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Fried Green Tomatoes
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A Southern tradition, and absolutely delicious topped with a slice of cheddar cheese and a poached egg.
4 medium green (unripe) tomatoes
1/3 cup stone ground cornmeal
1/3 cup Atkins Bake mix
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons vegetable oil
Cut tomatoes crosswise into 1/2 thick slices. In a shallow plate combine cornmeal, bake mix, salt, and pepper. Press tomato slices in cornmeal mixture to lightly coat.
Heat oil in a large nonstick skillet over medium-high heat. Fry tomatoes in batches, 8-10 minutes, turning once, until golden. Drain on a wire rack, or pat with paper towels to remove excess oil.
Servings: 4
Carbohydrates: 16 grams
Net Carbs: 13 grams
Fiber: 3 grams
Calories: 193
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