Cooking Instructions:

Begin by washing the green tomatoes and slicing them into 1/4 inch thick slices. Make sure to select slices that have minimal blemishes for the best frying results.

Set up a breading station by placing three separate bowls in a row. In the first bowl, combine the seasoned flour with salt and pepper. In the second bowl, whisk together the buttermilk and eggs. In the third bowl, mix the cornmeal, panko breadcrumbs, paprika, and cayenne pepper.

Dredge each tomato slice in the seasoned flour, ensuring it's fully coated. Shake off any excess flour before dipping the slice into the buttermilk mixture, allowing any excess liquid to drip off.

Next, press the tomato slice into the cornmeal and breadcrumb mixture, ensuring it's well-coated. Gently press the breading onto the slice to help it adhere. For a crunchier texture, you can repeat the dredging process (double-dredging) for each slice.

In a cast-iron skillet or heavy-bottomed pan, heat oil to a temperature of 350°F to 375°F. Fry the breaded tomato slices in batches, avoiding overcrowding the pan. Cook for 2-3 minutes on each side or until they turn golden brown.

Once fried, transfer the tomatoes to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining slices. Cooking oil temperature is crucial for preventing sogginess; aim for 350°F to 375°F for optimal frying.

Extra Tips:

When frying green tomatoes, maintaining the right oil temperature is essential for achieving a crispy texture. If the oil is too hot, the coating may burn before the tomatoes are cooked through; if it's too cool, the tomatoes may absorb excess oil and become greasy.

To test the oil, drop a small piece of breading into the oil; if it sizzles and bubbles, the oil is ready for frying. Enjoy your fried green tomatoes with your favorite dipping sauce or as a complement to your main dish!