Ingredients:

  • 4 medium green tomatoes (about 1 pound / 450 grams)
  • 1 teaspoon salt (5 grams)
  • 1/2 cup all-purpose flour (60 grams)
  • 1 teaspoon black pepper (2 grams)
  • 1 teaspoon paprika (2 grams)
  • 2 large eggs, beaten
  • 1 cup cornmeal (120 grams)
  • 1/2 teaspoon cayenne pepper (optional, for heat) (1 gram)
  • Vegetable oil for frying (e.g., canola or peanut oil; about 2 cups / 475 ml)
  • 1/2 cup mayonnaise (120 grams)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon hot sauce (optional)

Instructions:

  1. Wash and slice the green tomatoes into 1/4 inch thick slices and sprinkle salt over the slices. Let them rest for 30 minutes to draw out moisture.
  2. In one shallow dish, combine flour, black pepper, and paprika. In a second dish, beat the eggs. In a third dish, mix cornmeal and cayenne pepper (if using).
  3. Pat the tomato slices dry with paper towels. Coat each slice first in the flour mixture, then dip in the beaten eggs, and finally coat with cornmeal.
  4. In a large skillet, heat vegetable oil over medium-high heat (about 350°F / 175°C).
  5. Carefully add coated tomato slices to the hot oil without overcrowding and fry for 2-3 minutes on each side or until golden brown.
  6. Remove the fried tomatoes and let them drain on paper towels. Serve warm with the optional dipping sauce on the side.