In this recipe, you don't add salt to the dredging mixture; instead, you salt the tomatoes as soon as they are removed from the skillet. You may also make these with red tomatoes, but make sure that they are very firm; otherwise they will be mushy.
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon pepper
4 medium-size green tomatoes, cut into 1/3-inch slices
1 teaspoon kosher or sea salt
Combine cornmeal, flour, sugar and pepper in a medium mixing bowl; stir
Dredge tomato slices in cornmeal mixture.
Fry tomato slices, a few at a time so that they are not touching, in 1/4
inch hot oil in a large skillet until browned, turning once.
Drain on paper towels. Salt them as soon as they are removed from the