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Zesty Fried Green Tomatoes

You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.—Gladys Gibbs, Brush Creek, Tennessee
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 4 medium green tomatoes, cut into 1/4-inch slices
  • Salt
  • 2 eggs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 cup olive oil

Directions

  • Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
  • In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.
Nutrition Facts
3 slice: 213 calories, 13g fat (3g saturated fat), 76mg cholesterol, 306mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 7g protein.

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