1 Prepare your batter 2 hours in advance
Pour your flour into a salad bowl then make a hole in the center (well)
add the beaten egg, the baking powder, the salt, the ras el hanout and a little water, stir so there are no lumps, add a little more water if the mixture seems too thick, then cover with a towel and leave at room temperature.
2 On a rack placed on a baking sheet, place your tomato slices then on each one sprinkle a little fleur de sel.
3 On your board pour your corn flakes and chop them roughly then set this crushed mixture on a large plate.
4 In a large pan pour your oil to a height of 2 to 3cm then heat it, do a small test with a little batter, your oil should not be boiling.
5 Then with a fork take your tomato slices one by one, dip them in your frying batter then place them on your crushed corn flakes and slide them into the oil, cook 2 minutes on each side, then place them on absorbent paper, sprinkle with fine salt and serve for example with a good tomato sauce slightly spiced.
Personally for this recipe I used the "Cornues des Andes" from the garden which won't ripen anymore I think now.
I wanted these fritters to be well seasoned hence the use of ras el hanout and for them to be very crispy which was the case with the addition of the crushed corn flakes.
You won't find this recipe anywhere else since I cooked it according to my tastes.
* You can if you wish make these fritters in a deep fryer.
In the American South, green tomatoes are dipped in cornmeal batter, classic approach. But in Louisiana, some cooks add toasted corn flakes right into the batter for texture. Here we've flipped it: light batter, then roll them in the flakes after dipping. Result: extra-crispy shell without heavy oil absorption.
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