4 large, firm green tomatoes, cut crosswise into 1/2” slices
1 cup finely ground cornmeal
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
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” 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.
From Cookie, June 2008, by Victoria Granoff