Step 1

Wash and slice the green tomatoes into 1/4-inch thick slices. Arrange flat on a baking sheet and season with salt and pepper on both sides.

Step 2

Place the flour in a shallow dish or pie plate. In another shallow dish or pie plate, combine the cornmeal, breadcrumbs, salt, pepper, onion powder, and smoked paprika. Whisk the egg and buttermilk together in a medium bowl.

Step 3

Dredge the tomato slices in flour first, shaking off any excess. Then dip the tomatoes in the buttermilk mixture. Finally, dredge in the cornmeal/breadcrumb mixture and set aside on a baking sheet or cutting board. Repeat with all tomato slices.

Step 4

Heat about 2 cups of oil in a large frying pan over medium high heat until the oil reaches 375 degrees F or the oil immediately bubbles around the handle of a wooden spoon when you stick it into the hot oil. There should be about 1/2-inch of oil in the pan.

Step 5

Fry the tomatoes for 2 minutes on each side until golden brown and crispy, then remove to a wire rack to drain. Work in batches so as not to crowd the pan.

Step 6

Serve with your favorite dipping sauce.