INGREDENT
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal (or breadcrumbs)
- 2 large eggs
- ½ cup buttermilk (or regular milk)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Vegetable oil (for frying)
Instructions
- Slice green tomatoes into ½-inch thick slices. Pat them dry with paper towels.
- In one bowl, add flour seasoned with salt and pepper.
- In another bowl, whisk eggs with buttermilk.
- In a third bowl, mix cornmeal (or breadcrumbs) with paprika.
- Dredge each tomato slice first in flour, then dip in egg mixture, and finally coat with cornmeal.
- Heat vegetable oil in a skillet over medium heat.
- Fry tomato slices for 2–3 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve warm with ranch dressing, aioli, or remoulade sauce.
Do you want me to make this a classic Southern-style recipe (with cornmeal only) or a crispy modern version (with breadcrumbs + cornmeal mix)?