- 2 firm green tomatoes - preferably straight from the garden
- yellow cornmeal
- plain flour
- butter or corn oil for frying
- salt & pepper to taste
- Mix even amounts of cornmeal and flower in a bowl.
- Slice tomatoes about 1/4"" thick, then dredge in cornmeal/flour mix.
- Saute on medium flame until golden.
- Serve immediately.
- Careful they're addictive!
- A delectible vegetable from the deep south.