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Before you jump to FRYday - Fried Green Tomatoes and Sweet Potato Fries recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Healthy.
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You must remember your mother and father telling you to make sure you eat your vegetables, that is mainly because this is really important for a healthy body. Along with possessing a number of vitamins and minerals, you will additionally find that some vegetables in addition have potassium. As an example, broccoli has a lot of potassium to supply you with your daily recommended allowances. Spinach can also be something that you might want to start consuming more of as it has a lot more vitamins and minerals than other vegetables.
By simply following a few of the suggestions above you will see that you can be living a healthier life. The pre packaged highly refined foods that you can find in any store is additionally not good for you and instead you should be cooking fresh nutritious foods.
We hope you got insight from reading it, now let’s go back to fryday - fried green tomatoes and sweet potato fries recipe. To cook fryday - fried green tomatoes and sweet potato fries you only need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare FRYday - Fried Green Tomatoes and Sweet Potato Fries:
- Prepare green tomatoes , cut into -thick slices
- Get salt
- Provide all-purpose flour , divided
- Take milk
- Provide flax egg (1tbsp meal and 3 tbsp milk)
- Take cornmeal yellow
- Provide salt
- Provide Coconut oil for frying
Steps to make FRYday - Fried Green Tomatoes and Sweet Potato Fries:
- Place tomato slices on plate. Sprinkle with 3/4 teaspoon salt. Turn tomatoes, and sprinkle with remaining 3/4 teaspoon salt. Let stand for 30 minutes.
- In a shallow dish, place 1/2 cup flour. In a separate shallow dish, whisk together milk and flax egg. In a third shallow dish, combine cornmeal, seasoned salt, and remaining 1 cup flour.
- Dredge tomatoes in flour, shaking off excess. Dip in milk mixture to coat. Dredge tomatoes in cornmeal mixture, shaking off excess.
- In a large pot, pour coconut oil to a depth of 1/8 inch; heat oil over medium heat. Add tomatoes, in batches, and cook for 3 to 4 minutes per side or until golden brown. Drain on a wire rack over paper towels. Serve immediately.
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