4 to 6 green tomatoes
4 eggs, beaten
1 1/2 c. milk
3/4 c. all-purpose flour
3/4 c. cornmeal
salt and pepper to taste
1/2 c. vegetable oil

Wash and dry green tomatoes. Slice into 1/4-inch rounds. Combine eggs and milk. Combine flour, cornmeal, salt and pepper. Dip tomatoes in egg and milk mixture. Roll in flour and cornmeal mixture. Return to egg and milk mixture. Roll again in flour and cornmeal. Fry in hot oil in a heavy iron skillet, turning once until both sides are golden brown. Drain on paper towels.

Makes 6 servings.