- 2 pounds green tomatoes in 1/4 inch thick slices
- 1-1/2 cups (350 ml) cornmeal
- vegetable oil
- salt and pepper -- to taste
- Dredge tomato slices in cornmeal.
- Pour oil to depth of 1/4 inch into a large heavy skillet.
- Fry tomato slices, a few at a time, in hot oil over medium heat 2 minutes on each side or until lightly browned.
- Drain on paper towels.
- Sprinkle with salt and pepper to taste.
- Serve immediately.