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I had fried green tomatoes in Vicksburg, Mississippi once and I have been obsessed ever since. The ones there were decadent & I think they had cheese on them or a remoulade and they were amazing. Since then, I order them whenever they are on the menu. The other day, I found genuine GREEN tomatoes – meaning – tomatoes that were not yet ripe. In the past, I have cheated & used ripe, green heirloom tomatoes but they do not have the texture and tang of an authentic green tomato. Despite being on a pantry strike (eating ONLY what I already have in the house & attempting to spend zero on groceries) – I put out $2.50 for these two beauties.
Hard & shiny & bright green.
Traditionally, the slices of tomato are dipped in a milk & egg mixture & then dredged through a breadcrumb-cornmeal mixture. Almond milk works just fine & rather than try to sub out the egg with a vegan alternative – I decided to just omit it. The result was that the crumb mixture had less to grip – especially on the slick edges of the tomato. But – I am cool with that. The fried breading is lovely but also the only naughty/guilty part of these guys so – a little less fried stuff is better for my own personal girth. I only cooked one tomato today. Tomorrow, I will try a different method & post that but I was very happy with these. They would go great in a sandwich – like – an avocado, lettuce & fried green tomato sandwich or a grilled cheese with fried green tomatoes. Again – I am trying to drop a few pounds (over the holidays – right?) so I just ate these naked – but for a few splashes of Crystal – my all-time favorite hot sauce.
Easy Vegan Fried Green Tomatoes
1 unripened green tomato – sliced into 1/4 to 1/3 inch rounds.
1/4 cup panko crumbs
1/4 cup cornmeal
1/4 cup breadcrumbs (or any mixture you prefer or have handy)
Cajun seasoning (to taste) or S&P
1/4 cup or so non-dairy milk
Enough vegetable oil to submerge the breaded tomato in your frying pan
Hot sauce of choice
Mix the dry ingredients in one bowl. In another bowl – pour some almond milk. Use enough oil so that your tomatoes will be submerged in it. This way – you do not have to flip them – increasing the opportunities for the breading to fall off. Heat your oil until it is very hot – hot enough for a few breadcrumbs to immediately sizzle when dropped into the pan. Dip the tomato slices in the milk & then the breadcrumb mixture. I then put each breaded slice back into the milk & crumbs a second time. When your oil is hot – carefully put the tomato slices in the oil & fry until browned to your desire. Drain on paper towels. Serve with hot sauce or a remoulade.
I’ve always wondered about this recipe, since some parts of the country refer to tomatillos as “green tomatoes.” Thanks!