For batter, I use about 1/2 cup of the flour mix on the gluten-free baking page and then add about 1/2 cup of sorghum flour, salt, pepper, and garlic salt. Drop 'em in hot olive oil (coconut oil is technically healthier, but I love these in olive oil) for ~4-5 minutes each side, drain on paper towel and eat 'em up. A good dip is 1/4 cup sour cream, 1/8 cup plain yogurt, tsp lemon juice, 2 tsp ketchup, salt to taste. (You'll have to double or triple it up if you;re cooking up a LOT of t'maters. YUM.
What makes 'em even better is the fact they're homegrown. Just ask Guy Clark shown here in an early (1983) Austin City Limits Songwriters' Circle. Classic. (If you look close you'll see John Prine on stage with him - definitely worth a view!)
than bacon, lettuce and home grown tomatoes
Up in the morning and out in the garden
Pick you a ripe one, don't get a hard 'un
Plant 'em in the springtime eat 'em in the summer
All winter without 'em's a culinary bummer
I forget all about the sweatin' and the diggin'
Every time I go out and pick me a big'un
From Home Grown Tomatoes by Guy Clark