A quick, easy, and healthful way to finish off your summer supply of green tomatoes without using any cornmeal.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chopped green tomatoes, or more to taste
- 1 egg, lightly beaten
- 1 cup bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon fennel seeds
- 1 tablespoon mustard powder
- 5 tablespoons mild oil, such as canola
- ½ teaspoon salt
Instructions
- Heat oil in a wide skillet over medium heat.
- Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
- Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 517 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |