- Prepare the Tomatoes:
- Sprinkle the sliced tomatoes with salt and let them sit for about 10-15 minutes. This will help draw out excess moisture.
- Set Up Breading Station:
- In one bowl, combine the cornmeal, flour, paprika, and black pepper.
- In another bowl, whisk together the eggs and milk.
- Dredge the Tomatoes:
- Pat the salted tomato slices dry with paper towels. Dip each slice first into the egg mixture, then coat with the cornmeal mixture, pressing gently to adhere.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot (you can test it by dropping a small piece of bread in; it should sizzle).
- Fry the Tomatoes:
- Carefully add the coated tomato slices to the hot oil, working in batches if necessary. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Drain and Serve:
- Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Serve hot, with your favorite dipping sauce or a sprinkle of fresh herbs.
Tips:
- Pair them with ranch dressing or a spicy remoulade for dipping.
- Feel free to experiment with seasonings in the breading mixture to suit your taste.
Enjoy your crispy Fried Green Tomatoes!
