6 med. firm green tomatoes
1/2 c. cooking oil
3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 egg
1/2 c. milk

Wash tomatoes and remove the outer part of core. Do not peel. Slice 1/2 inch thick. Spread out on paper towels to drain. Heat oil in a large heavy iron skillet to sizzling, but do not let it smoke. As oil heats, make batter.

Combine cornmeal, flour, salt, pepper, egg and milk. Beat until well mixed. Dip tomato slices into batter and drop in skillet. Do not over crowd. Brown quickly, turning once. Drain on absorbent paper. Keep warm in oven until serving. Makes 6 portions.