This recipe uses a mixture of wheat and corn flour with panko breadcrumbs to give it extra crunch.
Cut 3-4 Green Tomatoes in 1/4 inch thick rounds, discarding the top and bottom slices. Toss the slices with salt and pepper.
In a small bowl, combine 1/2 C. white flour, 1/2 C. panko breadcrumbs, and 1/2 C. yellow cornmeal with 1/4 t. smoked paprika, 1/2 t. salt and and 1/2 t. black pepper. Empty onto a small plate.
In another, whisk 2 eggs.
In a cast iron skillet, heat oil for frying. You want the bottom fully covered with a little excess oil.
Dip each tomato slice in egg, then coat both sides with the flour mixture and fry on both sides until lightly browned.
Transfer the cooked tomatoes to a plate with paper towels on it to absorb any excess oil.
Serve hot with chipotle mayo or Aeoli.