Viewing post #1157820 by Thomas75

critterologist said:The paper bag method sounds worth a try!

My favorite fried "green" tomatoes are actually ones with color just starting to break... cut them thick (1/4 to 3/8"), dunk in egg wash, then dredge in 50/50 flour/cornmeal with whatever seasoning appeals to me that day. I like them crispy on each side and cooked through in the middle.

Using partially ripe tomatoes gives a lot of extra flavor & sweetness... but they can't be more than half ripe, or they won't stay firm enough to flip & serve from the pan.

Hi Jill,

I agree about the "ripening" tomato giving a bit more flavor. I fry them up all summer long.

Thanks,
Thomas