Directions

Directions:

1. After washing green tomatoes use a sharp knife to cut into ¼ inch slices.
2. Place a paper towel on a baking sheet pan (or countertop), then spread out slices of green tomatoes. 
3. Sprinkle sea salt on both sides of the green tomato, then add a top layer of paper towels.
4. Let the green tomatoes rest for 30-40 minutes to absorb the excess water 
5. In first medium-sized bowl, combine 1C Shawnee Best All-Purpose Flour, ½ tsp smoked paprika, and ½ tsp garlic powder .
6. Use a second medium-sized bowl to whisk heavy cream, eggs, ¼ tsp iodized salt, and ¼ tsp white pepper.
7. Take a large plate and mix 1 C Shawnee Best Yellow Cornmeal and ¾ tsp panko.
8. Begin to press green tomatoes in the first medium bowl and coat fully. 
9. Next, carefully drop into egg mixture from the second medium-sized bowl.
10. Lastly, press firmly onto panko and cornmeal mixture. 
11. Heat 3 C vegetable oil to 350° in a frying pan 
12. Place 4-5 green tomatoes in at one time, taking care to not overlap the tomatoes 
13. Fry each side for 3 minutes until golden brown.
14. Repeat until all green tomatoes are golden to perfection.

Prep Time 40 minutes

Cook Time 10 minutes