Fried Green Tomatos?

Question

I made fried ggreen tomatos and cooked it how it was suppose tobe cookd (sliced green tomatos, eggs, flour, oil) and when I was done only the outside was crispy and cooked but the inside was still green and sour and it tasted nasty anyone know what I did wrong and prevent it from happening.

Answer 1

Well, there is a bit of a twang to a green tomato.  And it will still be green, even after cooking properly.  It really doesn't resemble a red tomato eaten fresh (or cooked!) in any way.  Flavor, texture, mouthfeel, nothing!

Sounds about right.  Maybe it's an acquired taste.

The main key is to not slice them too thick, so they can get cooked inside (tender but not mushy) and not so thin that they are impossible to hold together when hot.  I like to dip mine in buttermilk after I salt and pepper them, then cornmeal, then fry in a little oil + bacon grease for flavor.  <blush>

Answer 2

The outside was done and the inside wasn't because the oil was too hot.

To improve the flavor add some seasoning to the breading, I like a pre-made Cajun spice mix, or some green spices like oregano, parsley, basil, etc. is also good.

Doing both above will improve the overall flavor. I also like a sauce of a few drops hot sauce in some mayo.

Answer 3

All green tomatoes taste somewhat sour.

Your technique is fine, I think that the tomatoes may have been too green.

I recommend choosing tomatoes that are just getting ready to turn red. They will have a slightly pink tint, but will still be green.

They will be  less sour than very green tomatoes.