Ingredients:

  • 4 medium green tomatoes (about 500g), sliced 1/4 inch thick
  • Salt, to taste (about 1 teaspoon or 5g)
  • 1 cup all-purpose flour (120g)
  • 1 cup cornmeal (120g)
  • 1 teaspoon paprika (3g)
  • 1 teaspoon black pepper (3g)
  • 2 large eggs (about 100g), beaten
  • 1/2 cup buttermilk (120ml)
  • Vegetable oil, for frying (approximately 1-2 cups, or 240-480ml)

Instructions:

  1. Wash and slice the green tomatoes. Sprinkle salt on both sides and let them drain on a paper towel for 15-30 minutes.
  2. In one shallow bowl, place flour. In a second bowl, combine the eggs and buttermilk. In a third bowl, mix cornmeal, paprika, and black pepper.
  3. Dip each slice in flour, shaking off excess. Next, dip into the egg mixture. Finally, coat in the cornmeal mixture, pressing lightly to adhere.
  4. Heat oil in a skillet over medium heat (about 350°F or 175°C). Fry tomatoes in batches until golden brown, about 3-4 minutes per side.
  5. Remove from oil and place on paper towels to drain.