It's that time of the year when the tomatoes are garden fresh! And it's also time to make a family favorite. Years ago I took a recipe for fried green tomatoes and remixed it to make it healthier. It always on request during "tomato season". Let's get cooking, you will need:2 red tomatoes (yes red)
Pam
1/2 cup flour, seasoned with salt & pepper
1 egg replacer (or use the vegan egg replacer)
Dash of hot sauce
1 cup Panko
1/2 cup Corn Meal
1.) Slice tomatoes into 1/4" rounds. Set up your breading station. On a plate, place the flour (seasoning it with salt & pepper). In a bowl place the egg replacer and sprinkle in a dash of the hot sauce. On another plate, mix the panko and the corn meal.
2.) Line a cookie sheet with parchment paper and spray it with Pam.
3.) Dip the slices first in the flour, then in the egg (holding up over the bowl after dipping to let extra drip off), then in the Panko/cornmeal. Try to pack the Panko/cornmeal into the tomato. Put on the prepared cookie sheet.4.) Once you have all the tomato slices breaded, put the tray in the refrigerator for at least an hour.
5.) Preheat the oven to 375 degrees. Cook the tomatoes for about 20 minutes. Turn the oven on broil and let the tomatoes get crispy, flip and repeat. Sprinkle with a little salt, or enjoy them with:
Parmesan Peppercorn Dressing
1/4 cup low fat sour cream
1 tablespoon grated parmesan cheese
1 tablespoon low fat milk
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1.) In your mini chopper, or a small bowl combine all ingredients. Cover and refrigerate. Will last for two weeks (not!) I like mine with 1/2 teaspoon of pepper. If it is too thick, add a little extra milk.
Can be made vegan by switching to vegannaise, tofutti sour cream, & soy milk. Skip the parmesan.
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