They have been on my list to make and finally had the opportunity having a couple of green tomatoes in the cooler leftover from this year’s tomato harvest.
There are loads of recipes that call for a corn meal or a bread crumb batter, but I made mine with a combination of home milled flour and nutritional yeast.
1 large egg, lightly beaten
1/2 cup milk (any kind, I use almond milk)
1/2 cup flour, divided
1/2 cup nutritional yeast
1/2 teaspoon Himalyan sea salt
1/2 teaspoon pepper
1/4 tsp cherry bomb chili pepper powder (I made this last year, a hot sweet pepper) or other chili pepper you have
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable, grape seed oil or coconut butter
Combine egg and milk; set aside.
Combine 1/4 cup all-purpose flour, yeast and spices in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup plain flour; dip in egg mixture, and dredge in yeast mixture.
Pour oil to a depth of 1/3 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack.
diced sweet red onion
chopped carrot tops or cilantro