Fried Green Tomatoes

1. 1
   prep · ~5 min

   Slice the green tomatoes.

   Wash the tomatoes and slice off the stem ends. Cut into 1/4-inch thick rounds. Aim for even slices so they cook uniformly.

   TIPChoose firm, unripe green tomatoes — soft ones will fall apart during frying.
2. 2
   prep · ~3 min

   Set up the dredging station.

   1.In the first shallow bowl, combine flour with garlic powder and black pepper.

   2.In the second bowl, whisk together buttermilk and beaten egg.

   3.In the third bowl, mix cornmeal with smoked paprika and a pinch of salt.
3. 3
   prep · ~5 min

   Coat the tomato slices.

   1.Dredge each tomato slice in the seasoned flour, shaking off excess.

   2.Dip into the buttermilk-egg mixture, letting the excess drip off.

   3.Press both sides firmly into the cornmeal mixture to coat well.

   TIPOne hand for dry bowls, one hand for wet — this keeps the breading from clumping on your fingers.
4. 4
   fry · ~12 min

   Fry the green tomatoes.

   1.Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

   2.Place coated tomato slices in a single layer, working in batches.

   3.Fry 2 to 3 minutes per side until deep golden brown and crisp.

   4.Transfer to a wire rack set over paper towels and sprinkle with finishing salt while hot.

   TIPDon't crowd the pan — give each slice breathing room or they'll steam instead of fry.
5. 5
   serve

   Serve immediately while hot and crisp.

   Arrange on a platter and serve as a side dish or appetizer with your favorite dipping sauce.

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