Quite frequently I walk the dining room with a plate piled high with this wonderful fried fruit. The guests seem to enjoy this extra treat. My grandmother always used cornmeal, but I prefer flour.

Ingredients

　　3 or 4 large, firm green tomatoes

　　Salt

　　2 cups self-rising flour or cornmeal

　　1 to 2 teaspoons pepper

　　Vegetable oil for frying

　　Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.

　　Paula Deen's Kitchen Classics