Fried Green Tomatoes
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- 4 large
- firm green tomatoes, cut crosswise into 1/2-inch slices
- 1 c
- finely ground cornmeal
- 1 tsp
- kosher salt & freshly ground black pepper to taste
1Sprinkle the tomato slices with the salt & pepper; set aside.
2Combine the cornmeal & paprika in a shallow bowl. In another bowl, beat the eggs.
3Cover the bottom of a heavy skillet with 1/2-inch of oil, then place it over a medium-high heat on stove.
4Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes on each side.
6Transfer them to a paper towel-lined platter and repeat until all the tomatoes are cooked.