1. Prepare the tomatoes

Rinse the green tomatoes under cold water and pat them dry with a clean kitchen towel. Slice them into ¼-inch-thick rounds. Sprinkle both sides of the tomato slices with salt and black pepper, then set them aside for 5 minutes. This step helps draw out excess moisture from the tomatoes, ensuring they crisp up nicely during frying.

2. Set up the dredging station

In three shallow bowls or plates:

• Place the all-purpose flour in the first bowl.
• In the second bowl, whisk together the eggs and milk until smooth.
• In the third bowl, mix the cornmeal, breadcrumbs, garlic powder, smoked paprika, and cayenne pepper (if using).

3. Coat the tomatoes

Dip each tomato slice into the flour, coating both sides evenly. Shake off any excess flour. Next, dip the floured tomato slice into the egg mixture, ensuring it’s fully coated. Finally, press the slice into the cornmeal mixture, coating it thoroughly on all sides. Place the coated tomato slices on a wire rack or parchment-lined plate while you prepare the remaining slices.

4. Heat the oil

In a large skillet or cast-iron pan, heat the vegetable oil over medium heat. The oil should be about ¼ inch deep, enough for shallow frying. Test the oil by dropping a small pinch of the cornmeal mixture into it; if it sizzles immediately, the oil is ready.

5. Fry the tomatoes

Working in batches, carefully place the coated tomato slices into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy tomatoes. Once cooked, transfer the fried tomatoes to a plate lined with paper towels to drain excess oil.

6. Garnish and serve

Arrange the fried green tomatoes on a serving platter. Garnish with chopped parsley and serve hot with your favorite dipping sauce or a squeeze of fresh lemon juice.