Several green tomatoes, cut into 1/4-inch rings
Celtic sea salt
Ground pepper (I used green peppercorns)
2 cups gluten-free and corn-free flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1 Tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons coconut milk
Oil for frying
After cutting up all of the tomatoes, lightly salt and pepper them on both sides. Mix the flour, garlic powder, cayenne pepper and paprika in a bowl. Add another pinch of salt and pepper to the flour. In a different bowl, whisk the eggs with the milk.
First, dredge the tomatoes in the flour (covering both sides), then the egg mixture, and lastly back in the flour. Set finished tomatoes on a cookie sheet until done with this process.
Heat up some oil. (I used safflower oil in a frying pan about an inch thick.) I fried around 9 slices at a time. If you are using a proper fryer, do a few at a time. Flip tomatoes over after a minute or so. Then, place the done fried tomatoes on a paper towel-covered plate to soak up the extra oil. Finish the rest of the batch doing the same. When done, put the tomatoes back on the cookie sheet and bake them at 350 degrees F for about 5 minutes. (This let me get the rest of my dinner on plates!)
Serve and enjoy!