Instructions
Slice the green tomatoes into about ¼-inch thick rounds.
In one bowl, mix cornmeal, flour, salt, pepper, and paprika.
In another bowl, whisk egg and buttermilk together.
Dip each tomato slice into the egg mixture, then coat in the cornmeal mixture.
Heat about ½ inch of oil in a skillet over medium heat.
Fry tomatoes for 2–3 minutes per side until golden brown and crispy.
Remove and place on paper towels to drain excess oil.
Serving Ideas
Serve with ranch dressing, remoulade sauce, or a spicy mayo dip for extra flavor.
Crispy • Tangy • Southern Favorite
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