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Fried Green Tomatoes with Vidalia Onion Relish Recipe

Fried Green Tomatoes with Vidalia Onion Relish

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Average Rating:

Total Reviews: 24

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  • on March 14, 2011

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    These are sheer perfection!!! My family requests these over and over. They are perfect for a weeknight, or family gathering. Truly a comfort food in our house. Though I have never made the relish, if it is half as good as how the tomatoes come out, then well worth it I'm sure. We are all content with good ol' ranch dressing to top our tommy toes. Yumm yumm! Thanks Paula, for showing me what my southern born mother never did! :

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  • on March 09, 2011

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    WOW, this is IT! When I was a little girl I remember eating some fried green tomatoes and they were sooo good! After the Movie "Fried Green Tomatoes" came out, it brought back memories and I was on the hunt for a decent (not perfect recipe. Only to be disappointed every time! I knew I remembered them being something that I was not getting... until now! I never even got to the onion relish. I felt like such a pig, going back for more and more! This is everything I remember fried Green Tomatoes to be... PERFECT Paula!

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  • on March 04, 2011

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    Yes, after viewing this episode twice in the last couple weeks, the measurements are correct and it is indeed very "wet", but it did not look nearly as bad as described by a poster. If you don't want it so soupy, adjust accordingly as opposed to complaining about perceived "waste"....at the very least a slotted spoon can be used to drain off any excess liquid, for goodness sakes! Recipes such as this were never intended to be gospel....at least try to use the common sense God gave a duck!

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  • on February 19, 2011

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    Love this one. The relish was awesome even spread some on my burger. MMMMM... Now I know how to keep the tomatoes firm and not soggy like they usually are, with the salt and the coleander to drain the water.
    Thanks Paula-watch your shos daily.
    Bill

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  • on November 13, 2010

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    delicious!!!

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  • on June 26, 2010

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    1/2 cup of mayonnaise and 1/2 cup rice vinegar - makes soup. I wasted 2 Vidalia onions on this and ended up making my own Remoulade sauce to go with the tomatoes. Please check measurements because I'm sure this is super with the correct wet ingredients.

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  • on May 19, 2010

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    I found some really nice green tomatoes at the farmers market the other day and decided to fry them up. Obviously I turned to Paula as this is a quintessential southern item and I knew she would have a suggestion on what to do. Boy am I glad I did! The salt trick worked amazingly and allowed me to get a wonderful crust when I fried them. They were not at all greasy and the tomatoes turned out nice and tender! I will be making this again and most likely soon!

    *note: I did not do the relish recipe as I enjoy mine with homemade buttermilk ranch*

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  • on April 12, 2010

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    They weren't greasy! Fried green tomatoes are one of my favorite foods. I've never found a recipe I liked until this one. I've tried a few. I will definitely being doing this dish frequently. I served it with Fried Green Tomato soup. Recipe as is - Yum! Thank you, Paula Deen!

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  • on August 23, 2009

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    I have tried many times to make fried green tomatoes, all I ever ended with is indigestion! These were outstanding! I think it was drawing the extra moisture from the tomatoes by salting them and letting them rest for a while. The vidalia onion relish is so darn good, and just puts the finishing touch on the dish.....So good I an't remember what else I cooked :-

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  • on August 16, 2009

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    Fried green tomatoes always sound so homey and delicious, but I've never found a recipe that my husband and I would EVER want to try again -- just super bland and taste-less in the past. I guess I'm persistent, but I had to try Paula's recipe when I saw her prepare it this week. We are blessed with tons of tomatoes in Ohio this time of year, including green ones, too, and I'm going to have to make this a weekly dish before the season runs out. WOW!

    YUMMY and then some and also quite surprising, from such a simple recipe. I guess it's the buttermilk (to which I added a good-sized splash of Texas Pete Hot Sauce that made it so flavorful, because most recipes call for more ingredients than just flour and then they don't have any real flavor. I didn't have self-rising flour, so I made a good substitute by adding some baking powder and a sprinkle of salt. The result was fantastic: tasty tomatoes with just a hint of tartness in their natural flavor. The vidalia onion sauce was creative and very good, too, but we love the tomatoes with or without the sauce. I did use my mandoline to slice the tomatoes evenly to the 1/4" size, which was much more consistent than my normally poor sliceing skills would have produced. (I love gadgets, don't you?

    I've never reviewed any of the many delicious recipes I've made from FN chefs, but this was such an incredible surprise that I just HAD to do it! Thanks, Paula, for making such a simple dish so especially enjoyable!

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