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4 large green tomatoes
Salt and freshly ground red and black pepper, to taste
1 to 1½ cup yellow cornmeal
Vegetable oil, for frying
Rinse tomatoes well with cold water and slice thickly, about ½ inch, into rounds. Season tomato slices (both sides, ya’ll), with salt and freshly ground pepper to taste. Place cornmeal in a large paper or plastic bag. Heat about ¼ inch of vegetable oil to a medium high setting in a large heavy gauge skillet. Add tomato slices to the bag of cornmeal, a few at a time, and shake to coat well. Remove slices from bag and fry in a single layer until golden, about a minute, then flip and brown the remaining side. Drain on paper towels. Serve immediately. Recipe yields about 6 servings.
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