Fried Green Tomatoes

This Southern classic is great as a side dish or appetizer.

2 large green tomatoes
¾ cup flour
1 organic egg, beaten or 3 tbsp. egg whites
2 tbsp. reduced fat milk or buttermilk
½ tsp. cayenne pepper
½ tsp. pepper
½ cup canola oil

Choose firm, green tomatoes. The one on the right is actually not green enough.

Green tomatoes in the pan

1) Beat together egg and millk. In separate bowl, stir together flour, cayenne and pepper.

2) Heat canola oil over medium heat in large skillet. Slice tomatoes about ½ inch thick.

3) Once oil is hot, take each slice of tomato and dip it first in the egg and then the flour. Do both sides. Place in the hot oil. Depending on the size of your pan and your tomato, you can probably fry one tomato at a time. Fry on one side until it is brown and crispy (a few minutes). Flip and fry the other side.

4) Remove and set on a paper town to drain excess oil.

Four side servings.

The finished product

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