Fried green tomatoes are an old-fashioned Southern treat. Traditionally, green tomatoes are sliced, rolled in corn meal, and fried. I love the tangy flavor. Back in my 30’s, I developed an allergy to cornmeal and switched to a flour dredging. It’s still really good. Then about 8 years ago, my doctor said my cholesterol was borderline high and I should stop eating fried food. That’s when I developed my technique of breading veggies and meat, putting it on parchment paper on a cookie sheet, spraying with olive oil, and baking. Still tasty but not fried and my cholesterol is great. (I also strongly suggest you take fish oil daily to keep your cholesterol in check.)
Today’s recipe is oven-fried green tomatoes. The sliced tomatoes are coated in a mix of corn meal and gluten-free flour, dipped in an egg-milk bath, and rolled in the corn meal flour mix again .
Oven Fried Green Tomatoes
Use organic when available. Serves 4
Oven Fried Green Tomatoes
- 1 lb green tomatoes sliced 1/2 inch slices
- 1 tsp salt and pepper
- 1/2 cup corn meal
- 1/2 cup flour
- 1 tbsp water
- 1 egg
- optional 1 teaspoon paprika, and/or garlic
- olive oil spray
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment paper.
- Mix salt and pepper, corn meal, flour, and any optional seasonings in shallow bowl
- Beat eggs and water in a shallow bowl
- Dredge tomato slices through flour mix
- Dip in egg mix
- Dredge again thru flour mix
- Place on parchment paper on baking sheet
- Spray with olive oil
- Cook 10 minutes and flip slices over; spray again if needed
- Cook another 5 to 10 minutes until coating is golden
- Serve immediately
The fried green tomatoes can be served as an appetizer with a yogurt or buttermilk dipping sauce. It’s a great side for many entrees. I like it with a little lemon juice sprinkled on the tomatoes and ketchup. Add it to a BLT or a salad for extra flavor and crunch.
Yogurt Tahini Sauce
The yogurt tahini sauce is made with 1/3 cup tahini, 2/3 cup Greek yogurt, 3 T fresh squeezed lemon juice, 1/2 t salt, and 1 clove garlic minced. (Many recipes call for 2 garlic cloves but that was too much for me. Adjust for your taste preference.) This sauce is thick and can be adjusted with up to 1/3 c of water. Add a tablespoon at a time to desired consistency. Serve yogurt sauce for dipping fried green tomatoes.
Buttermilk sauce is made with 3/4 cup mayo, 3/4 cup buttermilk, 1 cup organic apple cider, 2 tablespoons lime juice, 1 tablespoon brown sugar. Mix brown sugar and apple cider in a small saucepan over medium heat. Cook down until thick and syrupy. Remove from heat and let cool. In a bowl whisk mayo, buttermilk, and lime juice. Stir in apple cider syrup. Refrigerate 1 hour before serving with fried green tomatoes. (based on Food Network recipe)