Fried Green Tomatoes

Fried green tomatoes are one of my favorite summertime treats. I love the contrast of the tangy tomatoes with the savory cornmeal crust. I probably eat more of them than I should during the summer, but they’re just so good and easy to make!

Fried Green Tomatoes

• 3 medium green tomatoes, sliced 1/4 inch thick
• 1 egg
• 1/2 C buttermilk
• 3/4 C flour, divided
• 1/2 C cornmeal
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/4 tsp paprika
• vegetable oil, for frying

Whisk together egg and buttermilk, set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, pepper, garlic powder, and paprika in a shallow bowl.

Dredge tomato slices in remaining 1/2 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4  in a large skillet; heat oil to 350°. Drop tomatoes, in batches (being careful not to crowd the pan), into hot oil, and cook 2 minutes on each side or until golden. Drain on a plate covered with paper towels. Sprinkle hot tomatoes with salt.