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This recipe for Fried Green Tomatoes is from Uglesich's restaurant in New Orleans, Louisiana
1 cup canola oil
1 cup egg substitute (recommended: Egg Beaters)
1 cup fine plain bread crumbs
1 green tomato, sliced 1/4-inch thick
Remoulade sauce, accompaniment, optional
Shrimp, accompaniment, optional
Pour the oil into a large heavy pan suitable for deep-frying and heat
oil to 350 degrees F.
Pour the egg substitute into a shallow bowl and place the bread crumbs into another shallow bowl.
Dip the sliced green tomatoes into the egg substitute and then into the bread crumbs to lightly coat. To test if the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles to the top, then you are ready to fry.
Carefully add tomatoes to the hot oil and cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1 minute. Remove tomatoes from the oil and drain on paper towels. Top with a remoulade sauce and serve with shrimp, if desired.
Name of chef: Gail Uglesich