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                              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.

Step 5: Finishing Up

Sprinkle Parmesan Cheese over hot cooked slices.

Remove to serving plates.

Drizzle topping sauce of choice over tomatoes.

Step 6: Enjoy

The hard work of putting in a Spring garden will pay off with the Summer enjoyment of this Southern classic.
I make sandwiches with fried green tomatoes. Sprinkle with a little salt and just a little bit of ordinary mustard. Yum Yum!!
Yum
Fried green tomatoes are excellent. My mom used to make these for us when we were kids, now I make them for mine. We never put cheese or any type of topping sauce on them but I am going to give it a try. Instead of oil we use strained and saved bacon grease. Thanks for posting this.

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