I'm back in action after a couple weeks of craziness! We had a long family weekend for my brother's wedding out in Salt Lake two weekends ago, and then Russ and I went down to the beach to celebrate our anniversary (2 years!) last weekend. So between being gone on the weekends and things picking up at work, I've been playing a bit of catch-up lately.
Anyway, on our way back from the beach Sunday afternoon, I convinced Russ to swing by a roadside farm stand so I could pick up some produce for the week. I'm sure he was rolling his eyes at me, but I didn't look.
Much to my delight, they had loads of green tomatoes at this place, so I bought a few to whip up one of my fave southern treats: fried green tomatoes. Now I don't make these Paula Deen style, so if that's what you're into, you best look elsewhere. Most recipes call for flour, corn meal, butter/oil, and real eggs. Not the end of the world, but I'm always looking to eliminate unnecessary calories and fat. Oh, and they're usually deep fried in loads of oil. Fun times.
My version may not have that full-on southern fried flavor, but it's lighter, quicker, and easier to make, while retaining that great combination of a slightly crunchy crust and the tangy flavor of the fruit. Plus, even though green tomatoes aren't fully ripened, they're still a great source of vitamin C (about 70% of your daily needs from one cup).
Fried green tomatoes (serves 2)
1 large green tomato, evenly sliced (not too thick, not too thin)
1.5 "servings" (about 10 chips) of Tostitos Light tortilla chips (click here to see what they look like...90 calories per serving)
1/4 cup of egg beaters
1/4 cup of skim milk
dash of cayenne pepper
a few dashes of black pepper
fat free Pam
In a shallow bowl or on a small plate, finely crush the tortilla chips
and add in the cayenne and black pepper (go really easy on the cayenne
if you don't like spicy food).
In a separate shallow bowl, stir together the milk and egg beaters.
Dredge each tomato slice through the milk/egg, then through the crushed chips/pepper mix, making sure to coat each side.
Place each slice in a saute pan (sprayed with Pam), and cook on each side for a few minutes, until golden brown.
We like to eat these topped with a small dollop of fat free sour cream and a couple dashes of hot sauce. You could also top with fat free feta, a light remoulade, or any other sauce/topping you like. You can also experiment with other crunchy coating...crushed corn flakes, crushed Fiber One, crushed crackers, etc. We like to use the tortilla chips because they've already got a bit of flavor on their own.
Nutrition info* (per serving -- about 4 slices per serving)
Cal.: 110
Fat: 1
Carbs: 6
Fiber: 1.75
Protein: 5
*I think these numbers may be a little high, because it's hard to accurately figure out how much of the milk and egg actually stays on the tomatoes. But if anything, I've overestimated.
