Southern-Style Fried Green Tomatoes

1. Stir together half of the listed amounts of flour, salt and pepper in a bowl.

2. Whisk together cornmeal, cayenne pepper and remaining half of the amounts of flour, salt and pepper in a second bowl.

3. Whisk together your egg substitute (ground flax seeds and water) with the almond milk and lemon juice in a third bowl.

4. Dredge green tomatoes 1 slice at a time in the flour mixture, then the egg mixture and last the cornmeal mixture. Set aside on a plate.

5. Pour oil into a cast iron skillet and heat over medium heat-high heat.

6. Fry batches of tomatoes in the hot oil for 3 minutes on each side or until crisp. Drain on a wire rack or over paper towels. Let heat return to the skillet in between batches.

7. Serve! Yummy!