How to cook
The tomatoes are washed and cut into 0.4″ (1 cm) thick circles. Sprinkle them with salt and leave them for about 30 minutes in the cold, then rinse and dry them.
In a suitable bowl, mix the cornstarch, flour, baking powder, olive oil, vegetable oil and baking powder. The products are mixed well and water and egg yolks are added to them. The egg whites are beaten well until they start to foam up and are then carefully added to the other products.
Dip the sliced green tomatoes in the prepared mixture and frythem for about 3 minutes on each side. Remove them from the heat and place them onto kitchen paper, so it can absorb the excess fat and serve them.