Ingredients:

  • 2 large green tomatoes, sliced ½-inch thick (approx. 500g)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 cup yellow cornmeal (160g)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs, lightly beaten
  • ¼ cup milk or buttermilk (60ml)
  • Vegetable oil or peanut oil, for frying (approx. 2 cups/480ml)

Instructions:

  1. Slice green tomatoes into ½-inch thick slices. Sprinkle with salt and pepper. Let them sit for 5 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In three separate shallow dishes, prepare: Dish 1: Flour, salt, and pepper. Dish 2: Eggs and milk or buttermilk, whisked together. Dish 3: Cornmeal, garlic powder, smoked paprika, and cayenne pepper (if using), combined.
  3. Dredge each tomato slice in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with the cornmeal mixture, pressing gently to adhere.
  4. Pour vegetable or peanut oil into a large skillet or cast iron pan to a depth of about ½ inch. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
  5. Carefully place the breaded tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried tomatoes with a slotted spoon or spider and transfer them to a plate lined with paper towels to drain excess oil. Season with salt to taste. Serve immediately while hot and crispy.