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 ...