4 lg. green tomatoes
2 c. plain cornmeal
1 1/2 tbsp. salt
Pinch of black pepper
1/2 c. cooking oil

Wash the tomatoes and pat dry. Cut tomatoes in 1/4 inch slices. Sprinkle with salt and pepper. Dip each slice in cornmeal and lay flat on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels.