Green tomatoes (mature, just beginning to ripen)
Sprinkle of black pepper
1 cup buttermilk
1 cup corn meal
Stem and core tomatoes, and slice crosswise about ¼- to ½-inch thick. Beat egg, pepper and buttermilk together, and dip slices in mixture. Dredge in corn meal and fry in hot oil until golden brown. Drain on paper towel. (Do not stack on platter or they will become soggy.) Salt to taste.