A delightful twist on the classic Southern fried green tomatoes, with a flavorful and crispy coating.
Slice the green tomatoes into even slices, about 1/4 inch thick.
Ensure even slicing for uniform cooking.
In a medium bowl, whisk together the buttermilk and egg until well combined.
Use cold buttermilk for better coating adherence.
In another bowl, mix the cornmeal, flour, black pepper, and paprika.
Combine thoroughly to ensure even seasoning.
Dip each tomato slice into the wet mixture, then coat it in the dry mixture. Repeat for all slices.
Press the coating gently onto the slices for better adherence.
Heat the vegetable oil in a skillet over medium heat until shimmering.
Test the oil temperature with a small piece of coating; it should sizzle.
Fry the coated tomato slices in batches until golden brown on both sides, about 2-3 minutes per side.
Avoid overcrowding the skillet to maintain oil temperature.
Place the fried tomatoes on a paper towel-lined plate to drain excess oil.
Pat gently with paper towels to remove excess oil.
Serve the fried green tomatoes warm with your favorite dipping sauce.
Garnish with fresh herbs for a pop of color.
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