Instructions: Combine the flour, cornmeal, baking powder, salt and cayenne in a medium-sized bowl and stir until well combined. Make a well in the center.

In a separate bowl, beat together the milk and eggs until frothy, and pour this into the well in the center of the flour/cornmeal mixture. Stir until thoroughly combined, but dont overmix.

Core the tomatoes and cut them into half-inch-thick rounds. (Meanwhile begin heating a little oil or melting a little butter in a skillet over medium heat.)

Add the tomato slices to the batter one by one, pushing them around gently with a spoon until they are well coated. Lift them from the batter with the spoon, and add them to the hot skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking through.) Fry on both sides until crispy and golden, and serve hot, topped with sour cream or yogurt.

NOTES : The number one end-of-the-season tomato woe is what to do with all the tomatoes left on the vine that just wont ripen in the fading fall sun.

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