5 green tomatoes
1/2 c. cornmeal
1/2 c. flour
1/2 c. buttermilk
Canola oil for frying
Salt and pepper to taste

Wash tomatoes, cut off ends. Slice 1/2 inch thick. Dip tomatoes in milk, coat with cornmeal and flour. Heat 1/2 inch oil in skillet. Fry in hot oil. Turn only once when brown.