1. Slice and Season the Tomatoes

1. Wash the green tomatoes and pat them dry. Slice them into ¼-inch thick rounds.
2. Sprinkle the tomato slices evenly with salt and pepper on both sides. Let them sit for 5–10 minutes to draw out excess moisture, which helps the breading adhere.

2. Set Up the Breading Station

1. In one shallow bowl, place the all-purpose flour.
2. In a second bowl, beat the eggs until smooth.
3. In a third bowl, combine the cornmeal, breadcrumbs, paprika, garlic powder, and cayenne pepper. Mix well.

3. Bread the Tomato Slices

1. Pat the tomato slices dry with a paper towel to remove any excess moisture.
2. Dredge each slice in flour, ensuring it’s evenly coated. Shake off any excess.
3. Dip the floured slice into the beaten eggs, allowing any excess egg to drip off.
4. Press the slice into the cornmeal mixture, coating it completely. Gently press to help the breading adhere. Place the breaded slices on a plate.

4. Heat the Oil

1. Pour vegetable oil into a large skillet to a depth of about ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

5. Fry the Tomatoes

1. Fry the breaded tomato slices in batches, 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
2. Use a slotted spoon or tongs to transfer the fried slices to a plate lined with paper towels to drain excess oil.

6. Garnish and Serve

• Serve the fried green tomatoes hot, garnished with parsley if desired. Pair with your favorite dipping sauce for extra flavor.