Ingredients:

  • 2 large green tomatoes, firm and unripe (about 1 lb / 450g)
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) yellow cornmeal, finely ground
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 large egg
  • 2 tablespoons milk
  • 1/4 cup (60ml) vegetable oil, for frying

Instructions:

  1. Wash and slice tomatoes into 1/4-inch thick slices.
  2. In separate shallow dishes, place flour mixture, egg mixture, and cornmeal mixture.
  3. In the first dish, whisk together flour, salt, pepper, garlic powder, and paprika.
  4. In the second dish, whisk together egg and milk.
  5. Dip each tomato slice into flour, then into the egg mixture, and finally into the cornmeal mixture, ensuring it's fully coated.
  6. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  7. Carefully place breaded tomato slices in the hot oil, ensuring not to overcrowd the pan.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.