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Ingredients
- 1 c. unbleached white flour
- 1 c. cornmeal
- 2 tsp baking pwdr
- 3/4 tsp salt
- 1/8 tsp cayenne
- 1 c. lowfat milk
- 2 x Large eggs
- 2 lrg unripe tomatoes (about 1 lb.) A little extra virgin olive oil or possibly butter for saute/fry (about 1 Tbsp.) Lowfat sour cream or possibly yogurt, for the topping
Directions
- Preparation Time: 20 to 30 min
- Yield: 4 to 6 servings
- To use up those tomatoes which are just not going to make it!
- Traditional fried green tomatoes are very light, and are usually served as a side dish or possibly a snack. These cornmeal batter-coated puffs are a variation substantial sufficient to qualify as a light brunch or possibly supper entree. Serve them with any one of several toppings alongside some cooked greens or possibly a tossed salad, and everyone will be happy for hrs.
- * You can make the batter up to several days ahead and store it in an airtight container in the refrigerator. If necessary, thin it with a little extra lowfat milk before coating the tomatoes.
- * If you cannot get bona fide green tomatoes, just use the least-ripe ones you can find. For those of you who grow your own, this will not be a problem.
- 1) Combine the flour, cornmeal, baking pwdr, salt, and cayenne in a medium-sized bowl and stir till well combined. Make a well in the center.
- 2. In a separate bowl, beat together the lowfat milk and Large eggs till frothy, and pour this into the well in the center of the flour/cornmeal mix. Stir till thoroughly combined, but do not overmix.
- 3. Core the tomatoes and cut them into 1/2-inch-thick rounds. (Meanwhile begin heating a little oil or possibly melting a little butter in a skillet over medium heat.)
- 4. Add in the tomato slices to the batter one by one, pushing them around gently with a spoon till they are well coated. Lift them from the batter with the spoon, and add in them to the warm skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking through.) Fry on both sides till crispy and golden brown, and serve warm, topped with lowfat sour cream or possibly yogurt.
- TO PEEL AND SEED TOMATOES:* Bring a medium-sized saucepan of water to a boil, then lower the heat to a simmer.
- * Core the tomatoes and drop them into the water for a slow count of 20. (Or possibly just count to 10 if they are quite ripe.)
- * Retrieve them and peel off and throw away the skins. Cut them open and squeeze out and throw away the seeds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 640g | |
| Calories 1286 | |
| Calories from Fat 143 | 11% |
| Total Fat 16.27g | 20% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 4520mg | 188% |
| Potassium 878mg | 25% |
| Total Carbs 234.3g | 62% |
| Dietary Fiber 9.8g | 33% |
| Sugars 16.45g | 11% |
| Protein 45.09g | 72% |
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