fried green tomatoes

Ingredients

• 3 medium green tomatoes (about 6-8 inches in diameter)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup buttermilk
• 1 large egg, beaten
• Vegetable oil, for frying

Instructions

1. Wash and dry the green tomatoes. Cut them into 1-inch thick slices.
2. In a shallow dish, whisk together the flour, salt, pepper, and paprika.
3. In another shallow dish, pour the buttermilk and beaten egg.
4. Dip each tomato slice into the buttermilk mixture, then dredge in the seasoned flour, making sure to coat both sides completely.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
6. Carefully place the battered tomato slices in the hot oil, being careful not to overcrowd the skillet.
7. Fry for 2-3 minutes per side, until golden brown and crispy.
8. Remove the fried tomatoes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Serve immediately.

Notes

• For best results, use firm, unripe green tomatoes.
• A cast iron skillet is ideal for achieving a crispy exterior.
• Don't overcrowd the skillet, as this will lower the oil temperature and result in soggy tomatoes.
• Serve with your favorite dipping sauce, such as ranch or remoulade.
• Store leftover fried tomatoes in an airtight container at room temperature for up to 2 days.