Total Time

　　25 minutes

　　

Ingredients

Makes 4 to 6 servings

　　4 large, firm green tomatoes, cut crosswise into 1/2-inch slices

　　Kosher salt and freshly ground black pepper to taste

　　1 cup finely ground cornmeal

　　1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)

　　2 eggs

　　Vegetable oil

　　

Step 1

1. Sprinkle the tomato slices with the salt and pepper; set aside.

　　

Step 2

2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.

　　

Step 3

3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.

　　

Step 4

4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.

　　

Step 5

5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.

　　

Step 6

6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.