Ingredients:

  • 2 lbs firm green tomatoes, sliced into 1/2-inch rounds
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup buttermilk
  • 1 large egg, beaten
  • 1 cup vegetable oil

Instructions:

  1. Slice the green tomatoes into uniform 1/2-inch rounds and pat the slices dry with paper towels to remove surface moisture.
  2. Set up a dredging station with three bowls: one containing the mixed cornmeal, flour, and seasonings; one containing the beaten egg and buttermilk mixture.
  3. Lightly dust each tomato slice in the seasoned cornmeal mixture (the first coat).
  4. Dip the floured slice into the buttermilk wash until fully submerged.
  5. Press the slice firmly back into the cornmeal mixture, ensuring an even, thick coating on both sides.
  6. Heat oil in a cast iron skillet over medium heat until it reaches 350°F (175°C).
  7. Fry the tomatoes in batches for 3–4 minutes per side until they reach a deep mahogany-gold color and feel firm.
  8. Remove from heat and drain on a wire cooling rack to maintain crispness.