Fried Green Tomatoes

Mix together the egg yolk, milk, flour and seasonings. You may need to add more milk to get the batter to a pancake batter consistency. Refrigerate for at least 1 hour. Also refrigerate the egg white. Remove from the refrigerator and whip the egg white until very soft peaks form. Gently incorporate into the batter. Remove blossoms from the green tomatoes and cut out the core. Cut the tomatoe as you would a red tomato for salad--not chopped--sliced. Heat up the deep fryer or at least 3/4" of oil in a heavy skillet. When the oil is hot, dip the tomatoes in the batter and drop into the hot oil. Fry to a golden brown. Remove and drain well. We like to grate parmesan cheese over them when we eat them. You can also add a little cornmeal to the batter -- about 1/4 cup -- and increase the milk.