Low Sodium Fried Green Tomatoes

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

3 medium green tomatoes (about 1 ½ lb total), ends trimmed
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, divided
0.750 cup all-purpose flour
2 large eggs
2 tbsp buttermilk
¾ cup fine yellow cornmeal
1 tsp smoked paprika
½ tsp cayenne pepper
¾ cup vegetable oil or canola oil, for frying

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.
hot sauce or remoulade, for serving (optional)

Instructions

1
Slice the green tomatoes into rounds about 1/4-inch thick. Lay them in a single layer on a wire rack set over a rimmed baking sheet and season both sides with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Let them sit for 5 minutes — the surface will look slightly damp.
2
Set up a three-stage dredging station: in the first shallow bowl, combine the 1/2 cup all-purpose flour with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In the second bowl, whisk together the eggs and buttermilk until smooth. In the third bowl, stir together the cornmeal, 1/4 cup all-purpose flour, smoked paprika, and cayenne.

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