4 – 6 large green tomatoes, sliced 5mm thick
salt and pepper
flour for dusting
2 eggs, beaten
maize meal or bread crumbs
Season the tomato slices with salt and pepper then dust lightly with flour. Dip each slice into the beaten egg, allow the excess to drip off, coat generously with cornmeal or bread crumbs. Fry in hot oil, turning gentry until golden (about 3 minutes per side).