INGREDIENTS:
4 large green tomatoes
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika optional for a bit of spice
2 large eggs
1/4 cup milk
1 1/2 cups cornmeal or breadcrumbs
Vegetable oil for frying
INSTRUCTIONS:
Prepare the Tomatoes: Start by slicing the green tomatoes into 1/4-inch thick slices. Pat them dry with paper towels to remove excess moisture.
Mix Dry Ingredients: In a shallow dish, combine the flour, cornstarch, salt, pepper, and paprika. Mix well.
Egg Wash: In another shallow dish, beat the eggs and milk together.
Cornmeal or Breadcrumbs: Place the cornmeal or breadcrumbs in a third shallow dish.
Coat the Tomatoes: Dredge each tomato slice in the flour mixture, then dip into the egg wash, and finally coat with cornmeal or breadcrumbs. Make sure each slice is well coated on all sides.
Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. The oil is ready when a little flour sizzled in it bubbles and fries.
Fry the Tomatoes: Fry the coated tomato slices in batches, for about 2-3 minutes per side or until golden brown and crispy. Don’t overcrowd the skillet.
Drain: Remove the fried tomatoes and drain them on paper towels or a cooling rack over a baking sheet.
Serve Hot: Serve your fried green tomatoes hot. They are delicious on their own or with a dipping sauce like ranch dressing, remoulade, or a spicy aioli.