In a bowl, combine all the ingredients. Refrigerate until ready to serve.
In a shallow dish, combine the corn flour, salt, sugar and spices. In a second shallow dish, beat the eggs. Place the bread crumbs in a third dish.
Dredge the tomatoes in the flour mixture. Dip in the eggs. Press and coat in the bread crumbs.
In a large skillet over medium-high heat, heat 1/2 inch (1 cm) of oil, making sure to maintain the quantity of oil throughout cooking. Fry half of the tomatoes at a time for about 2 minutes on each side or until golden brown. Drain on paper towels. Lightly season with salt. Let cool.
Serve the fried tomatoes with the dip and raw vegetables, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.