Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.
1/4 cup flour
1/4 cup corn meal
salt, pepper, garlic powder, cayenne, to taste.
2 green tomatoes, thinly sliced.
1/4 cup almond milk.
Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.
Plate and serve. I served this with a sliced lemon cucumber from my garden.