If you have corn meal, you may use 1/2 cup of all-purpose flour and 1/2 cup of cornmeal for a crunchier batter. Mix the flour, corn starch, baking powder and salt together in a large bowl. In a separate bowl combine the milk, egg and water. Add to the dry ingredients and mix until combined with no lumps. Add more water if the mixture is too thick. Cut tomatoes into thick slices, (about 1/4-inch). Sprinkle slices with seasoned salt and pepper. Coat sliced tomatoes in batter. Heat bacon drippings or oil in a heavy skillet over medium heat. Fry the tomatoes for 1-2 minutes on each side on medium heat. Fry slowly until browned, turning once. Makes 6-8 servings.