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Suggest a better description1. Rinse and slice the green tomatoes into thin slices. Pat the tomatoes dry with paper towels to remove any excess moisture and set them aside.
2. In a small shallow dish, add 1/2 cup of flour and 1/2 teaspoon of salt and whisk to combine. In a separate shallow dish, whisk together the other cup of flour, cornmeal, salt, pepper, onion powder, garlic powder, paprika and cayenne pepper until combined. In a third shallow dish, whisk together the buttermilk, egg and hot sauce.
3. Dredge tomatoes in plain flour, then buttermilk mixture, then cornmeal mixture last. Place on a large baking sheet. Allow the breaded tomatoes to sit while heating oil for frying.
4. Heat oil until 350 degrees. Working in batches of 4 to 4 tomatoes at a time, place in hot oil and fry, flipping once, until golden brown on both sides, about 2 minutes per side.
5. Let cool, then serve.
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2501 | ||
Calories from Fat: 1526 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.6g | 226 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 105.1g | ||
Polyunsanturated Fat 47.9g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 418mg | 14 % | |
Potassium 750.9mg | 20 % | |
Total Carbohydrate 241.8g | 71 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 233.4g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2501
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