4 Serves
71 Mins
Slice the fresh green tomatoes into half-inch thick rounds using a sharp chef's knife on a cutting board.
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ItalianVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
147 µg / 400 µgCalcium
346 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
778 mg / 4,700 mgSodium
953 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Dredge the tomato slices in flour, dip them into buttermilk, and coat thoroughly with a mixture of cornmeal, salt, and pepper in a mixing bowl.
Heat the cooking oil in a large frying pan over medium-high heat on the stove.
Carefully place the breaded tomato slices into the hot oil using tongs and fry until golden brown on both sides, approximately 5 minutes per side.
Remove the tomatoes from the pan and drain on paper towels before serving immediately.
4
g19
g43
g
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