Fried Green Napoleons with Mandarin Coleslaw
Fried green tomatoes get smothered with pimiento cheese in this comforting dish. The mandarin coleslaw makes it bright and fresh.
—Amy Freeze, Avon Park, FL
Prep: 30 min.
• Cook: 5 min. Makes: 4 servings
¹ ₃ cup mayonnaise ¹₄ cup white vinegar 2 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
¹ ₂ tsp. pepper
1 pkg. (14 oz.) three-color
coleslaw mix
¹ ₄ cup finely chopped onion
1 can (11 oz.) mandarin oranges,
drained
FRIED TOMATOES
1 large egg, lightly beaten
Dash hot pepper sauce, to taste ¹₄ cup all-purpose flour 1 cup dry bread crumbs 2 medium green tomatoes, cut into eight slices
Oil for frying
¹₂ tsp. salt
¹₄ tsp. pepper
TOPPINGS
¹ ₂ cup pimiento cheese spread 4 tsp. pepper jelly
1. Combine first six ingredients. Add coleslaw mix, onions and oranges; stir.
2. In a shallow bowl, whisk egg and hot sauce. Place flour and bread crumbs in separate shallow bowls. Dip tomato slices in flour to coat both sides; shake off the excess. Dip in egg mixture, then in bread crumbs, patting to help coating adhere.
3. In an electric skillet or deep fryer, heat oil to 350°. Fry tomato slices, a few at a time, until browned, 1-2 minutes on
each side. Drain on paper towels. Sprinkle with salt and pepper.
4. To assemble napoleons, layer one tomato slice with 1 Tbsp. pimiento cheese. Repeat layers. Top with 1 tsp. pepper jelly. Repeat with remaining tomato slices. Serve over coleslaw.
Per serving: 487 cal., 31g fat (7g sat. fat), 22mg chol., 1281mg sod., 45g carb. (26g sugars, 5g fiber), 7g pro.