Here is a great thread from over on the Recipe Exchange Forum with several different recipes in it that we have tried. You'll also find more recipes on the Cooking Forum.

We prefer either beer batter or a cornmeal dredge with lots of pepper and some chopped basil added for ours.

But you might also want to leave some of those fruit on the vine. With some patience, they WILL ripen. ;)

Dave

Here is a link that might be useful: Fried green tomato recipes

Oh I'm definitely leaving some on there, but I have two monsters that have been full size for weeks now and just not turning red. (And yes, they are indeed supposed to be red!) I decided I may as well pull them and give frying a shot.

I've never beer battered, but we're beer fans in this house. How do you do it?

Thanks for the link!

Use the old south method.
Slice the tomato crossways about 3/8 inch thick
Add salt and pepper to corn meal mix.
Dunk slices in buttermilk then coat (dredge) in cornmeal mix.
Gently place in a skillet of hot oil abt 1/2 inch deep.
When brown on one side gently turn and brown other side.
Drain on absorbent paper.
I don't like mine greasy. It may take a little practice to get the oil right temp.

I usually just sautee with garlic and onions until mushy as a topping/condiment for pork chops.

Lots of recipes out there for all kinds of beer batter - especially for fish and onion rings - and many add various dried herbs or spices to it. Ours is:

2 cup Bisquick or other baking mix
1 teaspoon salt
1/2 teaspoon ground pepper or to taste
1 teaspoon garlic powder
1 egg, beaten
1 can beer

Mix all dry ingredients well, beat egg and add to dry mix, add beer and let sit for 10 mins. to rise. Slice tomatoes about 1/2" thick, dip, and deep fry in hot oil.

Dave

Whatever batter you choose, I have found that first lightly coating the tomatoes in corn starch before dredging helps the batter adhere after frying. There is some scientific reason for this, which I didn't come up with but read someplace. And it really works!

Jennie

Dave: I love using a beer batter for fish and chips or stuffed squash blossoms.

Jenn is right about using flour or cornstarch first before the liquid dredge. At least that is what I do when making fried chicken.

Whatever batter you choose, I have found that first lightly coating the tomatoes in corn starch before dredging helps the batter adhere after frying. There is some scientific reason for this, which I didn't come up with but read someplace. And it really works!

THANK YOU!
;-)

I use Paula Deen's(Food Network) recipe for fried-green tomatoes:

Cut tomatoes to desired thickness(she likes them thin)
Sprinkle with salt and let set for a half-hour to draw out the moisture.
Dredge in Flour or Cornmeal with pepper(salt after frying).
Fry in whatever oil you prefer.

I like to make a sandwich with toast, fried green tomatoes, bacon, and mayo(mayo prevents bread from getting soggy)

This is the recipe I use. Just substitute "green tomato slices" for "eggplant" in the recipe. I like a little crisp batter, but not a lot so this recipe is to my liking.

Crisp Fried Eggplant
Gourmet : April 1990
Can be prepared in 45 minutes or less.
Yield: Serves 2 as a side dish or first course

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant

1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

I have successfully substituted selzer water for beer in the Beer Batter. I think it works great for onion rings, I'll have to try it on green maters.