In a shallow, medium-size dish (pie pans work well), mix together the flour, cornmeal, onion powder, salt and pepper. In a separate dish, pour plant-based milk. Set both aside.
Slice green tomatoes into ¼"-thick slices.
On the stove-top, heat a large skillet over medium. Add two tablespoons of oil.
Dip tomato slices into non-dairy milk, and then into the flour-cornmeal mixture, making sure to coat them well. Without crowding, place breaded tomato slices in the pan and cook until golden brown. Repeat until tomatoes have all been fried, adding more oil as necessary. If you'd like, sprinkle with a pinch more salt (or Slap Ya Mama seasoning!) while hot. Serve immediately.
Choose green tomatoes that have reached their mature green stage. These should be the same size as ripe ones. They should be firm when pressed but not hard.
Any type of tomatoes can be used. However, do not confuse it with heirloom tomatoes that stay green even when ripe.
If your green tomatoes happen to be juicier than normal, you can use a paper towel to gently blot the excess moisture out before dipping them into the milk and coating them with the batter.
If you bought a bunch of green tomatoes for later use, store them in the fridge or cool place to slow down the ripening process.
Fry in batches so you do not crowd your pan. Placing too many sliced breaded pieces at once will affect the oil temperature and will result in soggy food.
You can add a pinch of salt or seasoning to add more flavors to these fried treats after frying them.
Place them in a wire rack or a plate lined with paper towels after frying to make sure any excess oil is removed. This will ensure maximum crispiness!