• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.

• 4 large, firm green tomatoes, cut crosswise into 1/2-inch-thick slices
• Coarse salt and freshly ground pepper
• 1 cup yellow cornmeal, preferably stone ground
• 1/2 teaspoon bittersweet pimenton (smoked Spanish paprika), optional
• 2 large eggs
• 1/2 cup vegetable oil, for frying

Click Here For Step-By-Step Instructions