Start with the green tomatoes. You can see one of mine is a little bit on the pink side. It's still going to taste good, but it won’t stay firm. The greener are, the firmer  they will stay.

 Slice the tomatoes about 1/4 inch thick  and set aside.

Put all of the dry ingredients in a bowl together and mix them with a wire whisk.

In another bowl, mix the wet ingredients - the egg and the milk and a pinch of salt.

Dip each tomato slice into the egg mixture, and then into the wet mixture.

Heat about 1/2 inch of canola oil in a heavy skillet on medium heat. Lay the the tomatoes in, gently, and cook until brown on each side, turning once.

Carefully lift them out and place on paper towels or coffee filters to drain.

Sprinkle them with some Fleur de sel or other flaked sea salt.

Serve hot. We like a little ranch to dip them in. They make a great snack or side dish!