Last week, I racked up at the Farmer’s Market and purchased some green tomatoes that I specifically purchased with Fried Green Tomatoes in mind. One of the green tomatoes actually turned red during the week… so I only had one tomato to work with, but it was enough!
I did what any girl would do… I got out on Pinterest and looked for a healthy version of this appetizer. I should have known that Hungry Girl had a healthy version that she developed! I can’t wait to make them again!
Despite living in the South for many, many years, I never had the opportunity to try Fried Green Tomatoes until a few years back. I had been in Nashville for a work trip, and it was part of the appetizers that were served at dinner. How in the heck had I missed these for so many years??
Faux-Fried Green Tomatoes
By Hungry Girl
1 medium green (unripe) tomato, cut into 1/2-inch slices
1/3 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency
1 1/2 tbsp. cornmeal
2 tbsp. fat-free liquid egg substitute (like Original Egg Beaters)
2 tbsp. low-fat milk (light soymilk or Unsweetened Original Almond Breeze will also work)
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
Optional: Kraft Light Ranch + Tabasco Sauce – Chipotle Flavor
1. Preheat the oven to 400 degrees. Grind up the cereal in a blender or food processor.
2. Combine the ground cereal, cornmeal and spices in a sealable container or plastic bag. (For a more flavorful coating, add extra spices.)
3. Pour the egg substitute into a small dish. Pour the milk into another small dish.
4. Dip a tomato slice in the milk, and place it in the cereal/cornmeal mixture.
5. Seal the container or bag, and shake until the slice is coated. Remove the slice and set aside, and then repeat with the remaining slices.
6. Next, repeat this entire process using the egg substitute in place of the milk, coating your tomato slices with the crumb mixture a second time. (Before coating the slices in crumbs again, give ’em a shake so they’re not dripping with excess egg substitute.)
7. Place the double-coated slices on a baking sheet sprayed with nonstick spray. Pop ’em in the oven for 15 – 20 minutes, flipping the slices about halfway through cooking. Tomatoes are done when the outsides are nice and crispy. Enjoy!
8. These are great by themselves, but they’re also excellent dipped in ketchup! Note: I made a yummy dipping sauce by mixing Kraft Light Ranch with a few dashes of Chipotle Tabasco. Yum-O!
PER RECIPE (Dipping Sauce not Included):
CAL 140; FAT 1.5g; SOD 699mg; CARB 34g; FIB 7g; SUG 7g
WW Points+: 4 ; WW Smart Points: