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Not-Fried Tomatoes

Recipe photo courtesy of Andrew Purcell

This healthier take on the quintessential Southern dish uses crushed cornflakes in place of cornmeal to create a crunchy crust without a drop a oil.

Source: Everyday Food, September 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Firm, tangy green tomatoes are really just underripe regular tomatoes, which soften when cooked. They're the traditional choice for a crisp coating, but we also used red and yellow ones in this recipe for a colorful mix.

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  • Allybean
    4 OCT, 2012
    Easy & quick; generally good but I will use panko brd crumbs next time - to "corny".
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