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Fried Green Tomatoes

These are one of my favorite appetizers. They're so yummy right out of the frying pan, you have to be careful not to burn away all your taste buds trying to eat them!

They may sound funny, and you may not be so sure about green tomatoes, but they are so good. Come on, Julia Roberts made a movie named after them -- they can't be bad!

There are lots of recipes for sauces to dip them in. I like them plain, but they can be good will a dill and sour cream sauce, some spicy ranch sauce, or even a tomato-based concoction half-way between salsa and cocktail sauce. Get creative, look at a few recipes and try some!

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Wash the tomatoes and slice them evenly. It doesn't matter what thickness you do, but I like them thin enough to balance the taste of the tomato and the breading, but thick enough to be able to work with them.

Step 1: Slice the tomatoes

Spread the slices of tomato out on a cutting board and sprinkle them with salt on both sides.

Step 2: Salt the tomatoes

Put all of the tomato slices into a collander (put the collander inside a bowl) to allow the salt to draw some water out of them. This won't take long, just look for a little bit of water in the bowl and you're good to go.

Step 3: Put tomatoes in collander

Mix together half of the flour and half of the pepper. Be ready to replenish this as you bread each of the tomato slices.

Step 4: Mix flour and pepper

Coat each slice of tomato evenly with the flour mixture. Make sure to get all sides and crevices. Shake off the excess from each slice.

Step 5: Coat each slice of tomato with flour

Slowly add each slice of tomato to the frying pan. BE CAREFUL! The oil will splatter a little bit when you add the slices slowly, but if you make any sudden movements or just plop the slice in, you will have hot oil everywhere. And, don't crowd the pan, 5 tomatoes is usually the max.

Step 6: Add the tomatoes to the pan.

Flip each piece after it browns on one side -- usually 2 minutes. Watch your tomatoes, they burn FAST.

Step 7: Flip the tomatoes

As you remove each tomato from the pan, place it on a plate with paper towels to drain the excess oil.

Step 8: Drain on paper towels

Serve the tomatoes straight from the frying pan if you can. There's no need for sauces, but they can be quite yummy with an assortment of condiments.

Happy eating, y'all.

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