1/2 c. cholesterol-free oil (you may need to add more)
3-4 firm green tomatoes
8 tbsp. all-purpose flour
8 tbsp. cornmeal
Lite salt
Black pepper, freshly ground to taste

Cover the bottom of a skillet with cooking oil and heat while you cut the tomatoes (unpeeled) into slices about 1/4 inch in thickness.

Pour the flour, cornmeal, lite salt and pepper in a medium-size brown paper bag or plastic bag and the tomato slices a few at a time. Coat well. Then shake off the extra flour.

Add the slices to the hot oil, but do not overcrowd. They cook faster and crisper if there is room between each slice. Fry until golden brown on each side and drain on paper towels. Fried green tomatoes are like French fries; they are best eaten right away, or they'll get soggy. 4 servings.