The Reach
Fried Green Tomatoes
Serves 4 to 6 | 25 minutes total time
If your kids are like ours, they'd eat a swatch of leather if it was coated and fried to shiny, golden perfection. We rely on this basic truth to make the tart, sophisticated green tomato more approachable.
- 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
- Kosher salt and freshly ground black pepper to taste
- 1 cup finely ground cornmeal
- 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at La Tienda)
- 2 eggs
- Vegetable oil
- Sprinkle the tomato slices with the salt and pepper; set aside.
- Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
- Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
- Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
- Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
- Transfer them to a paper towel–lined platter. Repeat until all the tomatoes are cooked.
