Fried Green Tomatoes

Photo: Jennifer Davick; Prop Styling: Buffy Hargett
Top these fried green tomatoes with one of our skinny dips: Pepper Jelly Sauce, Citrus-Ginger Aioli, Blue Cheese-Dill Sauce, or Sriracha Remoulade. Or throw a top-your-tomato party and try them all.

Yield:

Makes about 20 slices (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes

Nutritional Information

Calories 65
Fat 2.2 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 9.3 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 157 mg
Calcium 16 mg

Ingredients

4 medium-size green tomatoes (about 1 1/3 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup self-rising white cornmeal mix
1/2 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
4 egg whites
3 tablespoons olive oil

Preparation

1. Cut tomatoes into 1/2-inch-thick slices; sprinkle with salt and pepper. Let stand 10 minutes.

2. Combine cornmeal mix and panko in a shallow dish or pie plate. Place flour in a second shallow dish or pie plate. Whisk egg whites in a medium bowl until foamy. Dredge tomato slices in flour, shaking off excess. Dip in egg whites, and dredge in cornmeal mixture.

3. Cook half of tomato slices in 1 1/2 Tbsp. hot oil in a nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Season with salt to taste. Place on a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Repeat procedure with remaining tomato slices and oil.

 

 

 

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Shannon Sliter Satterwhite,

June 2012