2 lbs. semi ripe sm. tomatoes
1 c. flour
2 eggs
1/2 c. milk
1 sm. garlic clove, well mashed
6 or 7 sprigs of flat parsley (1/4 c. chopped)
Dash of pepper
1 tsp. salt
1 c. lard

Cut each tomato into 3 fairly thick slices, 1/2" thick. Mix 2/3 cup flour with eggs, milk, garlic, parsley, pepper and salt. Put remaining 1/3 cup flour on flat plate. Dip tomato slices into flour and then into batter. Bring lard to frying temperature in frying pan. Fry batter coated tomato slices until golden brown. Serve with tartar sauce as a hot garnish with meats or fish. 4 to 6 servings.