Fried Green Tomatoes 1

INGREDIENTS:
3/4 cup self-rising flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
3 to 4 green tomatoes, cut
  into 1/4-inch slices
Vegetable oil

DIRECTIONS: 
Combine first 5 ingredients; 
mix until smooth. Add additional
milk to thin, if necessary;
Batter should resemble pancake
batter. Working in batches, dip
tomato slices into batter,
allowing excess batter to drip
back into bowl. Fry in 2 inches
hot oil, in a large heavy skillet
until browned, turning once
carefully with tongs.  Transfer 
to a colander to drain.

Yield: 3 to 4 servings

*To keep cooked tomatoes from 
 getting soggy before they are
 served, stand them up like
 wheels in the serving dish.

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Fried Green Tomatoes 2

INGREDIENTS:
1 egg, beaten
1 cup buttermilk
1 cup self-rising flour
1/3 cup cornmeal
1/2 teaspoon salt
6 to 8 green tomatoes, cut
  into 1/4-inch slices
Bacon drippings, vegetable
  oil, or mixture of both

DIRECTIONS:
Mix egg and buttermilk in
a shallow dish.  Mix flour,
cornmeal, and salt in a shallow
dish. Working in batches, dip
tomato slices into egg mixture,
allowing excess to drip back
into dish. Coat with flour
mixture.  Fry in hot bacon
drippings in a large heavy
skillet until browned, turning
once with tongs. Transfer to a
colander to drain.

Yield: 6 servings

*Don't crowd the skillet, keep
 the slices in a single layer
 with plenty of space in between.
 If too many are put in the pan,
 the oil temperature will be 
 lowered and the food will absorb
 the grease rather than being
 seared by it, resulting in soggy
 tomatoes.