4-6	Tomatoes	Large and as green as
		possible, washed, stem removed
		and sliced into 1/4 inch slices
1 1/2	Cups	Flour
1/2	Cup	Cornmeal
1/2	Tsp.	Salt
1/2	Tsp.	Pepper
1 1/2	Cups	Cooking oil
1	Cup	Buttermilk (you might need more or less)

Mix flour, cornmeal, salt and pepper together in a bowl. Dip slices of tomato in buttermilk, then in flour mixture until well covered. Heat oil in skillet over high heat until ready for frying, then reduce heat to medium. Place slices of dipped tomatoes in oil, turn to brown on both sides. When browned on both sides, remove from oil and place in collander to drain, standing them on edge to drain. This prevents them from becoming soggy. To serve, stand up on a serving bowl, like wheels. If you prefer, you can use milk or buttermilk mixed with dry ingredients to make a batter with consistency of pancake batter and dip the tomatoes and fry as directed.