Ingredients
- 4 medium green tomatoes, sliced 1/4-inch thick
- Salt, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Prep Tomatoes: Slice the green tomatoes into 1/4-inch rounds. Sprinkle with salt and let sit for 10 minutes. Pat dry with a paper towel.
- Set Up Breading Stations:
- In one shallow bowl, place the flour.
- In a second bowl, whisk together the eggs and buttermilk.
- In a third bowl, mix cornmeal, breadcrumbs, paprika, and black pepper.
- Coat the Tomatoes:
- Dredge each tomato slice in flour, then dip into the egg mixture, and finally coat with the breadcrumb-cornmeal mix. Press gently to ensure it sticks.
- Fry:
- Heat 1/2 inch of oil in a skillet over medium heat.
- Fry tomatoes in batches for 2–3 minutes per side or until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
- Serve:
Serve hot with your favorite dipping sauce like ranch or a spicy remoulade.
Would you like a spicy or healthier oven-baked version too?