Blogger Paula Jones from Bell'alimento shows us how to make a Southern specialty—fried green tomatoes.
SAVE ON THIS RECIPE!
Serve fried green tomatoes with mixed greens and a remoulade sauce.
If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.
To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it’s ready. For best results, don’t crowd the pan when frying.
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