- 4 medium green tomatoes
- 1 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 3/4 cup cornmeal
- 1/2 cup vegetable oil
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.