A whole-food twist on a classic Southern favorite!
Ingredients:
2 large Green Tomatoes
½ cup of ground Cornmeal (GF)
½ cup of Whole Wheat (or Gluten-Free Bread Crumbs)
1 teaspoon of Basil
½ teaspoon of Sea Salt
½ teaspoon of Black Pepper
2 tablespoons of extra virgin Olive Oil
2 Eggs, beaten*
Directions:
Gently core the tomatoes by using the tip of a paring knife and scoop
the core without making a large crater into the tomato. Slice the tomato into ¼
inch sections. Mix all dry ingredients. Take each slice of tomato and drop it
into the batter and coat both sides. Dip them next into the beaten egg and coat
thoroughly again to create a nice crust. (*For vegan diets, spray the coated
tomatoes with olive oil and re-coat.)
Heat the oil until it’s hot and thin. Gently place the coated slices in
the hot oil and fry them until golden brown. Cool the fried green tomatoes on a
sheet of paper towel to absorb the excess oil.
Sprinkle with a few fresh pieces of Rosemary and serve.
Makes 8 servings.
This recipe is:
- Gluten-Free
- Vegan/Vegetarian
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