Ingredients:

3 to 4 medium green tomatoes, firm and unripe

1 tsp salt

1/2 tsp black pepper

1 cup all-purpose flour

2 large eggs

1/2 cup buttermilk (or milk)

1/2 cup cornmeal

1/2 cup breadcrumbs (optional, for extra crunch)

1/2 tsp paprika (optional, for added flavor)

Vegetable oil for frying (canola, peanut, or sunflower)

Instructions: Prep Tomatoes:
Slice tomatoes into 1/4-inch thick rounds. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw

out excess moisture. Pat dry with paper towels. Set Up Dredging Station: Bowl 1: Flour, with a pinch of salt and pepper.

Bowl 2: Eggs whisked with buttermilk. Bowl 3: Cornmeal, breadcrumbs, and optional paprika for added crunch and flavor.

Coat the Tomatoes:
Dredge each tomato slice first in flour, then dip into the egg mixture, and finally coat with the cornmeal/breadcrumb mixture. Press lightly to help coating stick.

Fry:
Heat about 1/2 inch of oil in a heavy skillet over medium heat (about 350°F or 175°C). Fry tomato slices in batches for 2–3 minutes per side until golden brown.

Drain and Serve:
Remove with tongs and place on paper towel-lined plate to drain excess oil. Serve hot with ranch, remoulade, or your favorite dipping sauce.

Tips for Best Results: Use firm, unripe green tomatoes—soft or yellowing ones don’t fry as well.

Don’t overcrowd the pan to keep the oil temperature steady. For a gluten-free version, use gluten-free flour and cornmeal only.