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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Cut tomatoes into 1/2-inch-thick slices; sprinkle with salt and pepper. Let stand 10 minutes.
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. 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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