• Start with Kutchey green tomatoes (3-4)
• Slice tomatoes about 1/4 inch thick.
• Dip each slice in eggwash
• Dredge each slice in seasoned flour or cornmeal (I season with salt, pepper, a little garlic powder and sometimes chili powder)
• Place in a frying pan of oil and fry each side to a light golden brown
• Drain on papertowel

Enjoy with a little ketchup or horseradish sauce for dipping.