Ingredients
Method
- Heat oil in a 4-quart saucepan to 375°F.
- Wash the tomatoes, remove any stems, and pat dry with paper towels.
- Place flour in a shallow dish, whisk the egg white in a medium bowl until foamy, and combine the cornmeal, breadcrumbs, and seasoned salt in a separate bowl.
- Toss the tomatoes in the flour until coated, transfer them to the egg white while shaking off excess flour, and gently fold until well coated.
- Add the cornmeal mixture to the tomatoes and stir gently to coat.
- Lower the tomatoes into the hot oil in batches using a slotted spoon, fry for 1 to 2 minutes until lightly browned, drain on paper towels, and serve warm with dipping sauce.
Nutrition
Notes
Nutrition: The number of calories takes into account not all the oil is absorbed and some drains on paper towels, nor does all the coating ingredients stick to the tomatoes. Remember, these calculations are an estimate. I am not a dietitian.
Pro tip: Tossing the tomatoes in flour first is an important step. It gives the egg white something to "hang onto" which in turn helps the cornmeal mixture to stick to egg whites and not slide off the slick tomato skin.
Pro tip: If you don't have a thermometer of any kind to gauge the oil temperature, try sprinkling a few grains of cornmeal into the oil. If it immediately sizzles and "fries" the cornmeal, it is ready. If it sinks to the bottom with no movement, the oil is not ready.
Fried Green Tomato slices: You can use this method to fry slices of large green tomatoes or