
Whipped Butternut Squash
Serves 3 to 4
Cooks in 1 hour and 0 minutes
Serves: Makes 8 slices
Hands On Time:
Total Time:
Ingredients
2 large, hard green tomatoes
1/2 cup all-purpose flour, divided
1 large egg
1/2 cup buttermilk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil, for frying
Instructions
Cut the green tomatoes into 1/3-inch slices.
Pour out 1/4 cup all-purpose flour onto a plate and dredge each slice one at a time. Shake off excess flour. You'll still be able to see some of the green tomato through the flour coating.
Combine the egg and buttermilk in a deep bowl and dip each slice in this wash.
Make a coating mixture by combining the remaining 1/4 cup all-purpose flour with the cornmeal, salt and pepper, then dredge each tomato slice in coating.
Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. The tomatoes will be golden brown but still firm. (If you don't have a deep fryer, use a Dutch oven or stockpot.)
Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper bag. Serve immediately if possible; otherwise keep warm and do not stack.
Nutrition
Per slice: 153 calories (percent of calories from fat, 53), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 27 milligrams cholesterol, 297 milligrams sodium.
Recipe courtesy of Matthews Cafeteria in Tucker, Ga.
Serves 3 to 4
Cooks in 1 hour and 0 minutes
Serves 8
Cooks in 45 minutes