Green (unripe) tomatoes
dash of salt/pepper
breading mixture (equal parts almond flour, vital wheat gluten & grated parmesan - pulsed in processor until uniformly fine powder)
Recipe
Slice tomatoes about 1/4 inch thick.
Season slightly on one side.
Dredge in breading mix.
Fry in butter until medium brown, turning once.
Serve immediately with dips of choice - I use bleu cheese, ranch, mustard sauce . . .
this week I mixed equal parts mayonnaise & sour cream with a touch of prepared mustard.