Cornmeal Crusted Fried Green Tomatoes (Blog Post)

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Crispy Creole Fried Green Tomatoes!

A lighter, fresher version of fried green tomatoes just in time for the first frosts of winter. Forget the pot full of frying oil – this recipe requires only a light smattering of oil in a hot skillet to yield the flavorful brown crust we crave. Our Creole Cooking Spice & Rub adds a bayou twist, perfect for this southern mainstay.

So just dip those ‘maters in some buttermilk, coat with our creole cornmeal mixture, and fry’em up. Pair with our Creole Remoulade Sauce and you might as well throw a party!

Ingredients
4 medium to large green tomatoes
1/2 c buttermilk
1/2 c flour
1/2 c cornmeal
3 T Dulcet Creole Cooking Spice & Rub
8 T high heat peanut, canola or safflower oil
Chopped Fresh Parsley for garnish
Lemon wedges and/or Dulcet Creole Remoulade

Photo Instructions

1.  Slice tomatoes into ¼” thick slices.

1. Slice tomatoes into ¼” thick slices.

 

2. Place the buttermilk in a shallow bowl.

2. Place the buttermilk in a shallow bowl.

 

3. In another shallow bowl add the flour...

3. In another shallow bowl add the flour…

 

Mixing-in-Cornmeal-Vert

cornmeal…

 

Mixing-in-Creole-Spice

and Creole Spice.

 

4. Blend the mixture together with a fork. a fork.

4. Blend the mixture together with a fork.

 

5. Dip one tomato slice at a time into the buttermilk.

5. Dip one tomato slice at a time into the buttermilk.

 

5. Shake off excess buttermilk and dredge into spice/flour/cornmeal mixture. Coat well.

6. Shake off excess buttermilk and dredge into spice/flour/cornmeal mixture. Coat well. Place on a platter and continue until all slices are coated.

 

Place a 10” cast iron pan, or large skillet, over medium heat and add 2 tablespoons of the oil. When oil is hot, add some coated tomato slices to the pan taking care to not crowd them. You will likely need to cook the tomatoes in four separate batches, depending on the size of your pan and your tomatoes.

7. Place a 10” cast iron pan, or large skillet, over medium heat and add 2 tablespoons of the oil. When oil is hot, add some coated tomato slices to the pan taking care to not crowd them. You will likely need to cook the tomatoes in four separate batches, depending on the size of your pan and your tomatoes.

 

8. Cook tomato slices until golden brown on each side, approx 4-5 minutes per side.

8. Cook tomato slices until golden brown on each side, approx 4-5 minutes per side.

 

9. Place the cooked tomatoes on a platter and into a 200 degree oven to keep warm. Add 2 more tablespoons of oil to the pan for frying each new batch of tomato slices, waiting for the oil to heat up between batches. Repeat until all tomatoes are cooked.

9. Place the cooked tomatoes on a platter and into a 200 degree oven to keep warm. Add 2 more tablespoons of oil to the pan for frying each new batch of tomato slices, waiting for the oil to heat up between batches. Repeat until all tomatoes are cooked.

 

 Serve! Garnish the fried tomato slices with fresh parsley and serve with lemon slices, or with our super simple Creole Remoulade.


Serve! Garnish the fried tomato slices with fresh parsley and serve with lemon slices, or with our super simple Creole Remoulade.

Want to know the average date of your first frost so you can grab those green tomatoes before they get zapped? Here’s a great calculator from the Farmer’s Almanac! Just type in your zipcode and you will get your results right then and there.

Printer-Friendly PDF: Creole Cornmeal Crust Fried Green TomatoesOL