3 to 4 unripened tomatoes, cut into approximately 3/8 inch slices
1 cup flour
Vegetable oil, butter or bacon grease for frying
Salt and pepper to taste

Heat enough oil to cover the bottom of a large skillet over medium high heat.

Dredge the tomato slices in the flour to coat both sides; shake off excess.
Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches.

Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper.
Serves: 4