It's December in California, and I still have some green tomatoes in my garden. They have a hard time turning red as the days are shorter and the weather is cooler. These are not going to be a salad quality tomatoes. But there is still a chance for them to be a part of a delicious meal.
4-5 green tomatoes
salt and pepper to taste
1/2 cup flour
2 tbsp milk
1/2 cup corn meal
4 tbsp olive oil
Cut the tomatoes into about 1/2 inch slices. Cut the ends off, so that both sides are flat. Salt these slices on both sides and allow them to rest for about 10 minutes.
In the meantime, set up your flour, egg and milk batter, and corn meal dipping bowls.
Dip the tomato slices into the flour first, coating it completely on both sides, then in eggs, and at the end in corm meal.
Heat the oil in a frying pan over medium heat and fry the battered tomato slices on both sides until golden brown.