fried green tomatoes

filed under:
cornmeal green tomatoes

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(contributed by Nancy)

I first saw this on epicurious.com a year ago and I’m glad to see it is still part of their recipe file. Simple ingredients that yield tasty results!

4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or smoked paprika
2 eggs
Vegetable oil

1.  Sprinkle the tomato slices with the salt and pepper; set aside.
2.  Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3.  Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4.  Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5.  Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6.  Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Cook’s note: to make this in a true southern style, substitute bacon drippings for the vegetable oil. It really gives it another dimension of incredible flavor!