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.
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."
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