- 2 cups yellow cornmeal
- Salt and freshly ground pepper, to taste
- 2 eggs
- 4 green tomatoes, thickly sliced
- 2 cups vegetable oil for frying
Season cornmeal with salt and pepper. In a bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve.