Fried Green Tomatoes
Diane Hopson Smith
Well, according Robert F. Moss, a food historian and writer in South Carolina, “they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.”
Who would have thought!! No matter where they originated, I've been loving them all my life!
Hope you enjoy too!
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- 3 large
- firm green tomatoes
- 2 c
- vegetable or peanut oil for frying
- 1 c
- 2 c
- self-rising flour
- fresh ground black pepper, to taste
2Heat the oil over a medium-high heat in a large skillet.