4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
2 cups milk
Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry untill edges begin to brown
slightly, turn over for 2 min., or untill golden -brown on both sides.
Great with buttermilk and cornbread.