Fried Green Tomatoes
Makes: about 20 slices Hands-On Time: 30 min. Total Time: 40 min.
4 medium-size green tomatoes (about 1 1/3 lb.)
½ tsp. salt
½ tsp. pepper
1 cup self-rising white cornmeal mix
½ cup panko (Japanese breadcrumbs)
½ cup all-purpose flour
4 egg whites
3 Tbsp. olive oil
1. Cut tomatoes into ½-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 1½ 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.
Per Tomato Slice: CALORIES 65; FAT 2.2G (SAT 0.3G, MONO 1.6G, POLY 0.2G); PROTEIN 2.1G; CARB 9.3G; FIBER 0.6G; CHOL 0MG; IRON 0.5MG; SODIUM 157MG; CALC 16MG
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