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 or almond 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.
Fry in med hot skillet until golden each side.
This recipe works for thick zucchini slices as well!
diced sweet red onion
chopped carrot tops or cilantro