Lightened Fried Green Tomatoes with Green Chili Mayo4 medium-size green tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp onion powder
1/4 tsp cayenne or granulated red pepper
1/4 cup parmesan cheese
pinch of baking soda
pinch of sugar
1 cup panko breadcrumbs
1/2 cup all-purpose flour*
3 egg whites + 1 yolk
3 tbsp. olive oil OR a fry in a non stick skillet with 1/4-1/2 inch canola blended oil
Heat oil on medium if you're using a frying method. If you're using light olive oil in a non stick skillet, heat just before you're ready.
Mix flour, onion powder, sugar and baking soda together. Combine in a separate container panko, salt and pepper, cayenne and parmesan cheese. Whip your egg whites until frothy, beat egg yolk and lightly mix with egg whites. You can actually use all egg whites if you wish, I just think the egg yolk adds a little depth, but all egg whites are a wonderful choice.
Slice green tomatoes in 1 inch slices, pat dry and dredge into flour and coat both sides. Slide tomato into egg mixture and then into your panko mixture. Press the panko into the tomato lightly. If your oil is ready slide it into the oil carefully. I like to prepare 4 tomatoes in a time and fry them all at once.
Fry until golden brown and then let pat dry on paper towel. Sprinkle them lightly with a little more salt or to taste.
*If you're gluten free use an all purpose gluten free blend or a blend of tapioca, potato and rice flour like in my latke recipe.
Green Chili Mayo
1/3 cup mayo or vegan choice
2 tbsp sour cream
1 pablano from a jar or can, chopped (I get mine in the mexican section of the store)
couple shakes of ground pepper and course salt
1 lime squeezed and zested
Combine all ingredients and chill
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