SPICY HERB-FRIED GREEN TOMATOES

CRUSHED POTATO CHIPS PROVIDE A CRISP COATING FOR FRIED GREEN TOMATOES. FOR ANOTHER OPTION, TRY CRUSHED CRACKERS OR PANKO BREAD CRUMBS.

PREP 35 minutes

COOK 4 minutes

• 1 8-oz. carton sour cream
• 6 cloves garlic, minced
• 1 Tbsp. snipped fresh cilantro
• ⅛ tsp. salt
• ¼ cup milk
• 2 cups crushed potato chips (about 5 oz.)
• 1 Tbsp. snipped fresh thyme
• ½ tsp. black pepper
• ¼ tsp. cayenne pepper
• ½ cup all-purpose flour
• 2 large firm green tomatoes (about 1 lb. total), sliced ¼ inch thick
• 3 Tbsp. butter
• 3 Tbsp. olive oil

1. In a bowl combine sour cream, garlic, cilantro, and salt. Reserve half of the mixture for serving. Place the remaining mixture in a shallow dish and whisk in milk until combined. In another shallow dish combine crushed potato chips, thyme, black pepper, and cayenne pepper. Place flour in a third shallow dish.

2. Dip tomato slices in flour, turning to coat; shake off excess. Dip in sour cream-milk mixture, then in potato chip mixture.

3. In an extra-large skillet heat 2 Tbsp. of the butter and 2 Tbsp. of the oil over medium heat. Add half of the coated tomato slices; cook 4 minutes or until crisp and golden, turning once. Drain on paper towels. Repeat with remaining butter, olive oil, and tomato slices. Serve with reserved sour cream mixture. MAKES 6 SERVINGS.

PER SERVING 376 cal., 29 g fat (12 g sat. fat), 36 mg chol., 258 mg sodium, 26 g carb., 2 g fiber, 5 g pro.