Fab You Bliss Wednesdays: Fried Green Tomatoes with a Nice Pinot Grigio

>> Wednesday, July 27, 2011

Last week the hubby, Quinley and I went to Lake Tahoe to spend a milestone birthday with my sister and her husband.  I won't tell you which "milestone" it was since we are only 17 months apart and that would give away my age...wink, wink.

Anyhow, on my sister's birthday we had a celebration dinner at a restaurant called The River Ranch which overlooks the Truckee River between Tahoe City and Squaw Valley.  The River Ranch is also a lodge and if you haven't been there, I'd highly recommend it. 

So if you follow this blog you'll already know I lived at Lake Tahoe for 10 + years and now when I visit I always run into someone I either used to work with or somehow I knew during my time there.  And on this visit I ran into an old friend/co-worker who just so happens to now be the Executive Chef at The River Ranch.  Cool, huh?  It's always fun meeting up with old friends and finding out what they're doing now and seeing Julia, all-grown-up and doing so well...it was really a treat!

Long story short...the night of my sister's birthday, Julia made us a batch of Fried Green Tomatoes that were simply delicious and I've been thinking about them ever since. So today's post is one of the BEST recipes I've found.  Mind you, I'm not from the South...California girl here through and through so I'm sure there are some fantastic recipes out there that I don't know about...yet. And unfortunately this is not Julia's recipe, which I asked her to send me and I'm hoping she will.  But if you like F.G.Ts, try this one out and let me know what you think.  I'm betting you'll be hooked.


  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart vegetable oil for frying


1.  Slice tomatoes 1/2 inch thick. Discard the ends.               

2.  Whisk eggs and milk together in a medium-size bowl.

Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

3.  In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.  

And presto...yummy goodness....

PS...we paired this with a nice Rodney Strong Pinot Grigio which I highly recommend.
This recipe is from Allrecipes.com.  Hope you enjoy!

Have a Fab You Bliss Wednesday!




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