CHEESY CAJUN-FRIED GREEN TOMATOES
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½ C yellow cornmeal
½ C fine grated Swiss cheese
½ tsp kosher salt
½ tsp fresh ground pepper
1 tsp Cajun Blacken seasoning
½ C flour
2 eggs beaten
3 green tomatoes, large, cored and cut into ¼ in slices
6 T vegetable oil
In a shallow baking dish, combine the cornmeal, cheese, salt, pepper and Blacken seasoning. Place a large sheet of waxed paper on the counter and sprinkle the flour on the paper. In a second shallow dish, slightly beat the eggs. Dredge the tomatoes slices in the flour shaking off any excess flour. Dip them in the beaten egg, then in the cornmeal mixture lightly pressing the mixture onto both sides with the palm of your hand.
Place the breaded tomatoes slices on a wire rack and prepare to fry.
In a large heavy-duty frying pan, heat 3 tablespoons of the oil over medium high heat. Be careful not to overheat and cause the oil to smoke. Add a single layer of the breaded tomatoes slices and fry on both sides until golden brown. Drain on paper towels. Season with our wild garlic sea salt flakes and serve.
© Chef Johnny 2001
½ C fine grated Swiss cheese
½ tsp kosher salt
½ tsp fresh ground pepper
1 tsp Cajun Blacken seasoning
½ C flour
2 eggs beaten
3 green tomatoes, large, cored and cut into ¼ in slices
6 T vegetable oil
In a shallow baking dish, combine the cornmeal, cheese, salt, pepper and Blacken seasoning. Place a large sheet of waxed paper on the counter and sprinkle the flour on the paper. In a second shallow dish, slightly beat the eggs. Dredge the tomatoes slices in the flour shaking off any excess flour. Dip them in the beaten egg, then in the cornmeal mixture lightly pressing the mixture onto both sides with the palm of your hand.
Place the breaded tomatoes slices on a wire rack and prepare to fry.
In a large heavy-duty frying pan, heat 3 tablespoons of the oil over medium high heat. Be careful not to overheat and cause the oil to smoke. Add a single layer of the breaded tomatoes slices and fry on both sides until golden brown. Drain on paper towels. Season with our wild garlic sea salt flakes and serve.
© Chef Johnny 2001
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