Recipe courtesy of Gail Uglesich
Recipe courtesy of Gail Uglesich
Watch how to make this recipe.
Fried Green Tomatoes
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- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
Ingredients
Directions
- Pour the oil into a large heavy pan suitable for deep-frying and heat oil to 350 degrees F. Pour the egg substitute into a shallow bowl and place the bread crumbs into another shallow bowl. Dip the sliced green tomatoes into the egg substitute and then into the bread crumbs to lightly coat. To test if the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles to the top, then you are ready to fry. Carefully add tomatoes to the hot oil and cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1 minute. Remove tomatoes from the oil and drain on paper towels. Top with a remoulade sauce and serve with shrimp, if desired.
