Ingredients
4 medium green tomatoes (about 5 oz. each)
Kosher salt
Freshly ground black pepper
1 c. stone-ground yellow cornmeal (not coarse)
1 tsp. sweet paprika
1/2 c. vegetable oil
Remoulade, for serving
Preparation
Step 1Peel tomatoes and trim off ends, then cut into 1/4" slices. Arrange side by side on a sheet tray or large cutting board; season both sides with salt and pepper. Let sit 10 minutes.Step 2Meanwhile, place a wire rack in a sheet tray and line a large plate with paper towels. In a small shallow bowl, stir cornmeal and paprika to combine.Step 3Dip each tomato slice into cornmeal mixture until coated. Transfer to prepared rack.Step 4In a large cast-iron skillet over medium-high heat, heat oil until shimmering. Add 2 to 3 tomato slices and cook until bottom sides are golden and crisp, about 3 minutes. Carefully flip and cook until second sides are golden, about 2 minutes more. Transfer to prepared plate; season with salt. Repeat with remaining tomatoes.Step 5Serve tomatoes with remoulade alongside.
Salting your tomato slices brings moisture to the surface, which helps to adhere the cornmeal. Don’t skip this step! Making these ahead? Keep fried tomatoes in a 200° oven in a single layer on a wire rack fitted into a sheet tray. If you tried this recipe, let us know how it went in the comment section below!
