Pickled "Fried" Green Tomatoes with Buttermilk-Herb Dipping Sauce

Spraying the tomatoes with cooking spray helps the breading mixture adhere and allows you to use less oil in the pan for crisping.

Yield: Serves 8 (serving size: 2 tomato slices and about 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 37 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 7.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Cholesterol: 23mg
  • Iron: 1mg
  • Sodium: 215mg
  • Calcium: 41mg

Ingredients

  • 1 cup water
  • 1 cup cider vinegar
  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt, divided
  • 16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
  • 7 tablespoons nonfat buttermilk, divided
  • 2 tablespoons finely chopped fresh basil
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup panko
  • 1/3 cup masa harina
  • 1 large egg
  • 1 large egg white
  • 1 ounce all-purpose flour (about 1/4 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • Cooking spray

Preparation

  1. 1. Combine 1 cup water, 1 cup vinegar, sugar, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
  2. 2. Combine 5 tablespoons buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
  3. 3. Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk. Place flour in another shallow dish. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
  4. 4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Coat tops of tomatoes with cooking spray. Turn; add 1 1/2 teaspoons oil to pan. Cook 4 minutes or until golden. Repeat procedure with remaining 1 1/2 tablespoons oil, tomatoes, and cooking spray. Serve with sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pickled "Fried" Green Tomatoes with Buttermilk-Herb Dipping Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy