Ingredients:

  • 4 medium green tomatoes, sliced into 1/4 inch thick rounds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup cornmeal
  • Vegetable oil, enough for frying

Instructions:

  1. Slice green tomatoes and sprinkle with salt, pepper, and paprika. Let sit for 20–30 minutes to draw out excess moisture.
  2. Place flour in one shallow dish, beaten eggs in another, and cornmeal mixed with salt and pepper in a third.
  3. Dredge each tomato slice in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Coat in cornmeal mixture, pressing gently to adhere.
  4. In a heavy skillet, heat vegetable oil over medium-high heat until shimmering.
  5. Fry sliced tomatoes in batches until golden brown, about 3–4 minutes per side. Use a slotted spoon to transfer fried tomatoes to a paper towel-lined plate to drain excess oil.