Ingredients
- 4 firm green tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (panko or regular)
- 1 tsp paprika (optional)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil, for frying
Instructions
- Slice the tomatoes into 1/4 to 1/2 inch thick slices. Discard the ends.
- Lay the slices on paper towels, sprinkle with salt, and let them sit for 10–15 minutes. Pat dry.
- Set up three bowls:
- Bowl 1: flour + pepper (and paprika, if using)
- Bowl 2: beaten eggs + buttermilk
- Bowl 3: cornmeal + breadcrumbs
- Dip each tomato slice first in the flour, then in the egg mixture, and finally in the breadcrumb/cornmeal mix. Press gently to coat well.
- Heat 1/2 inch of oil in a skillet over medium heat until hot (about 350°F/175°C).
- Fry tomato slices in batches (don’t overcrowd the pan) for about 2–3 minutes per side, or until golden and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce (ranch, remoulade, or a spicy aioli).
Would you like a dipping sauce recipe to go with it?