Upgrade the summer barbecue with this delicious and easy fried green tomatoes recipe.
Heat the oil in a large heavy skillet over medium-high heat until it is hot but not smoking.
Meanwhile, combine the cornmeal, flour, paprika, garlic powder, cayenne pepper and salt in a shallow bowl.
Lightly beat the eggs in another shallow bowl.
Dip each tomato slice in the egg and let the excess drip off. Dredge in the seasoned cornmeal, shaking off any excess.
In small batches, carefully add the slices to the hot oil and fry, turning once, until browned, 2 to 3 minutes per side. Transfer to paper towels to drain. Serve immediately.
This recipe was originally published on Jul. 20, 2006.