Ingredients:

  • 2 large firm green tomatoes (approximately 500g)
  • Salt (to taste)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust for heat preference)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 large eggs
  • 1 cup (120g) cornmeal
  • Vegetable oil (for frying, about 1-2 cups depending on frying method)

Instructions:

  1. Slice tomatoes into ½-inch thick rounds. Sprinkle lightly with salt and let sit for 20-30 minutes to draw out moisture.
  2. In the first shallow bowl, combine flour, paprika, cayenne, black pepper, and garlic powder. In the second bowl, whisk eggs until well combined. In the third bowl, place cornmeal.
  3. Dredge each tomato slice in the flour mixture, shaking off excess. Dip it into the egg, then coat thoroughly with cornmeal.
  4. In a large skillet, heat vegetable oil over medium-high heat until shimmering (approximately 350°F or 175°C).
  5. Fry the breaded tomato slices in batches, avoiding overcrowding the pan. Cook until golden brown (about 3-4 minutes per side). Use tongs to flip gently.
  6. Remove from oil and place on paper towels to drain excess oil. Serve warm with your choice of dipping sauce.