4 med. tomatoes, half ripe
1/2 c. all-purpose flour
2 1/2 tsp. salt
2 1/2 tsp. sugar
1/4 tsp. pepper
3/4 c. evaporated milk
Oil for frying

Wash tomatoes, but do not peel. Cut into 3/4 inch slices. Place on paper towels to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2 inch deep until golden brown on both sides.

Makes 6 servings.