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Fried Green Tomatoes

August 22, 2014

Preparation Time: approximately 5 minutes

Cooking Time: approximately 8-10 minutes

Serving Size: 2 tomato slices; makes about 5-6

1 Slice on the Slice Plan.


2 green tomatoes, sliced ¼" thick (should make 5-6 slices per tomato)

2 eggs, whipped

1 tsp kosher salt

½ tsp cayenne pepper

1 cup cornmeal

Oil, for frying


Place in two separate bowls:

• Eggs, whipped with salt and cayenne

• Cornmeal

Meanwhile, warm oil over medium heat until a temperature of 350 degrees is reached. Toss tomatoes in cornmeal until lightly dusted. Shake loose, then submerge into egg mixture. Shake loose again, then toss in cornmeal one more time.

Add breaded cauliflower to hot oil, frying until golden brown on both sides (you may need to flip halfway through). Remove and let drain on paper towel.

Turn-out & Storage

Serve hot. Great when served with homemade Greek yogurt ranch dressing (6 oz nonfat plain Greek yogurt + ½ cup soymilk + 1 packet ranch dressing seasoning). Great on burgers or chicken sandwiches, alongside your favorite breakfast eggs, or as a base to broiled crab cakes (seen HERE).

Fried Green Tomatoes will stay fresh for 1-2 days under refrigeration. Reheat in a toaster oven for best results.

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