Ingredients:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 medium-sized green tomatoes, sliced ½-inch thick
  • 2 large eggs
  • ¼ cup buttermilk
  • Vegetable oil for frying

Instructions:

  1. Wash and slice green tomatoes; lay them out on paper towels and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
  2. In one bowl, mix flour, cornmeal, paprika, garlic powder, salt, and black pepper. In another bowl, whisk together eggs and buttermilk.
  3. Dip each tomato slice first into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing gently to adhere the coating.
  4. In a large skillet, pour enough vegetable oil to cover the bottom (about ½-inch deep) and heat over medium-high until shimmering.
  5. Carefully add breaded tomato slices in batches, avoiding overcrowding. Fry for about 3-4 minutes per side until golden brown.
  6. Use a slotted spoon to remove the fried tomatoes and place them on paper towels to drain excess oil. Serve warm.