Fried Green Tomatoes

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I really like them 'chicken fried' as we say, but did just love these tomatoes. Didn't use a deep fryer-hot oil in a pan and flipped-and they came out great! Panko definitely made it easier, plus loved the crunch. For the 'bland' reviewer...definitely remember to salt and pepper the slices..also, if you can, use homegrown green. I've never had a FGT served without a sauce, so don't skip it!

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These were unbelievably good! I grow my own green tomatoes that stay green and never turn red and grew them because I love fried green tomatoes sooooo much! Up north here you can never find a green tomato. I usually pan fry my tomatoes, but that night I had the deep fryer going anyways, so I came to Food Network to find a recipe for deep fried (because everything always tastes better deep fried. I should have known that Gina and Pat would have the answer! They were just wonderful (as most of their recipes are! I didn't make the sauce because I didn't have any cider, I made Ranch instead, which is perfect with them. Next time, I'll make sure I get the cider. Gina's sauces are always fabulous. I have a page that I copied down a whole bunch of Gina's recipes for all different dipping sauces so I don't have to go crazy everytime I need a sauce for something! Keep up the good work Pat and Gina!

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Excellent sauce!

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They were a little bland. I was expecting more flavors from the Neelys. Then again I didn't have the dipping sauce.

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I made these this evening and I loved them. I never had fried green tomato's before. They were easy and tasty. The only thing I would do different the next time is core the tomato all the way through. Thanks Gina & Pat

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Love it!

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Nice and crispy (I used regular bread crumbs. I would just add a bit more seasoning to the flour and bread crumbs. And we ate them without the dipping sauce. Perfect! Fast and easy to make!

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Love this recipe, easy to make and tasted very good too. Will pass this one on to friends. The dipping sauce was excellent...

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Excellent recipe. I have a tomato vine at my house, and the tomatos never seem to ripen. This is the perfect way to use them. Having tried the recipe several times, I suggest, if it happens to be in your kitchen, using a small amount (1/2 teaspoon of vital wheat gluten in the flour.
I added, to taste, spices to both the flour and the bread crumbs: black pepper, salt, smoked paprike, ground cayenne, garlic powder, onion powder, etc.
Although I'm sure the cider reduction dipping sauce is delicious, to make things simpler I simply added either BBQ sauce or ketchup to mayonaise, with aforementioned spices added to taste as well.
Panko bread crumbs are quite nice too, especially with smaller tomatos. Just be sure not to cut them too thin, especially with smaller tomatoes, or you will be breading all day long, and some of them might be more apt to fall apart.

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If you don't have the time or the ingredients to make the Buttermilk Dipping Sauce, Ranch Dressing makes a good substitute.