- Adapted from Epicurious -
- 4 large green tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups corn meal
- 1 teaspoon paprika
- 2 eggs beaten
- Oil for frying
Slice the tomatoes about one-third of an inch thick. Salt and pepper the tomatoes and set them aside.
Mix corn meal and paprika in a shallow bowl.
Heat oil in a sauté pan. While the oil is heating, dip a tomato slice into the egg, then into the corn meal.
Fry as many tomato slices as will comfortably fit into the pan, about two minutes per side. Drain on paper towels. Serve hot.