Ingredients
- High heat cooking oil avocado, “high oleic” safflower, sunflower, grapeseed, refined (not extra virgin olive oil, or organic canola oil)
- 1 cup gfJules™ All-Purpose Flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon cracked black pepper
- 2-3 medium-large firm green tomatoes
Instructions
- Heat enough oil in a large skillet to cover the entire skillet bottom. While that is coming to high heat (400ºF), prepare a bowl for dredging with the flour, salt, and pepper whisked together well. If necessary, double the dry ingredients for dredging the tomatoes to be sure to have enough to coat all the slices.
- Slice the tomatoes approximately 1/4 inch thick, removing as much peel as possible from the two end pieces, as the flour mixture will not stick well to the skins. Dredge each slice through the flour mixture, coating each side well, then lay gently in the heated oil. Cook on both sides until light brown and crispy (usually no more than 2 minutes per side if the oil is at the proper temperature).
- Remove to a paper towel or parchment-lined baking sheet and put into a 200ºF oven to keep warm until serving.
- Serves: 4
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.