All right, we might as well get the most obvious strategy out of the way first. Thanks to their sturdy texture, green tomatoes hold up well to breading and frying. In “Saving the Season,” Kevin West says you can even fry your home-canned green tomatoes (more below), which will be soft out of the jar but nice and crispy once fried.

Source: Washington Post August 02, 2021 13:52 UTC