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)
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 65
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 157mg
  • Calcium: 16mg

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

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