Ingredients

1 egg lightly beaten

1/4 Cup + 1/4 Cup Flourish flour

1/2 cup buttermilk

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 green tomatoes, cut into 1/3-inch slices

Vegetable oil

Instructions: 

1. Mix together egg and buttermilk; set aside.
2. Combine 1/4 cup Flourish flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°.
5. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
6. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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