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Honest Kitchen: Fried Green Tomatoes

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin and Erin often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.


I do not like tomatoes. Neither does my Grampa, so I will say that it is a genetic thing. That is what makes this Honest Kitchen so funny.  I am giving you my recipe for Fried Green Tomatoes.

I am not sure why I starting making them last year but after the first batch, my entire family ate them - even my then 1 year old - loved them.  I bet it is the butter!

* Green tomatoes.  I had a couple that were starting to turn and I could taste the difference.  You want super green tomatoes with no red.  For this, I used 4 or 5 medium sized tomatoes.
* Butter. Just get a stick of butter out.  You can use more or less depending on how your skillet is working.
* 1/3 cup Parmesan cheese
* 1/2 cup Corn meal
* 2 tablespoons garlic powder

See those two that are turning red? They did not taste as good.  I made Hubby eat those.
Garlic powered with parsley: 7o'clock. Parm cheese 10o'clock. Cornmeal 1o'clock
1. Slice tomatoes and place into a pie plate.  When your tomatoes are done, cover with water. I like to use pie plates since they have a lip and are flat enough to get the tomatoes laying pretty flat.

2. Combined mixture in second pie plate.

3. In a skillet, melt some butter to coat.  Put the burner on medium heat.  It is better to take an extra minute than to burn the tomatoes and butter before they are done. 

4. Take a tomato slice out of the water and put into the mixture.  Do not dry off tomato beforehand.  Coat both sides and edges of the tomato slice and place onto skilled.  Repeat until you are out of tomatoes or your skilled is filled. 

5. If you need more butter in certain spots to help with the 'frying' of the tomatoes, go right ahead.  You can see above that I added butter to two different spots. 

6. Let cook for 7-10 minutes on one side before flipping.  If you start to flip one and the breading mixture comes off the tomato, let them cook a little longer and put a little more butter down to help.

7. The second side should not take as long to cook - maybe 5 minutes.  You will probably need to put a little more butter down to help. 

8. As the tomatoes are done, place on a plate and add more slices to the skillet. 

9. You should end up with tomatoes that have a yummy garlic-cheese crust and are a little soft on the inside.  It may take a while to get the hang of it, but it is worth it when you are eating them. 


  1. I don't like a slice of ripe tomato unless it's right out of the garden and in a sandwich or on a burger. But give me a fried green tomato, and I will arm wrestle you for the rest of them!

    I made Sweet Potato Salad this week.


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