2 cups yellow cornmeal
Salt and freshly ground pepper, to taste
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.
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