8 oz. sour cream
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 tbsp. minced green onion
2/3 c. all-purpose flour
1/3 c. cornmeal
1/4 tsp. pepper
1/4 tsp. salt
2 eggs, slightly beaten
Vegetable oil

Sauce: Combine sour cream, dill and green onion in a small bowl, stirring well. Cover and refrigerate for 2 hours.

Cut tomatoes into 1/4 inch slices and place in a large bowl. Fill bowl with ice water and let stand 30 minutes. Combine flour, cornmeal, salt and pepper. Drain tomatoes and pat dry with paper towels. Dip tomato slices into beaten eggs and dredge in flour mixture. Cook tomatoes in single layer in 1/2 inch oil over high heat until lightly browned, turning once. Drain on paper towels and serve immediately with Dill Sauce. Yields 6 servings.