1/4 cup garbanzo bean flour
1/4 cup brown rice flour (can sub sorghum or all-purpose gluten-free flour)
1/2 cup non-GMO blue or gold cornmeal
1/4 tsp paprika
1/2 tsp salt
1–2 pinches of cayenne pepper
… lay out on a plate, platter or cutting board, and sprinkle with salt and pepper. Don’t be shy about seasoning them.
Place 1 tbsp oil heated 400 degrees electric skillet or 12,11 inch frying pan heated to medium-high and place flour-coated tomatoes into pan. Allow to fry on each side 5 minutes, then flip and fry 5 more minutes. Add more oil as needed to fry up all tomatoes until golden brown. Serve warm with chipotle dipping sauce and enjoy!