Ingredients:

  • 4 medium green tomatoes, sliced into 1/4 inch thick rounds (about 500g)
  • 1 cup all-purpose flour (120g)
  • 1 cup cornmeal (120g)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2g)
  • 1/2 tsp paprika (2g) (optional)
  • 2 large eggs, beaten (100g)
  • Vegetable oil for frying (approximately 2 cups or 480ml)

Instructions:

  1. Slice green tomatoes into 1/4 inch rounds.
  2. In one shallow bowl, place all-purpose flour seasoned with salt, pepper, and paprika. In another bowl, beat the eggs. In a third dish, pour cornmeal.
  3. Dredge each tomato slice in flour, shaking off excess.
  4. Dip into beaten eggs, allowing excess to drip off.
  5. Press into cornmeal to fully coat.
  6. In a frying pan, heat vegetable oil to 350°F (175°C).
  7. Carefully add breaded tomatoes into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown.
  8. Use tongs to transfer fried tomatoes to a plate lined with paper towels to drain excess oil.
  9. Enjoy immediately while hot and crispy.