- Scoop :
1/2 Cup All-Purpose Flour;
onto a plate or large bowl.
- Pour :
1 Cup Almond Milk;
into a separate bowl.
- Mix :
1/2 Cup Cornmeal;
1/2 Cup Bread Crumbs;
1 Teaspoon Salt;
1/2 Teaspoon Black Pepper;
1/4 Teaspoon Cayenne Powder;
in a third large bowl.
- Sliced :
2 - 3 Green Tomatoes, into 3/8 inch slices;
discard the bottoms and tops.
- Dip a tomato slice into the flour, tossing so both sides and all of the edges
are coated.
- Dip in the almond milk then dredge in the cornmeal bread crumb mixture, gently
patting both sides so the coating adheres.
- Place on a wire rack and continue with the rest of the tomatoes.
- Pour :
2 - 3 Cups Vegetable Oil;
into a large skillet or cast iron pan to fill it about 1/2 inch from the bottom.
- Heat to medium high until the oil is about 350 F or 180 C.
- Fry the tomatoes in batches, about 3 - 4 at a time, flipping once so both
sides are lightly browned.
- Drain the tomatoes on another wire rack that's been set over paper towels.
- Repeat for the rest of the tomatoes.