes. This last step allows the gluten in the bread crumbs to set up a bit and keeps the breading from breaking up and falling off the tomato slices.

To fry them, I heat about 1/4 inch or so of canola oil until it's shimmering and add the tomatoes. Don't crowd the tomatoes. Fry until they're a deep golden brown. Turn over and cook similarly on the other side. Remove to a wire rack and salt immediately while still warm. Enjoy!
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Old 06-17-2014, 06:49 PM   #8
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Couple of times I've made FGT's they were too sour to eat. I wonder what I did wrong?
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Old 06-17-2014, 08:23 PM   #9
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Quote:
Originally Posted by CharlieD View Post
Couple of times I've made FGT's they were too sour to eat. I wonder what I did wrong?
How did you make them?
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Old 06-18-2014, 10:25 AM   #10
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Sliced, seasoned, dipped in flour, i think, it's been couple of years since a gave up trying.
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