Green Tomatoes? As Long As They’re Fried: Fried Green Tomato Samiches
I don’t know if there’s a recipe that screams “SOUTH!” to me as much as fried green tomatoes. Perhaps fried pickles or chicken fried steak? Fried catfish? OOOOH! I know, fried chicken (my friend, Christina, makes the best). Do you see a theme here? Yea. Southerners like to fry things.
Fried things are yummy. But fried things aren’t generally healthy. That’s okay, no need for panic. We can work this out, I promise.
I’ve found a way to turn fried chicken into a food I can enjoy without a heart attack, so what’s a little green tomato? No problem.
By using a couple of low fat substitutions and not dredging the tomato slices through flour, then cornmeal, then flour again, you can save yourself some calories. The coating on the tomatoes won’t be quite as thick as you may have had before, but it does not skimp on flavor.
The most common way to eat fried green tomatoes is with a little ranch dressing, but I found that a bit of canola mayonnaise amped up with Tabasco sauce made my tomatoes sing like Adele at Madison Square Garden. It was a beautiful thing.
Sadly, my daughter doesn’t have a taste for these. But fortunately, my mother does.
In fact, I will certainly be disinherited if I were to even consider making these again and not inviting her and my father for dinner. But the BEST comment the night I made these came from dear old Dad. I announced I was cooking Fried Green Tomato Sandwiches for dinner and he asked, “What meat are we going to eat?” Funny, funny man.
By the way, if you fry ANYTHING in my mom’s kitchen? You will set off the smoke detector…just ask the two towel wavers who got it to stop! But if you cook in my mom’s kitchen, she will serve you Happy Hour. Love her.
Fried Green Tomato Samiches
- 1/4 nonfat buttermilk
- 1 large egg
- 1/3 cup cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 2 medium green tomatoes, sliced in 1/4 in thick slices (about 8 slices)
- 1 tablespoon canola oil
- 8 teaspoons canola mayonnaise
- 1/4 teaspoon Tabasco (or to taste)
- 4 whole grain sandwich thins, toasted
- 4 leaves of green leaf lettuce
- 4 bacon slices, cooked and cut in half
- Combine the buttermilk and egg in a shallow bowl with a whisk.
- Combine cornmeal, flour and pepper in a second shallow bowl.
- Dip tomatoes in wet mixture, then cornmeal mixture, coating well.
- Heat canola oil over medium high heat in a nonstick pan.
- Cook tomatoes about 3 minutes per side or until golden brown. Then drain on cookie sheet or paper towels.
- Blend mayonnaise and Tabasco and spread 1 teaspoon on the top of a toasted sandwich thin.
- Add 2 Fried Green Tomatoes and a lettuce leaf and 2 bacon slice halves.
- Serve warm.
Calories: 292, Fat: 11.2g (sat 1.4g, mono 5.7g, poly 2.8g), Protein: 10.5g, Carb: 39.5g, Fiber: 6.2g, Chol: 9mg, Sodium: 516mg
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