Wednesday, July 18, 2012

"Fried" Green Tomatoes

I look forward to fried green tomatoes every season.  It's a great way to use up those few tomatoes that don't want ripen or just a way to use your garden tomatoes when you can't wait for them to turn red!  Here's a healthier take on the typically fried green tomato :)


  • 5 medium sized green tomatoes
  • 1 cup cornmeal
  • 1 1/2 cup buttermilk
  • 1 tbl creole seasoning
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 1 cup flour
  1. Preheat oven to 400 degrees.  Cut tomatoes into 1/4 inch slices and sprinkle each side with salt and pepper.
  2. Pour buttermilk and flour with salt and pepper in separate shallow dishes.  Combine cornmeal, creole seasoning and paprika into another shallow dish.
  3. Prepare a wire rack with cooking spray.  Place wire rack over a large cookie sheet or jelly roll pan to catch crumb drippings.
  4. Coat tomatoes in flour, then dip into buttermilk, finally dredge into cornmeal mixture.  Place onto wire rack and spray with cooking spray.
  5. Bake for 20 minutes turning once after 10 minutes.

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