Ingredients
Method
- Slice the tomatoes into 1/2-inch thick rounds, discarding or setting aside the ends. Pat the slices dry with a paper towel.
- Prepare two shallow dishes for dredging. In the first dish, whisk together the flour, cornmeal, and Creole Cajun seasoning. In the second dish, whisk the eggs, buttermilk, and hot sauce until well combined. Set aside a baking sheet or large platter.
- Working in batches, coat each tomato slice in the egg mixture, then dip into the flour mixture, pressing firmly to ensure the coating adheres. Shake off any excess and place the dredged slices on the prepared baking sheet. Repeat with the remaining tomatoes.
- Allow the tomatoes to rest while the oil heats.
- Pour oil into a large cast-iron skillet to a depth of 2 inches and heat over medium until it reaches 350-375°F. Working in batches, fry the tomato slices for 3 to 4 minutes until golden brown and crispy. Use a slotted utensil to transfer the tomatoes to a paper towel-lined plate. Ensure the oil returns to 350°F before starting the next batch.
- Sprinkle with flaky salt if desired. Serve immediately with your preferred dipping sauce or use in a sandwich or burger.
Notes
Selecting Your Tomatoes: I always look for tomatoes that are rock hard and bright green because any sign of softening means they will turn to mush once they hit the hot oil.
The Secret to Crispiness: I found that letting the coated slices rest on the baking sheet for about ten minutes before frying helps the cornmeal crust really stick so it does not flake off in the skillet.
Temperature Control: My biggest piece of advice is to keep a close eye on that oil temperature since a drop below 350 degrees will lead to a greasy coating rather than a light and shattered crunch.
Storage and Reheating: If you have leftovers, please avoid the microwave and instead pop them into a hot oven or an air fryer for a few minutes to restore that essential crispiness I love so much.
Flavor Variations: I sometimes swap out the Creole seasoning for a bit of smoked paprika and garlic powder when I want a deeper, earthier flavor profile that still packs a punch.
Essential Equipment: I swear by my heavy cast-iron skillet for this recipe because it maintains a steady heat which is the key to getting that perfect golden-brown color on every single slice.
Serving Suggestions: I personally think these are best served with a side of spicy remoulade or stacked high on a toasted sandwich with extra bacon and crisp lettuce.