I have to admit that I have no idea what fruits or vegetables are in season right now in the U.S. (besides the obvious winter squash). Of course, this is a tricky subject in general because what is in season on the East coast probably isn’t in season on the West coast, and vice versa. So I’m just forgetting about seasons for now and eating whatever I see at the market here in Mexico… and I found these amazing green tomatoes at my favorite organic market last weekend.
Aren’t they beautiful!? I had been wanting to try a healthier version of fried green tomatoes for a while and when I saw these green tomatoes staring at me I knew it was time.
This version of fried green tomatoes is made healthier with the help of a few ingredient substitutions:
Whole Wheat Flour
Egg Whites
Cornmeal
Olive Oil
I switched things up by slicing the tomatoes into a french fry shape, rather than round slices. They are perfect for dipping in any kind of sauce you want to try. A garlic aioli would be a great choice if you don’t want to make the balsamic vinegar reduction (but you should give it a try since it’s SO easy).
I had some balsamic vinegar reduction on hand and the acidity of it was a nice contrast to the crunchy outside of these bittersweet green tomatoes.
Have you ever tried green tomatoes? What are the seasonal vegetables you are loving these days?
- 4 medium green tomatoes (about 1 lb)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 large egg whites
- ¾ cup cornmeal
- ½ teaspoon cayenne pepper
- ½ cup whole wheat flour
- 4 tablespoons olive oil
- ½ cup balsamic vinegar (optional for sauce)
- Cut tomatoes into fry shapes, place on a plate, and season with salt and pepper. Set aside.
- Whisk egg whites in a bowl until white and fluffy. In a separate bowl whisk together cornmeal and cayenne pepper. In a third bowl add whole wheat flour.
- Preheat skillet with 1 tablespoon olive oil for each batch of tomatoes.
- Dip tomato sticks in flour first, then egg white, then cornmeal mixture. Shake off any excess dry ingredients and add to preheated skillet.
- Cook on each side for about 5 minutes or until cornmeal is browned.
- Remove tomato sticks from skillet and let cool.
- If preparing balsamic reduction sauce (do this while frying the tomatoes):
- Add balsamic vinegar to a small pot and simmer on low heat for about 15-20 minutes or until it thickens and reduces by about half.
- Drizzle on tomato fries generously or use as a dipping sauce.
These look so yummy! Have you ever seen the movie fried green tomatoes? It’s one of my favs!
No, but now I’m going to have to watch it!