A Southern Summertime Treat for the Entire Family

Every year we grow Creole heirloom tomatoes in our New Orleans garden. With the 90+ degree heat, high humidity, and frequent heavy downpours these thin skinned heirloom tomatoes have a tendency to crack.

To ensure that they don't spoil on the vine, we pick the cracked ones and get to enjoy these awesome fried green tomatoes.

There are modern verities of tomatoes that resist cracking, but they don't have the great real tomato taste that these Creoles have.

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Step 1: Ingredients Needed

4-6 Medium size fully formed Green, or firm Red tomatoes.

2- Large eggs - beaten.

1/2 cup milk.

1 Box - Jiffy Cornbread Mix. - This has cornmeal,salt, and baking powder included.

2 Cups white flour for dusting.

Parmesan Cheese-(spaghetti cheese in a shaker jar.)

1/4 Tablespoon salt.

1/4 Teaspoon pepper.

Topping Sauce- Mayo, Ketchup, Ranch Dressing, French Dressing- or whatever you have or like,
"it's all good."

Cooking Oil.

Or as a substitute for the Jiffy Cornbread mix and Salt/Pepper

2 cups Italian bread crumbs ( or regular bread crumbs with 1 teaspoon Italian seasoning added.)

or 2 cups Panko bread crumbs- this makes the tomatoes extra crunchy.

2-1/2 teaspoons of Creole Seasoning- Tony Chachere's

Step 2: Step One

Slice washed tomatoes 1/4" thick, discard end pieces.

Sprinkle tomato slices evenly with salt or Cajun seasoning.

Place in colander to drain for 15-20 minutes -- this step is needed to remove moisture and help the batter adhere.

Step 3: Step Two

Mix the beaten egg and milk together for a wash.

Set up three wide shallow bowls,one for flour,one for the egg wash, and one for the Jiffy mix.

Coat individual slices in flour.

Submerge in egg/milk wash.

Dredge in seasoned cornmeal mixture.

NOTE: Use one hand for dry, one hand for wet mixture.

Place on a plate for 4-5 minutes for the coating to adhere better.

Step 4:

Fill a deep pot with at least 2" of clean cooking oil, heat to 355-365F.

Use a fry/candy making thermometer to ensure correct cooking temperature of oil.

Carefully drop breaded tomato slices into the pot.

Cook in small batches to ensure even cooking.

Use a slotted spoon to turn over slices to ensure even browning on both sides.

Use the slotted spoon to remove tomatoes to drain on a paper towel lined plate.