Serves 4-6 as an appetizer or side
- 2 pounds unripe green tomatoes (about 4)
- salt and pepper to taste
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon Creole or Cajun seasoning
- 2 eggs beaten with 2 tablespoons water
- grapeseed, canola, vegetable or another oil for frying
- Slice the tomatoes into 1/2 inch thick rounds, then season each one with salt and pepper. Combine the yellow cornmeal and Creole seasoning together in a shallow dish, then place the flour in another. Set up an assembly line with the tomatoes, flour, beaten egg, and cornmeal.
- Dip each tomato in the flour, then tap to release any excess. Next, dunk it into the egg mixture and allow the excess to drip off. Then, into the cornmeal. Be sure to get every nook and cranny coated, and place on a plate to set up while you finish the rest.
- Heat the oil in a large skillet – cast iron is best – to medium high heat. The oil is ready when a small bit of flour sizzles when sprinkled in. Working in batches, fry the tomatoes, turning once, until they are golden brown on each side. Remove the tomatoes to paper towels to drain, then sprinkle them with a little bit of salt as soon as the come out of the oil. Repeat with the remaining.
- Serve immediately, with Creole remoulade on the side.
- *Your favorite gluten-free flour may be substituted for the wheat flour for a totally gluten-free dish.