2/3 C. yellow cornmeal
2 Tbsp. brown sugar
2 lrg. green tomatoes
2 eggs, beaten
1/2 C. flour
Mix together cornmeal and sugar. Cut tomatoes in 1/4" slices. Beat eggs; put flour in another dish. Dip tomatoes: egg - flour - egg - cornmeal. Fry till brown in vegetable oil. Serve with salt and pepper and lemon wedges.
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