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Bobby’s Lighter Fried Green Tomatoes

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.

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