A Reduced-Guilt Spin on a Southern Classic
Is there anything better than southern comfort food? I think not! Fried green tomatoes are a staple in the south (and, of course, a fantastic movie).
Southern food can notoriously be heavy and high in calories. My goal in creating this recipe was to lighten it up so that the classic appetizer truly felt like a reduced-guilt starter. Along with the tomatoes, it features gluten free bread crumbs, white corn meal, buttermilk, and delicious blend of seasoning that contains paprika, salt, garlic and onion powder.
Cut out all of the grease needed in regular frying and let the tomato shine!
The Basics: What are Green Tomatoes?
Green tomatoes are usually regular tomatoes that have not yet matured on the vine or didn’t ripen before the end of the season. Heirloom heirloom tomatoes can also be green when matured and tomatillos are green, so you want to avoid both as they will not work in this recipe. Go for the truly unripe tomatoes. The unripe, green tomatoes feel almost solid and have an acidic, tart flavor. If you let the tomatoes sit too long, they will, of course, mature to red tomatoes. Use them as fast as you can.
Where to Find Green Tomatoes?
Green tomatoes are often at farmers markets later in summer and early fall. Occasionally, you will luck out and find them at grocery stores. However, be careful. As I said above, avoid heirloom and tomatillos.
Let’s Make Oven Fried Green Tomatoes
- Cutting board
- Measuring cups
- Measuring spoons
- 3 small bowls
- Large cookie sheet
- Aluminum foil
- 4 medium unripe green tomatoes
- 3 tbsp olive oil (more if needed)
- 1 1/2 cup original gluten free breadcrumbs
- 1 1/2 cup white corn meal
- 1 1/2 cup low fat buttermilk
- 2 1/2 tsp Yep!Shake Original
- Preheat oven to 400F
- Line one large cookie sheet with aluminum foil (have a second on standby just in case)
- Drizzle olive oil on aluminum foil
- Cut green tomatoes into 1/4 inch slices/rounds
- Using three separate bowls, set out corn meal, breadcrumbs, and buttermilk
- Add the seasoning to the buttermilk and stir
- Going one slice at a time, dip the slice in corn meal. Shake off excess and submerge in buttermilk mixture. Shake off any drips and then coat both sides in breadcrumbs
- Place each slice on the foil lined sheet, then flip to make sure both sides are coated in the olive oil. Add more oil if needed to ensure all slices are coated on both sides
- Bake for 12-13 minutes and then use spatula to flip all slices over. Place back in oven for about 14 minutes – until golden brown
- Serve warm with remoulade or other desired dipping sauce
Ready for Remoulade?
- 1 bowl
- Measuring spoons
- Measuring cup
- 1 cup Primal Kitchen Mayo with Avocado Oil
- 3 tbsp dijon mustard
- 1/2 tsp minced garlic (1 clove)
- 1 tsp Yep!Shake Original
- Combine mayo, mustard, garlic, and seasoning in bowl and stir with spoon to combine
- Serve on tomatoes or on the side