• 1/4 cup all purpose flour
• 1 tsp. paprika
• 3/4 cup yellow cornmeal
• 2 Tbs. fresh oregano, finely chopped, or 2 tsp. dried
• 1 egg, well beaten
• 4 green tomatoes, each about the same size
• canola oil

Combine flour and salt and pepper to taste on a sheet of wax paper. Combine cornmeal and oregano on another sheet of wax paper. Rinse and dry tomatoes and cut a thin slice off the top and bottom of each and discard. Then slice each tomato into 3 thick slices. Dredge tomatoes in seasoned flour, dip in egg and then coat thoroughly with cornmeal. Place on a wire rack set over a piece of aluminum foil to catch any drippings. Heat 1 inch oil in an electric deep fryer to 375°F. Fry 3 tomato slices at a time about 3 minutes per side, until lightly golden. Drain on paper towels and repeat with remaining tomatoes.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 167, fat 2.1g, 11% calories from fat, cholesterol 47mg, protein 5.5g, carbohydrates 32.0g, fiber 3.6g, sugar 3.8g, sodium 26mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 1.5, Lean meat: 0.2, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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