• 4 large green tomatoes, sliced

  • 1/2 cup yellow cornmeal

  • 3 tablespoons brown sugar

  • 2 tablespoon crisp cooked crumbled bacon

  • 1/2 teaspoon salt,

  • 1/4 teaspoon pepper

  • 1 egg white beaten with 1 tablespoon milk

  • Vegetable oil, for frying

 

Mix together the cornmeal, sugar, salt, pepper and bacon. 

Dip the tomato slices into the egg mixture and coat with the cornmeal.

Fry in 1” of hot oil in a large heavy skillet.  Turn once.

Serve hot.