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Bobby's Lighter Fried Green Tomatoes Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Bobby's Lighter Fried Green Tomatoes Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Ingredients

  • 1/2 cup low-fat buttermilk
  • 1 egg white
  • 10 drops hot sauce, about 1/2 teaspoon
  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 3 large green tomatoes, cut into 1/4 inch-think slices, about 1 1/2 pounds cut into 1/4-inch-thick slices

Preparation

Preheat oven to 450º F. Spray a large cookie sheet with nonstick spray.

 

Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.

 

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes.

 

Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices.

Serve hot.

 

Original recipe courtesy Paula Deen

 

Test Kitchen Note: about 5 (1/4-inch-thick slices per tomato), 2 1/2; tomato slices per serving

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Preparation

Preheat oven to 450º F. Spray a large cookie sheet with nonstick spray.

 

Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.

 

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes.

 

Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices.

Serve hot.

 

Original recipe courtesy Paula Deen

 

Test Kitchen Note: about 5 (1/4-inch-thick slices per tomato), 2 1/2; tomato slices per serving

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product