Fried green tomatoes are a southern staple made from firm, and somewhat tart, unripe tomatoes that cook up soft inside of a breading of flour and cornmeal. While the tomatoes in this recipe are actually baked, instead of fried, they still cook up crispy and golden brown. For the perfect dipping sauce, serve alongside our Buttermilk Ranch Dressing (see page 245).
- Nonstick cooking spray
- 4 medium green tomatoes
- 2 large eggs
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Preheat the oven to 400°F, and spray a sheet pan with nonstick cooking spray.
- Trim ends from the tomatoes, and discard. Slice each tomato into 4 thick slices.
- In a wide bowl, whisk the eggs and buttermilk until well combined.
- In a second wide bowl, combine the flour, cornmeal, onion powder, salt, pepper, and garlic powder.
- Dip each slice of tomato into the flour mixture, then the egg mixture, and then back into the flour mixture to fully coat before placing on the prepared sheet pan.
- Bake for 12 minutes before flipping the breaded tomatoes. Bake for an additional 10–13 minutes, or until the breaded tomatoes are crisp and lightly browned. If desired, sprinkle lightly with additional salt as soon as you remove them from the oven.
HELPFUL TIP: If you can’t find green tomatoes, this recipe can also be prepared with 1 large zucchini cut at a slight angle to make ½-inch-thick ovals. This reduces the calories to 95 calories per two breaded zucchini slices.