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The tomatoes in the garden aren't quite red yet, but they are big enough to fry. I spoiled myself this past weekend with fried green tomatoes. I use a flour/cornmeal mixture for the breading and fry in a about 1/2 inch of oil. (If you salt them before you "coat them" and let them sit a few minutes, the breading will stick to them better. I just learned this trick recently). Enjoy!
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