Crispy zucchini and green tomatoes in the oven
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 93, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 19 G., fiber 3 G., cholesterol 1 mg, sodium 112 mg, sugar 6 G.
Calories 93, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 19 G., fiber 3 G., cholesterol 1 mg, sodium 112 mg, sugar 6 G.
Fried green tomatoes in a golden, crispy breading are a traditional appetizer from the American South. These are made with regular, unripe tomatoes, sliced into rounds, and zucchini makes a wonderful companion. Instead of deep-frying, this recipe calls for lightly pan-frying the vegetables and finishing them in the oven until the cornmeal crust is deliciously golden brown and crispy. These crispy green tomatoes and zucchini can be served as a side dish, as an appetizer with a dipping sauce, or in sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large green tomatoes, sliced into 0.5 cm thick circles.
- 1 zucchini, sliced into 0.5cm thick rounds.
- 0.5 cups low-fat sour milk
- About 0.5 tsp hot sauce (10 drops)
- 1 egg white
- 1 cup corn flour
- 1/4 teaspoon sea salt
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a large baking sheet with parchment paper.
- Combine the buttermilk, hot sauce, and egg white in a pie dish. Combine the cornmeal and salt in another pie dish. Dip the tomato and zucchini slices in the buttermilk mixture, then coat them in the cornmeal, turning gently to coat them on all sides.
- Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add half of the tomato and zucchini slices in a single layer and cook until golden brown on both sides, 3-4 minutes.
- Transfer the slices to a baking sheet and bake until the tomatoes and zucchini are golden brown on both sides, about 8 minutes. Wipe the pan clean and repeat with the remaining vegetable slices. Serve hot.
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