Fried Green Tomatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 firm green tomatoes, sliced into quarter-inch rounds at room temperature
02 - Salt and freshly ground black pepper for seasoning

→ Coating Station

03 - Half a cup of all-purpose flour
04 - 2 large eggs whisked with 1 tablespoon of water
05 - Half a cup of fine yellow cornmeal
06 - Half a cup of crispy panko breadcrumbs
07 - Quarter teaspoon of sweet paprika
08 - Just a pinch of cayenne pepper (add to taste)
09 - Vegetable oil for deep frying

# Instructions:

01 - Generously sprinkle both sides of your tomato slices with salt and pepper, making sure each piece gets proper seasoning.
02 - Get three shallow bowls ready - put the flour in one, beat the eggs with water in another, and mix together the cornmeal, panko crumbs, paprika, and cayenne in the third bowl.
03 - Take each seasoned tomato slice and dip it first in flour, making sure both sides are covered, then into the egg mixture, and finally press it into the cornmeal mixture until well coated. Place finished slices on a baking sheet.
04 - Pour oil into your frying pan and heat it over medium-high heat until it reaches between 350°F and 375°F - this is crucial for getting that perfect golden crust.
05 - Carefully add the coated tomato slices to the hot oil, being careful not to crowd the pan. Fry each side until it turns a beautiful golden brown, then transfer to paper towels or a wire rack to drain excess oil.
06 - These are best enjoyed immediately while they're still crispy and hot. If you need to keep them warm, pop them in a 250°F oven until ready to serve.

# Notes:

01 - Make sure you're using truly green, unripe tomatoes - if they're too ripe, they'll fall apart during frying and won't hold their shape.
02 - The oil temperature is key to success - too cool and they'll be greasy, too hot and they'll burn before cooking through.
03 - Try to slice all your tomatoes the same thickness so they cook evenly and finish at the same time.
04 - For the ultimate experience, serve these beauties right out of the oil while they're at their crispiest!

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