Let’s talk here a minute. We love our fried green tomatoes. We love the batter and sauce that goes along with them. And we have determined we like a cornmeal crust compared to a crust that resembles a cracker crumb base or panko crumb base or a tempura batter base. There’s something about the crunch of the cornmeal batter
Eating healthy leaves us little options on this subject.
Look at those babies. YUMMY! (And yes, that is a “Land Before Time” melamine plate from many, many MANY years past my grandkids ate off I can’t seem to part with). Eating healthy doesn’t mean you have to give up flavor, crunch OR BAKED (fried) green tomatoes. Y’all. These. The crunch. The flavor. I could go on and on but I won’t. Just try some. They went well with our fresh veggies from the “curb market”. Fresh sliced red tomatoes, fresh snapped green beans, and some good old fresh yellow squash. We ate like kings (and queens!).
All I did was spray the pan with pam spray. I sliced my green tomatoes, dipped them in a small bit of flour to coat (I shook off all excess – all you are doing is making sure they are dry and slightly coated so the wet stuff sticks), dipped them in an egg beaten with a tablespoon of water, and then in Zatarain’s Fish Batter -( comes in a box and has the seasoning in it) spicy and good – no need to add extra anything! Once coated, lay on the prepared pan, then spray the tops of the battered tomatoes with the pam cooking spray, and place in a preheated 375 degree oven – let cook for about 15-20 minutes – depends on your oven – just peep under one of the slices and make sure they are good and golden on the underside; then flip them over and bake for another 10-15 minutes – again, depending on your oven till the other side gets a bit of color to it.
Serve them with your favorite sauce or eat just as they are. And y’all come on back and let us know if you make them and what you served them with! Happy summer!