Vegetable oil for frying green tomatoes cut into 1/4-inch slices salt and freshly ground black pepper cup all-purpose flour tablespoon garlic powder eggs tablespoons milk 1 1/2 cups cornmeal 1/8 teaspoon cayenne pepper 1/8 teaspoon paprika
In a large skillet, preheat the oil over medium high heat. Sprinkle both sides of the tomatoes with salt and pepper.
Mix the flour and garlic powder together in a shallow dish.
In a second dish, beat together the eggs and milk.
In a third dish, mix together the cornmeal, cayenne, and paprika.
Coat tomatoes with flour, then egg wash, then cornmeal.
Fry in batches until crisp and golden brown, about 2-3 minutes per side. Drain on paper towels. Sprinkle with salt and pepper to taste.
57 kcal per serving