1 c. cornmeal
1/2 c. flour
1 tbsp. sugar
Oil or solid vegetable shortening for frying
2 lbs. (4 or 5) green tomatoes, sliced 1/2 inch thick
Salt & black pepper to taste

In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in the mixture. Press slices firmly into mixture so it will make a good coating. Put enough oil or shortening in an iron skillet to come to a depth of about 1/4 inch and heat over medium-high heat. Add tomatoes to the oil a few at a time, without crowding.

Fry about 2 minutes or until golden brown. Turn and cook the other sides. When both sides are golden brown, remove from skillet, drain on paper towels and sprinkle with salt and pepper. Serve hot.

Makes 4 servings.