4 firm under-ripe tomatoes
1 cup polenta or coarse corn meal
1 teaspoon dried oregano
½ teaspoon garlic powder
All-purpose flour for dredging
1 egg, beaten with salt and pepper
Oil for deep-fat frying
Cut the tomatoes into thick slices. Mix the polenta or corn meal with the oregano and garlic powder. Put flour, egg and polenta or cornmeal into separate bowls. Coat the tomato slices with the flour, then the egg, then the polenta or corn meal. Fry in hot oil in a heavy frying pan. Cook on each side until crisp. Remove and drain.