Categories: Vegetables- Tomatoes
Ingredients
- 4 medium-size green tomatoes (about 1 1/3 lb.)
- 1/3 tsp. salt
- 1/2 tsp. pepper
- 1 cup self-rising white cornmeal mix
- 1/2 cup panko
- `/2 cup all-purpose flour
- 4 egg whites
- 3 Tbsp. olive oil
Directions
- Cut tomatoes into 1/2 inch thick slices; sprinkle with salt and pepper. Let stand 10 minutes.
- Combine cornmeal mix and panko in a 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 dredges in cornmeal mixture.
- Cook half of tomato slices in 1 1/2 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 degree oven. Repeat procedure with remaining tomato slices and oil.
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makes about 20 slices
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Skinny Dips
- Each of these low-fat sauces can be stirred together in 10 minutes. Chill 1 hour, and store in an airtight container in the fridge up to 3 days.
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Pepper Jelly Sauce:
- Stir together 2/3 cup red pepper jelly, 2 Tbsp. spicy brown mustard, 1 tsp. prepared horseradish, and 1 tsp. orange zest.
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Citrus- Ginger Aioli:
- Stir together 1 cup mayonnaise; 1 tsp. lime zest; 1 tsp. orange zest; 4 tsp. fresh lime juice;1 Tbsp. fresh orange juice; 2 tsp. finely grated fresh ginger; 1 garlic clove, minced; 1/4 tsp. salt, and 1/8 tsp. pepper.
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Blue Cheese-Dill Sauce:
- Stir together 1/2 cup sour cream,1/2 cup 2% low-fat plain yogurt, 2 tsp. chopped fresh dill, 2 oz. crumbled blue cheese, 1 tsp. fresh lemon juice, and 1/4 tsp. salt.
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Sriracha Remoulade:
- Stir together 1 1/2 cups mayonnaise, 4 green onions, sliced; 2 Tbsp. chopped fresh parsley; 2 to 3 Tbsp. Asian Sriracha hot chili sauce; and 1 garlic clove, pressed.