In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in mixture. Press slices firmly into the corn meal mixture to make a good coating. Add oil to heavy skillet until depth is ¼ inch. Heat oil over medium high heat. Fry tomatoes, a few at a time, about 2 minutes on each side. When both sides are golden brown remove and drain on paper towels. Season with salt and pepper and serve hot. They don't reheat well, so don't try it...
Your CYNTHIA JUBERA'S FRIED GREEN TOMATOES is ready. Happy cooking!
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