Though green tomatoes can occasionally be found in supermarkets in regions of the country where the dish is popular, this recipe is most useful for gardeners who cannot bear to waste still-green tomatoes left on the vine in late autumn. For a twist on a classic, make these into BLT sandwiches; fry the bacon first, and use the drippings to fry the tomato slices.

Core, then cut crosswise into ½-inch-thick slices:

Combine in a shallow bowl:

Dip the tomato slices one at a time into:

and then coat with the cornmeal mixture, shake off the excess, and set on a plate. Heat in a large skillet until hot enough to sizzle a drop of water (about 350°F):

Add as many tomatoes as will fit in a single layer and fry until golden and crisp, turning once, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining tomatoes. Serve immediately, plain or, if desired, with: