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You have to try them, even if they don't sound good. They are great.You will be surprised by the special taste. – Reviewed by Mary Roth

Guess I'm just not a fan of green tomatoes. I think they are SOUR. – Anonymous Review

Excellent, but as a Southerner born and bred, I never knew of this dish being connected with flour. We always used corn meal for a coating. Ahhhhhhhhhhhh...slurp! – Reviewed by Lily Miss

That was a GREAT change to fried green maters! I fry mine the same... with flour... The gravy is excellent! THANKS! – Reviewed by Faydra Norman

Try using pancake mix instead of flour. – Anonymous Review

Instead of all flour, try mixing 1/4 cup of cornmeal with a 1/4 cup of flour. It adds a great "crunch". Being from Baltimore we also make these when steaming crabs. Instead of adding salt and pepper use "Old Bay"...only one problem...you will never be able to make enough of them! – Reviewed by Kopeck, Joseph F.

This was okay but our family has always preferred a little cornmeal mixed with the flour. – Anonymous Review

I, too, much prefer cornmeal, with just a splash of flour, to make my mom's world-shaking fried green tomatoes. You may also want to dip your tomatoes in milk or a beaten egg (with 1 tablespoon of water) before coating them in the cornmeal mix. It all depends on your diet and/or cholesterol level! I like the Old Bay Seasoning idea. I'm going to give that a try. – Reviewed by Patty Lawson

These are good, never had thought of making a gravy to put over them! Good idea for a change. I mix cornmeal AND Bisquick to make mine, 1/3 cornmeal to 3/3 Bisquick. We also like them dipped first in egg/milk mixture and then dip them in cracker crumbs. Frankly, any old way you fry green tomatoes, you can't go wrong (unless you burn them). – Reviewed by Linda Dubs

Very good, but I also used cornmeal. I dipped them in an egg and milk mixture with garlic powder and a little seasoned salt, then in cornmeal. – Reviewed by Jack woodward

Instead of flour I used yellow cornmeal, and I also added a little hot pepper. – Reviewed by charles hawkins

Growing up in Western Pennsylvania fried green tomatoes were a tradition. Try adding garlic, onion, and green peppers along with the tomatoes and forget the gravy. Also use cornmeal rather than flour. The Public House in Massachusetts serves them with a lobster remoulade. – Reviewed by tom gillung

Substitute Masa Harna for the cornmeal (should be 50/50 with flour), and replace milk with egg. Flavor with garlic, ginger, chipotle pepper and salt and pepper, 1/4 teaspoon each. Crunchy with a burst of flavor. The best! – Anonymous Review

Love fried green tomatoes! But sometimes I use bacon grease for frying. Not the best health-wise but delicious! – Anonymous Review

This is exactly how my mother-in-law taught me to fix fried green tomatoes. We never made the gravy though. If using cornmeal with the flour as some do, the gravy would not be good for me. By the way, both mother-in-law and I were born Texans, isn't that from the south of the U.S.? – Anonymous Review

This is a basic recipe. My mother used ripe tomatoes which can be a real pain to get out of the pan, but the flavor is really good but different from the green variety. – Anonymous Review

I love fried green tomatoes. I think they're even better when they're just starting to turn a little red. – Reviewed by Mandy Ness

This is exactly the way we make them on the Coast in MS. I have lived in the South all my life and never met anyone who served them with gravy. You make a sandwich out of white bread and mayo. They are great. – Reviewed by Eve Hughes

Well I love love love Fried Green Tomatoes, but never heard of them with gravy. Sometimes I have a plant that never has ripe tomatoes because they go to the skillet first. – Reviewed by sherrie prosch

These are really good but sometimes I've even used different flavors of bread crumbs like the ones used for breading chicken. I dip my tomatoes in an egg/water mixture first then in the bread crumbs. My favorite is the Italian seasoned variety ... it doesn't hide the flavor of the tomatoes but gives you a little spice! – Anonymous Review

Tasty recipe! However, 1/2 inch is too thick, a "fat" 1/4 inch is much better down in Alabama. – Anonymous Review

I make many trips to my garden waiting for that first big green tomato to fry! I would not make the gravy, as I do not care for gravy - have used cornmeal and garlic/onion powder - love the Old Bay suggestion! Summer is officially here when I can fry my first green tomatoes. – Reviewed by Marylee Tharp

LOVE, LOVE, LOVE Fried Green Tomatoes, I can't wait til our tomatoes come in so we can have them every Summer...YUMMY to the Max!! Except that, we do make the with the cornmeal and a little flour, just salt, pepper, and fried in bacon grease...Yes, not the healthiest...but VERY tasty! P.S. Don't just pass this recipe by...TRY them before you think you might not like them...they do not taste like you think they would...REALLY they ARE deelish when made the Southern way~Honest!!!! Enjoy!! – Reviewed by Micheline Saluga

I hated these when I was a kid. Now I can't get enough of them. I'd never made fried green tomatoes until I came across this recipe. Excellent. Even my English husband liked them. – Anonymous Review

I grew up in central Illinois and fried green tomato sandwiches meant SUMMER. Mom has since learned how to can them so we have them all year now. We use a combination of flour and cornmeal. I've never heard of the gravy. GOOD suggestions for the spices! Will try some of those, too. – Reviewed by DJ Powell

I married a country boy, his mother cooked this just for me to taste--I almost ate the whole dish. Loved it!! – Reviewed by MAUREEN WILSON

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