Age group(s) for this recipe:
Elementary School
Middle School
High School & Beyond

Estimated time:
30 minutes

Number of servings:
Any amount

Ingredients: (Hit your return key to start a new line)
Proportions will depend on number of green tomatoes you have...

green tomatoes (must be ripe, but not red; a blush is ok.)
cornmeal
flour
sugar
salt
pepper
vegetable oil

Directions:
Combine a mixture of half cornmeal and half flour. Add a bit of salt and pepper to suit your family's taste. Slice the tomatoes 1/4 to 1/2 inch thick, and sprinkle very sparingly with sugar. Dip them in the cornmeal/flour mixture, then fry in a medium hot skillet. Be sure you heat the skillet before adding vegetable oil, to keep the tomatoes from sticking. You want the pan just coated with oil.

Cook the tomatoes for 3-4 minutes on each side til lightly browned, then drain.

Other suggestions and comments:
You can dip the tomatoes in an egg wash (egg, with a touch of water scrambled in; one small spoonful per egg) before coating with cornmeal/flour. You can dip them in milk first, as well.

You can bake them in the oven in a glass pan that has been "greased," at medium heat for 20 minutes or so.

Fried green tomatoes are good with parmesan cheese sprinkled on top, or served with a sour cream dip, a sweet chutney, a red tomato salsa, or a honey-mustard dressing.