Some recipes call for the tomatoes to be dipped in milk or egg before dredging, but Shandal Grayson's version keeps things easy. Serves 6 to 8 as a side dish.
1 cup olive or vegetable oil
1/2 cup fine yellow or white cornmeal
1/2 cup all-purpose flour
5 to 6 large green tomatoes, cut into 1/2-inch slices
Salt and pepper, to taste
Garlic powder, to taste
1. In a heavy-bottomed skillet over medium-high heat, heat the oil until it shimmers.
2. In a shallow bowl, combine the cornmeal and flour.
3. Sprinkle tomatoes on both sides with salt, pepper, and garlic powder. Dredge each slice in the cornmeal mixture.
4. Add as many tomatoes to the hot oil as will fit without overlapping. Fry until golden brown on both sides. Fry remaining tomatoes the same way. Serve at once.