Most excellent recipe. First freeze of the year coming up tonight and I had about 20 green tomatoes that I had to pick. The family ate them faster than I could cook them. We will definitely use this recipe again.

Great recipe!! They were delicious! Will def make again!!

I make an Italian version like my nana used to make ( immigrant from Italy to NJ). I updated using Panko bread crumbs - her recipe was regular breadcrumbs with dried oregano, a bit of flour and freshly grated reggiano parmasan cheese. Slice firm green tomatoes, dip in egg then bread crumb flour cheese coating and fry in EVOO with finely chopped garlic. Salt as they drain on paper towels. The panko gives a nicer crust but the recipe takes me back 40 years to my nana's kitchen and Pop's tomato garden

These tomatoes were just like my grandma used to make and she happened to be from Arkansas. They were perfect.

This southern staple is absolutely delicious--the perfect comfort food for me! Some recipes use plain cornmeal, some use plain flour. I like the mixture of both. The flour helps the coating to stick, while the cornmeal adds more flavor and crunch! If you like a thicker coating you can double coat them...after dipping the tomato slices in the eggs and rolling in the breading, re-dip the coated tomato slices in the eggs, letting the excess drain off, then rolling once again in the breading. One secret is not to fry the slices too long. Overcooking results in a mushy, soggy interior. Have the oil HOT and only cook until lightly golden and crisp, about 2 minutes on each side. If you'd like, fry these in bacon grease, or a mixture of oil and bacon grease. Using bacon grease makes a big difference in flavor. For a little zip, I sometimes add about 1/2 teaspoon cayenne to the flour/cornmeal mixture and/or a few good dashes of hot pepper sauce to the beaten eggs. These are delicious hot off the stove, used as a side dish, and great served with Buttermilk Ranch dressing, a spicy Southwestern dressing, or my favorite...Chipotle Mayonnaise.

Everyone has different taste, expectations and opinions...and, I respect anyone's right to express their opinion. But, to give a recipe a poor rating of '1 star' and to check 'No, I would never make this recipe again.' without also posting a reason for that rating...that's simply wrong! When rating a recipe, either good or bad, you should indicate what you liked or disliked, what you felt was right or wrong with the recipe, or if perhaps you simply didn't like the dish in general. I (and I'm sure others) don't mind constructive criticisms. That's how we grow and improve ourselves...we just need to know what is wrong to do so! [I made edits to this recipe.]

Green tomatoes should neither be too hard, like an apple, nor too soft, like a ripe tomato. They should be green all the way through, though a tinge of pink on the inside is OK. They should stand up well either to deep frying or pan sauteing. Slices should be neither too thick nor too thin; 1/4-to-3/8-inch slices are good. These will soften during the cooking process, so if they're not ripe to begin with, you'll have mush when you're done. Use a metal spatula for turning the tomatoes, scraping the surface of the pan when you lift them. This ensures that you won't accidentally separate the cornmeal coating from the tomato. I'll repeat this great Southern tip in many deep-fried recipes...adding a small amount of bacon drippings to the oil, gives the dish a slightly smoky flavor, making a great product even better!Fried green tomatoes are best when served hot--straight out of the skillet, but use caution as the insides of the tomatoes retain a lot of heat and could burn your mouth.The way my dad ate these, we were lucky to get any ripe tomatoes from the garden! One of his best ideas was to use fried green tomatoes on his BLT sandwich...talk about yuuumy!My sister likes them with melted cheese. Preheat the broiler. Place the fried tomatoes in a baking dish and sprinkle with 1/2 cup grated sharp cheddar. Broil just long enough to melt the cheese, and serve right away.

Green tomatoes should neither be too hard, like an apple, nor too soft, like a ripe tomato. They should be green all the way through, though a tinge of pink on the inside is OK. They should stand up well either to deep frying or pan sauteing. Slices should be neither too thick nor too thin; 1/4-to-3/8-inch slices are good. These will soften during the cooking process, so if they're not ripe to begin with, you'll have mush when you're done. Use a metal spatula for turning the tomatoes, scraping the surface of the pan when you lift them. This ensures that you won't accidentally separate the cornmeal coating from the tomato.

I'll repeat this great Southern tip in many deep-fried recipes...adding a small amount of bacon drippings to the oil, gives the dish a slightly smoky flavor, making a great product even better!

Fried green tomatoes are best when served hot--straight out of the skillet, but use caution as the insides of the tomatoes retain a lot of heat and could burn your mouth.

The way my dad ate these, we were lucky to get any ripe tomatoes from the garden! One of his best ideas was to use fried green tomatoes on his BLT sandwich...talk about yuuumy!

My sister likes them with melted cheese. Preheat the broiler. Place the fried tomatoes in a baking dish and sprinkle with 1/2 cup grated sharp cheddar. Broil just long enough to melt the cheese, and serve right away.
[I posted this recipe.]