(Source: Southern Living June 2012-recipe from Shannon Sliter Satterwhite)
4 medium-size green tomatoes (about 1 1/3 lb.)
1/2 tsp. salt
1/2 tsp. pepper
1 c. self-rising white cornmeal mix
1/2 c. panko (Japanese breadcrumbs)
1/2 c. all-purpose flour
4 egg whites
3 Tbsp. olive oil
Cut tomatoes into 1/2" thick slices; sprinkle with salt and pepper; let stand 10 minutes.
Combine cornmeal mix and panko in a shallow dish or pie plate. Place flour in a second shallow dish or pie plate. Whisk egg whites in a medium bowl until foamy.
Dredge tomato slices in flour, shaking off excess. Dip in egg whites, and dredge in cornmeal mixture.
Cook half of tomato slices in 1 1/2 Tbsp. hot oil in a nonstick skillet over medium heat 4-5 minutes on each side or until golden brown. Season with salt to taste.
Place on a wire rack in a jelly-roll pan, and keep warm in a 225 degree oven.
Repeat procedure with remaining tomato slices and oil. Serve with the following dipping sauces. Makes about 20 slices.
1 c. mayonnaise
1 tsp. lime zest
1 tsp. orange zest
4 tsp. fresh lime juice
1 Tbsp. fresh orange juice
2 tsp. finely grated fresh ginger
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
Stir together mayonnaise, lime zest, orange zest, lime juice, orange juice, ginger, garlic, salt, and pepper until well mixed. Makes 1 1/4 cups.
1/2 c. sour cream
1/2 c. 2% low-fat plain yogurt
2 tsp. chopped fresh dill
2 oz. crumbled blue cheese
1 tsp. fresh lemon juice
1/4 tsp. salt
Stir together sour cream, yogurt, dill, blue cheese, lemon juice, and salt. Makes 1 1/3 cups.
1 1/2 c. mayonnaise
4 green onions, sliced
2 Tbsp. chopped fresh parsley
2-3 Tbsp. Asian Sriracha hot chili sauce
1 garlic clove, pressed
Stir together mayonnaise, green onions, parsley, hot chili sauce, and garlic until well mixed. Makes 2 cups.
2/3 c. red pepper jelly
2 Tbsp. spicy brown mustard
1 tsp. prepared horseradish
1 tsp. orange zest
Stir together red pepper jelly, spicy brown mustard, horseradish, and orange zest until well mixed. Makes about 3/4 cup.