Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Shannon Sliter Satterwhite
Recipe by Southern Living June 2012

Gallery

Credit: Jennifer Davick; Prop Styling: Buffy Hargett

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Makes about 20 slices (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

65 calories; fat 2.2g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 2.1g; carbohydrates 9.3g; fiber 0.6g; iron 0.5mg; sodium 157mg; calcium 16mg.
Advertisement