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Is anything more quintessentially Southern than fried green tomatoes? Not so fast. Food historian Robert F. Moss says we have the Midwest to thank for these delicious, crispy Rounds. Back in the late 1800s, gardeners battling shorter growing seasons sought a way to use tomato harvests that failed to mature before the first frosts. “Batter up and deep fry!” was someone’s battle cry. The recipe eventually trailed off menus in the 1950s and didn’t see a resurgence until 1992 with the movie “Fried Green Tomatoes” set in the deep South, which probably led directly to our modern gastronomic conclusions.