(by Aimee Lee Ball)
1 lb. firm green tomatoes, sliced 1/2 inch thick
salt
1/2 c. flour
1/2 c. cornmeal
2 eggs, beaten
1/2 c. vegetable oil
salt and pepper to taste
Place tomato slices on paper towels, sprinkle with salt, and let stand for 1/2 hour.
Pat dry.
Mix together flour and cornmeal.
Dip tomatoes in flour-cornmeal mixture, and shake off excess.
Dip in egg and then flour/cornmeal mixture again, shaking off excess.
Heat vegetable oil in a skillet over medium heat, and fry on both sides until golden brown.
Drain on paper towels, and sprinkle with salt and pepper.
(Read Water Baby, the story that accompanies this recipe.)