I combined several recipes I found on-line with modifications for health goals. Of course I was glad to find one recipe listing paprika as a spice! I used whole wheat flower as follows:
1 plate for dipping the raw tomato slices into plain flour
1 plate with an egg, beaten with milk for the second dip
1 plate with about 1/3 cup flour, 1/3 cup corn meal, ¼ teaspoons of salt, pepper, and paprika (I ended up adding more paprika, salt, and pepper, but don’t think it was ½ a teaspoon of each total) for the third dip.
Way less than an inch of oil in the pan, still tasted great.
I tried the first one after it was barely cool enough to bite into, and it was super!
Then I got to thinking that it was slightly like eggplant parmesan. That got me thinking about mixing flavors like cheese, tomato, basil, etc. Then I had a crazy idea: why not try it with slices of mango? I like my fried green tomatoes that way.
Have you ever prepared fried green tomatoes with garlic or onion? I’d like to try that, but don’t want to overpower the delicate flavor of the tomato.