2 green tomatoes, cut into 1/4 inch sliced
1/3 – 1/2 cup milk
oil for frying
salt and pepper
- Heat about 1/4 inch of oil in the bottom of a frying pan over medium-high heat.
- Beat together egg and milk.
- Coat tomato slices in egg/milk mixture, then dredge in cornmeal.
- Fry slices in oil until golden brown on both sides.
- Drain slices on paper towels. Salt and pepper to taste.
- Serve with pepper jelly or chow-chow.