American · Lunch
Fried Green Tomatoes
Slices of firm green tomatoes coated in a light cornmeal and buttermilk crust, then oven-baked instead of deep-fried for a lower-fat crisp. Seasoned with paprika and black pepper, the tangy tomato interior contrasts the crunchy shell. Served with a lemony yogurt dipping sauce and fresh chives.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
247Calories
10.1gProtein
6.2gFat
45.3gCarbs
7.9gSugar
4.4gFiber
735mgSodium
6mgChol
1.5gSat Fat
315mgPotassium
152mgCalcium
1.8mgIron
0.2mcgVitamin B12
12.7mgVitamin C
Goes well with
Dry Riesling
local
Sweet Iced Tea
international
vegetarian
low-calorie
low-cholesterol
egg-free
low-calorie
Instructions
1
Prep
Heat the oven to 220C (425F) and line a baking sheet with parchment brushed with olive oil. Slice green tomatoes into 1/3-inch rounds.
2
Whisk
Combine the cornmeal, flour, paprika, black pepper, and salt in a shallow bowl, and pour the buttermilk into a second bowl.
3
Dredge
Dip each tomato slice in the buttermilk, then press firmly into the cornmeal mix on both sides until fully coated.
4
Bake
Arrange the coated slices in a single layer on the parchment and bake at 220C (425F) for 25 minutes, flipping once halfway, until deep golden and crisp.
5
Plate
Whisk the Greek yogurt with lemon juice and chives, spoon it alongside the baked tomatoes, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g green tomatoes, cut into 1/3-inch slices
- 1/2 cup70g cornmeal
- 4 tbsp32g all-purpose flour
- 1/2 cup120ml buttermilk
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 6 tbsp90g Greek yogurt
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp chives
