° 2 c. tablespoons of vegetable oil
° 1/2 cup cornmeal, or as needed
° 6 green tomatoes, sliced
° salt and pepper to taste
Heat the oil in a skillet over medium heat.
Place the cornmeal in a bowl and pass the tomato slices through to cover them with semolina on each side.
Place tomatoes in hot oil and cook until crisp, 1-2 minutes per side. Drainage on a paper towel, seasoning with salt / pepper and serving.