I love fried stuff, don’t you? Especially when said fried stuff envelopes healthy goodness. Technically a fruit, the tomato is very low in Saturated Fat and Cholesterol, is a good source of Dietary Fiber, Thiamin, Niacin, Vitamin B6, Iron, Magnesium, Phosphorus and Copper, and is a very good source of Vitamin A, Vitamin C, Vitamin K, Pantothenic Acid, Potassium and Manganese (source). Here is an interesting fact: green tomatoes contain three times the amount of calcium as red tomatoes (source). Cool, huh?
The recipe below makes for an excellent side dish to any southern-type comfort food you might have. Even alongside Macaroni & “Cheese” — yum! With a little sprinkling of sugar, the typically bitter flavor of these tomatoes is slightly subdued, then these little green beauties are coated in a seasoned cornmeal breading.
Fried Green Tomatoes
Yields approximately 12 slices
1 teaspoon lemon juice
2 tablespoons regular unsweetened almond milk
1/4 cup cornmeal
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
3 green tomatoes (approximately 2-inches in diameter)
2-4 tablespoons vegan buttery spread
Place lemon juice and milk in a shallow, wide dish; set aside.
Mix together cornmeal, garlic salt and pepper in another shallow, wide dish; set aside.
Cut tomatoes into 1/4-inch slices and sprinkle both sides with a small pinch of sugar. Dip into flour, then milk mixture, and finally the cornmeal mixture; turning to coat both sides of each slice.
Melt buttery spread in large frying pan over medium heat. Place breaded tomato slices in a single layer in the pan and cook until golden brown; turning to cook both sides. Remove from pan and place on a plate covered with a paper towel.