• Slice the green tomatoes into ¼-½ inch rounds. Lay them out on paper towels or a sheet pan. Pat them dry with paper towels.
• Set up your breading station. Grab three shallow bowls or plates:

  Bowl 1: Add the flour along with ½ teaspoon of Creole seasoning.

  Bowl 2: Beat the eggs.

  Bowl 3: Combine cornmeal, breadcrumbs, 1 teaspoon of Creole seasoning, smoked paprika, cayenne pepper (optional for spicy), salt, and pepper to taste. Taste the mixture, make sure it has enough salt and spice to suit your taste.
• Bread the tomatoes. Work one slice at a time:

  Dredge in flour and shake off any excess.

  Dip in the egg wash, coating both sides.

  Press into the cornmeal mixture until well coated.

  Pro tip: Use one hand for wet ingredients and the other for dry to avoid clumping everything on your fingers. Keep a moist towel nearby for your fingers.
• Place the breaded tomatoes on a plate or flat surface to rest for 5 minutes.

Pan Frying Instructions

• In a large skillet (I used a 10-inch cast iron), pour in enough canola or vegetable oil to cover the bottom (about 1 ½ - 2 inches deep). Heat over medium to medium-high until the oil reaches 350 degrees. If you don’t have a thermometer, drop in a crumb—if it sizzles right away, it’s ready.
• Carefully add the breaded tomatoes to the hot oil, a few at a time. Don’t overcrowd the pan. Fry for about 2–3 minutes per side, or until golden brown and crispy.
• Transfer the fried tomatoes to a wire rack or paper towel-lined plate to drain. A wire rack will keep them more crispy than a paper towel. As the oil seeps into the paper towel, it will moisten the fried tomatoes and that side will lose some crunch.
• Serve them fresh.

Air Fryer Instructions

• Lightly coat the basket with cooking oil spray to keep things from sticking.
• Place them in a single layer in the basket. Leave space between each slice—don’t stack them. Cook in batches. I could fit 5 in a 7 quart air fryer.
• Spray the tops generously with oil. This helps them crisp up and get golden. Don’t skip this step—dry breading won’t brown properly in the air fryer.
• Air fry at 400 degrees for 10–12 minutes. Flip the tomatoes halfway through and spray the other side with more oil. Cook until both sides are golden and crispy.
• Serve and enjoy.