1 c. cornmeal
2 c. flour
1 tbsp. sugar
4 or 5 green tomatoes, sliced 1/2" thick
Oil or shortening for frying
Salt & Pepper to taste

Mix together cornmeal, flour and sugar in shallow bowl. Dredge tomatoes (both sides) in mixture. Coat thoroughly. Put 1/4 cup oil or shortening in heavy skillet over medium heat. Add tomatoes to the hot oil a few at a time and fry about 2 minutes on each side or until golden brown. Remove from skillet and drain on paper towels and sprinkle with salt and pepper. Serve hot.