¾ cup self-rising flour
¼ cup cornmeal
¼ teaspoon salt
¼ teaspoon pellet
¾ cup milk
Vegetable oil
3 or 4 green tomatoes, cut into
¼-inch slices
In a large bowl, combine the flour, cornmeal, salt, pepper and milk, and mix until smooth. The batter should resemble pancake batter; if necessary, add more milk to thin it.
In a large skillet, add oil to measure about 2 inches deep and heat to 375 degrees F. Working in batches, dip 1 tomato slice into the batter, allowing any excess batter to drip back into the bowl. Transfer several sides, turning once carefully with tongs. Transfer to a colander to drain. Repeat with the remaining ingredients. Serve warm. Makes 4 servings.