🍽️ Ingredients
- 3 large green tomatoes
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1 cup cornmeal
- ½ cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Vegetable oil for frying
👩🍳 Preparation
1
Slice the Tomatoes
Cut the tomatoes into thick, even slices and pat them dry.
⏱ About 3 minutes2
Prepare the Coating
Set out flour, an egg-buttermilk mixture, and cornmeal mixed with breadcrumbs and seasonings.
⏱ About 4 minutes3
Bread the Tomatoes
Coat each slice in flour, then egg mixture, then cornmeal mixture.
⏱ About 5 minutes4
Heat the Oil
Heat a shallow layer of oil in a heavy skillet over medium heat.
⏱ About 4 minutes5
Fry
Cook the slices until crisp and golden on both sides.
⏱ About 2–3 minutes per side6
Drain and Serve
Transfer to a wire rack or paper towels and serve while hot.
⏱ About 2 minutes📦 Storage
Best served fresh. Refrigerate leftovers for up to 2 days and reheat in an oven or air fryer.
🍓 Serving Suggestions
Serve with ranch, remoulade or a spicy dipping sauce.