In a large bowl, combine flour, cornmeal, salt, pepper and milk; 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 to drip back into bowl. Fry in 2" hot oil or large heavy skillet until browned, turning once carefully with tongs.
To keep the cooked tomatoes from getting soggy before they are served, stand them up like wheels in serving dish instead of stacking.
Ingredients
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3/4 cup self rising flour
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1/4 cup cornmeal
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup Milk
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3 firm green tomatoes, cut into 1/4 inch thick slices
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vegetable oil
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