Remove the stem ends and slice each tomato into 2-3 slices.

In two separate shallow dishes, set up a dredging station: Dish 1: All-purpose flour, cornmeal, salt, black pepper and chilli flakes. Dish 2: Whisked eggs mixed with milk or buttermilk.

Dip the floured slice into the egg mixture, allowing any excess to drip off.

Dip into the seasoned flour mixture, pressing gently to adhere.

In a large skillet or frying pan, pour enough vegetable oil to reach a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil's readiness by dropping a small piece of bread into it; if it sizzles and browns quickly, it's ready.

Carefully place the coated tomato slices into the hot oil, ensuring not to overcrowd the pan (you might need to fry in batches).

Fry the tomatoes for about 2-3 minutes on each side or until they are golden brown and crispy.

Adjust the heat if needed to prevent burning.

Using a slotted spoon, transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

Serve whilst still hot with a dipping sauce or garlic aioli.

Enjoy!