Fried Green Tomatoes

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 2 slices)
August 2001
RECIPE BY Cooking Light

To lighten this classic, we added a fried crust to just one side.

Ingredients

  • 8 (1/2-inch-thick) slices green tomato (about 4 tomatoes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup yellow cornmeal
  • 1 tablespoon vegetable oil

Nutritional Information

  • Calories 123
  • Caloriesfromfat 29%
  • Fat 3.9g
  • Satfat 0.6g
  • Monofat 0.9g
  • Polyfat 2.2g
  • Protein 3g
  • Carbohydrate 19.8g
  • Fiber 2.7g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 310mg
  • Calcium 18mg

How to Make It

Step 1

Sprinkle 1 side of each tomato slice evenly with salt and pepper. Dredge seasoned sides in cornmeal.

Step 2

Heat the oil in a large skillet over medium-high heat. Add tomato slices, coated sides down; cook 6 minutes, turning after 3 minutes. Serve immediately.

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Ratings & Reviews

EllenDeller's Review

lkristenjones
November 11, 2012
Sooooo good. I only used about 2 TB of cornmeal in total, and used only about 1 tsp. of some fat I'd saved from cooking one strip of (humanely raised) bacon. So while I don't think you need all that coating and not all that oil (at least if you're also using cooking spray), these are worth trying if you've never had them before. I add some cajun salt to the cornmeal in place of regular for more zip. Cooked in a black iron skillet, only about 2 minutes per side.

GayleR's Review

GayleR
July 21, 2012
This sounded so easy but didn't work out. The oil turned the pan into a blackened mess in much less than the six minutes called for, even though I reduced the heat when things started to burn. My only change was to use masa harina; that's a form of cornmeal, right?

lkristenjones's Review

EllenDeller
June 07, 2012
these are yummy! niceand tangy with a touch of spice...