Fried Green Tomatoes with Cream Gravy

Fried Green Tomatoes with Cream Gravy


Prep: 10 minutes

Cook: 35 minutes



¾ cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons vegetable seasoning (Chef Paul Prudhomme’s Vegetable Magic®)
14 slices (about ¼-? inch thick) very hard, very green tomatoes (about 3 or 4 tomatoes)
8 slices bacon, diced
½ cup vegetable oil
1 cup chicken stock
1½ cups heavy cream
6 English muffins, split



Combine the flour, cornmeal and 1 tablespoon of vegetable seasoning in a small bowl.  Sprinkle the tomato slices evenly with a total of 2 teaspoons seasoning and pat it in well.


Fry the bacon in a 12-inch skillet over high heat, stirring occasionally, for 3 minutes.  Reduce the heat to medium and cook until the bacon is browned and crisp, about 4 to 5 minutes.  Remove the bacon with a slotted spoon, drain and set aside.  Pour off the fat from the pan, reserving ¼ cup.  Heat the reserved bacon drippings and the vegetable oil in the same skillet over high heat for 5 minutes. While the oil mixture is heating, dredge the seasoned tomato slices in the flour/cornmeal mixture, one at a time, and reserve the leftover flour mixture.  When the oil mixture is hot, add 6 of the tomato slices, or as many as will fit in a single layer, and fry, turning twice, until browned, about 10 minutes.  If the tomatoes brown too quickly, reduce the heat slightly.  Remove with a slotted spatula and drain on paper towels.  Fry the remaining tomato slices and drain them.  Do not drain the oil mixture from the skillet.  Chop 2 of the fried tomato slices and set aside.


Add 3 tablespoons of the reserved seasoned flour mixture to the oil in the skillet and cook, whisking constantly, for 3 minutes.  Add the chopped tomatoes, stock and cooked bacon, and cook, whisking, for 2 minutes.  Add 1 cup of the cream and the remaining vegetable seasoning and cook, whisking, for 3 minutes.  Whisk in the remaining ½ cup cream and remove from the heat.  To serve, toast the muffin halves.  Place a tomato slice on each half and cover with ¼ cup of the gravy.


Recipe courtesy Chef Paul Prudhomme