Fried Green Tomatoes

Bright notes of green tomatoes are perfectly balanced by the crunchy savory crust. Dot some hot sauce on top for extra heat and enjoy!

• 2 large, firm green tomatoes, cut crosswise into ¼-inch slices
• Kosher salt and freshly ground black pepper to taste
• ½ cup finely ground cornmeal
• ½ teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon finely chopped oregano
• 2 eggs
• Vegetable oil
• Sriracha to serve, optional

Instructions

1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal, paprika, garlic powder, cayenne, and oregano in a shallow bowl. In another bowl, beat the eggs.
3. Set a heavy skillet over medium-high heat and cover the bottom with ½ inch of oil.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomato slices at a time as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
7. Drizzle a bit of sriracha over the top if you want some extra heat and enjoy!