Low Sodium Crispy Southern Fried Tomatoes
Indulge in the perfect balance of crunch and tang with this recipe for Low Sodium Crispy Southern Fried Tomatoes! These guilt-free, golden-brown delights feature thick slices of green tomatoes coated in a perfectly seasoned, low-sodium breading made with all-purpose flour, cornmeal, and a flavorful blend of garlic powder, onion powder, paprika, and a hint of cayenne. The double-coating process ensures a flawlessly crispy texture, while buttermilk and egg whites add a touch of lightness. Fried to perfection in just 15 minutes, these savory bites make an ideal appetizer, snack, or side dish. Perfect for those watching their sodium intake, this healthier twist on a Southern classic brings all the irresistible flavor you crave without compromising on health. Serve them warm and pair with your favorite dipping sauce for a culinary masterpiece that'll have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 medium-sized Green tomatoes
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 large Egg whites
- 1 cup Vegetable oil
Instructions
Start by washing the green tomatoes thoroughly under cold running water. Pat them dry with a paper towel. Cut the tomatoes into 1/4-inch thick slices and set aside.
Prepare your breading stations by placing the buttermilk in a shallow dish. In a second shallow dish, combine the all-purpose flour, cornmeal, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In a small bowl, beat the egg whites until frothy.
Take a slice of tomato and dip it into the buttermilk, ensuring it's fully coated. Then, dip it into the flour and cornmeal mixture, pressing gently to adhere the coating.
Once the tomato slice is coated in the dry mixture, dip it into the beaten egg whites and then back into the flour mixture for a second coating.
Repeat this coating process with each tomato slice and place them on a tray until ready to fry.
Heat the vegetable oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop a pinch of the flour mixture into the oil; it should sizzle immediately.
Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes, or until golden brown and crispy.
Use a slotted spoon or tongs to remove the fried tomatoes from the skillet, placing them onto a plate lined with paper towels to drain excess oil.
Serve the crispy southern fried tomatoes warm, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 398 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
