Ingredients:

  • 4 medium unripe green tomatoes (approximately 500g)
  • 1 cup all-purpose flour (120g)
  • 1 cup cornmeal (120g)
  • 1 teaspoon salt (5g)
  • 1 teaspoon smoked paprika (optional) (2g)
  • 2 large eggs
  • ½ cup buttermilk (120ml)
  • Oil for frying (canola or vegetable oil)

Instructions:

  1. Slice the green tomatoes into ¼ inch thick slices. Arrange on a paper towel and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
  2. In one shallow bowl, add the flour mixed with smoked paprika (if using). In another bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal and salt.
  3. Dredge each tomato slice in flour, shaking off the excess. Dip into the egg mixture, allowing excess to drip off. Coat with the cornmeal mixture, pressing lightly to adhere.
  4. Heat about ½ inch of oil in a frying pan over medium heat until shimmering (around 350°F/175°C).
  5. Fry the breaded tomato slices in batches for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain excess oil.
  6. Serve warm with hot sauce or ranch dressing for dipping.