TY, Thomas! My stove doesn't have numbers but that's a good point about burning before being cooked inside if too high (4 instead of 3 on my stove.
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It never occurred to me to use flour AND cornmeal. Maybe that's what was so pleasant about the ones from New Orleans. My gramma said add a little salt & pepper to flour, a little sugar, coat moistened slices with that & fry, fry both sides. That got me interested enough to keep going & adding a bit more flavor. After much tinkering, lately for moistening, instead of just water, I'm using egg beaten with a few drops of Worcestershire sauce, a few pinches of rosemary leaves, few taps of coriander, a glop or 2 of ranch dressing, salt & pepper, a few drops of hot sauce. Then coat with flour & fry both sides. Although the softer ones are great too, my fav ones are the thinnest ones that get almost as crisp as a potato chip.
I hope your growing season is great too! TY!