Preparation Steps

• Wash and slice the green tomatoes into 0.5-inch thick rounds. Pat them dry with paper towels.
• Set up a breading station: In the first shallow dish, place the flour. In the second shallow dish, whisk the eggs. In the third shallow dish, combine the cornmeal, salt, pepper, and paprika.
• Dredge each tomato slice first in the flour, shaking off any excess. Then dip it into the beaten eggs, letting the excess drip off. Finally, coat the tomato slice thoroughly in the cornmeal mixture, pressing gently to help it adhere.
• Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
• Carefully place the coated tomato slices in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.
• Remove the fried green tomatoes from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil. Serve immediately.