I have never been particularly impressed by fried green tomatoes, but I had some green tomatoes left over from my garden after a hard frost and hated to waste them. I found this recipe to be fantastic. My only concern was that duplicating it as written would have produced a dish with far more saturated fat than I was willing to accept (one serving of this side dish would have meant ingesting 50% more than the recommended daily allowance of saturated fat from the American Heart Association, even for healthy adults without heart problems). I realize that this is not a diet dish, but a simple substitution resulted in 1/3 of the saturated fat, 1/2 the cholesterol, and still delicious flavor. I substituted a 50-50 blend of olive oil and Smart Balance Buttery Spread with flaxseed oil, along with a cut from two eggs to one, resulting in a heart-healthy recipe without any apparent loss of flavor. I don't want to sound like a food Nazi, but there simply is no reason to cook the tomatoes in a cup of butter when there are much more healthful alternatives that do not mean giving up anything! This recipe is a keeper.
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I have never been particularly impressed by fried green tomatoes, but I had some green...