Fried Green Tomatoes is one of those dishes you think of when you think of the South. It is a wonderful place to live with the warm sunshine and smell of magnolia’s in the air, but the food can be very fattening. So when I found this low calorie fried green tomatoes recipe I was excited.
I really enjoy the clean taste of food, so when food is smothered in fat it takes away from the flavor of the food for me, no matter what it is. If you slather ketchup all over anything, for example, all you taste is the ketchup.
Spraying the tomatoes with cooking spray helps the breaking stick to the tomatoes but allows you to use less oil.
Healthy Fried Green Tomatoes
1 cup water $
1 cup cider vinegar
2 tablespoons sugar
3/4 teaspoon kosher salt, divided
16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
7 tablespoons nonfat buttermilk, divided
2 tablespoons finely chopped fresh basil
3 tablespoons canola mayonnaise $
1 teaspoon finely chopped fresh thyme
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
3/4 cup panko
1/3 cup masa harina
1 large egg
1 large egg white
1 ounce all-purpose flour (about 1/4 cup)
3 tablespoons extra-virgin olive oil, divided
Combine 1 cup water, 1 cup vinegar, sugar, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
Combine 5 tablespoons buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk. Place flour in another shallow dish. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Coat tops of tomatoes with cooking spray. Turn; add 1 1/2 teaspoons oil to pan. Cook 4 minutes or until golden. Repeat procedure with remaining 1 1/2 tablespoons oil, tomatoes, and cooking spray. Serve with sauce.