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Until the movie came out, most Northerners had never heard of fried green tomatoes.   While red tomatoes have more of that valuable lycopene, green ones have lots of nutrients too.  Traditional ones are high in fat.  Try this low fat version for breakfast or as a side dish with meat or a casserole.

Fried Green Tomatoes

2 unripe tomatoes, green, or pink but very firm
3/4 cup fine yellow corn meal
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper or to taste
olive oil
cooking spray

Remove the stem and blossom ends of the tomatoes. Slice them about 1/4 to 1/2 inch thick.

Combine corn meal, salt, sugar and black pepper in a shallow bowl.  Dip each tomato slice into the corn meal, coating thoroughly.  Shake off excess and lay out in a single layer on a plate or dry cutting board.

Lightly oil a heavy, non-stick skillet with olive oil.  Place over medium-high heat.    While heating, spray the tomatoes on one side with cooking spray.     When the skillet is hot, add a single layer of tomatoes, sprayed side down.   Immediately spray the top side with more cooking spray.

Fry until lightly browned.  Turn with a spatula and lightly brown the other side.  Serve right away while hot.


The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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