Wash and slice green tomatoes into even ½-inch slices.
Pat dry with paper towels.
Set up dredging station:
Bowl 1: Flour mixed with salt, pepper, and paprika.
Bowl 2: Egg beaten with milk.
Bowl 3: Cornmeal.
Coat tomatoes:
Dip each tomato slice into flour, then egg mixture, then coat with cornmeal.
Fry:
Heat ¼ inch of oil in a skillet over medium heat.
Fry tomatoes 2–3 minutes per side until golden brown.
Remove and drain on paper towels.
Serve:
Enjoy warm! Serve with ranch dressing, remoulade, or a squeeze of lemon.
💡 Tips & Variations
Extra crispy: Mix a little grated Parmesan into the cornmeal.
Spicy kick: Add cayenne pepper or chili powder to the flour mixture.
Oven-baked version: Bake at 425°F (220°C) for 15–20 minutes per side for a lighter option.
If you want, I can also give you a creamy dipping sauce recipe that takes these fried green tomatoes to the next level — tangy, garlicky, and perfect for dunking!
