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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.

Cooking Light JULY 2014

  • Yield: Serves 8 (serving size: 2 tomato slices and about 1 tablespoon sauce)
  • Hands-on:37 Minutes
  • Total:40 Minutes

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. 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. Combine 5 tablespoons buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

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. 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.

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

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