Southern Living, July 1st, 2003
Uncover the secrets to frying them perfectly every time.
I'm embarrassed to admit this, but before I came to work at Southern Living seven years ago, I had never tasted a fried green tomato. Call me deprived, even ignorant, but for some reason I had never found the gumption to sample this traditional Southern favorite. To my narrow way of thinking, tomatoes ought to be red and fresh, not green and fried.
That all changed one day at tasting. Test Kitchens professional Vanessa McNeil was frying a mess of tomatoes, pulling them out of the skillet in batches just as the Foods staff arrived to sa...
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