Lightly Fried Green Tomatoes

Crisp on the outside, firm yet soft and tasty in the middle!

Reminds me of when I used to cook with my great grandmother when I was younger.
Simply delish!
A slight tweak on a classic recipe for less fat of course.
4-5 Green Tomatoes
1 Cup (1/2 Olive Oil & 1/2 Vegetable Oil)
2 Organic Eggs
1/2 Cup 2% Reduced Fat Milk
1/2 Cup Cornmeal
1/4 Cup Italian Bread Crumbs
1/2 Cup Panko Bread Crumbs
1 Tsp Sugar
2 TSP Kosher Salt
1/4 Black Pepper
Slice tomatoes about 1/2 inch thick.
Grab two bowls, add the milk and eggs to one bowl and whisk together. We were fortunate enough to get these eggs from a local farm as a gift!
In the other bowl (slightly larger) add the dry ingredients.
Stir to combine.
Dip tomato in the egg mixture.
Dredge lightly with breadcrumb mixture.

The idea is not to cover completely with layers on layers of breading but just one coat just to get a taste of the classic with lesser bread mixture.
In a medium skillet fill the bottom with oil mix.

Heat on high and reduce to medium.
This recipe uses at least
1/3 less oil than the traditional!

Now add the tomatoes one at a time.
Cook for 3-4 mins per side.
If you notice browning too quickly, reduce temperature a bit.
Grab some paper towel and cover a casserole dish or plate.
Transfer tomatoes as they brown.
Sprinkle lightly with some salt and serve.


Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, Content by Andrea Danielle Pistella.

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