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Mon Sep 20, 2021, 09:42 PM

I just made fried green tomatoes.

B/c I could.

I wait all year for the bumper crop of tomatoes to come into the farmers' market and some of them are green.

I had to make them yesterday when I bought them or tonight. Tomorrow, they wouldn't be green -- and that's with refrigeration.

I chose a recipe that was simply seasoned flour with white fine corn meal. I fried them in a cast iron 12" skillet in ca. 1" of canola oil at 350 degrees. They came out golden-brown, and crispy, not greasy. And sweet yet firm inside.



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Reply I just made fried green tomatoes. (Original post)
no_hypocrisy Sep 20 OP
texasfiddler Sep 20 #1
sheshe2 Sep 20 #2
Lochloosa Sep 20 #3
no_hypocrisy Sep 20 #4
Lochloosa Sep 20 #5
Grasswire2 Sep 20 #6
marble falls Sep 21 #7

Response to no_hypocrisy (Original post)

Mon Sep 20, 2021, 10:00 PM

1. I like the slightly tart flavor. My favorite

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Response to no_hypocrisy (Original post)

Mon Sep 20, 2021, 10:04 PM

2. Yum.

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Response to no_hypocrisy (Original post)

Mon Sep 20, 2021, 10:10 PM

3. Should have used Bacon Fat...

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Response to Lochloosa (Reply #3)

Mon Sep 20, 2021, 10:17 PM

4. Next year with a new recipe . . . . .

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Response to no_hypocrisy (Reply #4)

Mon Sep 20, 2021, 10:18 PM

5. ...

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Response to no_hypocrisy (Original post)

Mon Sep 20, 2021, 10:38 PM

6. once a year, I make fried green tomatoes

Same way.

cast iron skillet
cornmeal -- I like the coarse grind here, to give it a little kick. Bob's Red Mill.
butter

My farmers market will have them maybe next week.

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Response to no_hypocrisy (Original post)

Tue Sep 21, 2021, 12:03 AM

7. Slice 'em thick, layer with garlic, a 1/4 lb of feta, a healthy tbsp of pesto and bake them until ..

soft at 350F. Process or Stik, enjoy a green tomato pasta sauce.

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