A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. —Ingrid Parker, Hattiesburg, Mississippi
Peppers (Hot)
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon fat-free milk
- 1 cup cornflake crumbs
- 4 medium green tomatoes, cut into 1/2-inch slices
- 1/4 cup canola oil
- fresh tomato salsa:
- 5 medium red tomatoes, seeded and chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup chopped onion
- 2 jalapeno peppers, seeded and chopped
- 4-1/2 teaspoons lime juice
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs.
- In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, 4 at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.
- Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.
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