There’s nothing more quintessential to late summer in the South than fried green tomatoes. More than just a standard side, they make the most of green tomato season with a slightly sweet, crunchy ...
Cut the tomatoes into 1/2-inch thick slices. Then pat the slices dry with a paper towel. Add the flour, cornmeal, and Cajun seasoning into one dish and thoroughly combine. In the second dish, combine ...
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