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In a bowl, combine cornmeal, salt, pepper and cayenne. In another bowl, whisk the buttermilk, eggs and lime juice together. In a skillet, pour in about a ½” of oil. Dip the tomatoes in the buttermilk mix and then the cornmeal mix. Set them aside. Fry the tomatoes, working in batches, for 1 minute on each side. Drain and season with salt. Serve with the Basil-Lime Mayo.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 136 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 4.9mg||2 %|
|Sodium 152.1mg||5 %|
|Potassium 387mg||10 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 52.6g|
|Protein 9.5g||14 %|
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Calories per serving: 395
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