I have wanted to make fried green tomatoes for over a year now, after my boyfriend and I discovered a local farm to table organic restaurant, Founding Farmers (www.wearefoundingfarmers.com), and he subsequently became addicted to their fried green tomatoes. If you are around D.C. and get a chance to go to Founding Farmers, they have a meatless menu, and the cauliflower steak is awesome. There are also quite a few veggie options on the regular menu, though many of them sadly (for me) contain cheese.The restaurant also grows some of their own herbs in the summer and uses them in their beverages, de-licious!
I wanted to make a vegan version of the tomatoes my boyfriend loves, and I made some the traditional way with the egg wash as well. I liked both versions, but the coating stuck to the vegetarian version better. However, the vegan fried green tomatoes were light and fresh with just a simple coating of cornmeal and flour. I will say that the vegan ones had a little trouble cooking in the oil fast enough, so next time I will precook the tomatoes in the oven for 5 minutes or so, and then coat them and fry them. Green tomatoes are not yet ripe, so you want to make sure to cook them through otherwise they will not get as soft as they should, and they will be too tangy.
Either way, the tomatoes were tasty, served with a garlic and herb salad dressing I had on hand. They have a mild flavor, so they taste great paired with almost any kind of sauce or dressing you would like to use.
To make this appetizer into a main dish, you could serve these over rice, salad, or even alongside some some mashed potatoes or cauliflower, as the fried texture is reminiscent of a fried meat-based dish.
The recipe below this one is the version with an egg wash, so here is the vegan recipe:
3-4 Green Tomatoes
1/4 cup Lemon Juice
1/4 cup Cornmeal
1/4 cup Flour
1/2 cup Organic Canola Oil or other frying oil.
1 tsp Salt
Preheat the oven to 350. Mix the cornmeal, flour, and salt together, and season with any additional seasonings if desired. Cut the tomatoes into 1 inch rounds and place the tomatoes on a baking sheet, and cook in the oven for about 5 minutes (this will allow them to fry all the way through without burning the coating. Take the tomatoes out and let them cool about 5-10 minutes until you can handle them.
Heat the oil on medium – medium high in a frying pan. Dip the partially cooked tomatoes in the lemon juice. Coat them with the cornmeal/flour mixture and place in the frying pan, frying about 3-4 minutes on each side until the coating is crispy. Place tomatoes on a paper towel to drain some of the oil. Serve and enjoy!
- 4-5 large Green Tomatoes
- 1 tbsp Lemon Juice
- 2 Eggs, beaten
- ¼ cup Cornmeal
- ¼ cup Flour
- ½ cup Organic Canola Oil (or other oil for frying)
- 1 tsp Salt
- Heat the oil on medium/ medium high in a frying pan.
- Cut the tomatoes into 1 inch rounds.
- Prepare three dishes to coat the tomatoes. The first will have the flour, mixed with the salt. The second will have the two beaten eggs and lemon juice. The third will have the cornmeal.
- Dip the tomatoes one by one in the flour, then the egg wash, then the cornmeal. Place in the frying pan for about 5 minutes on each side, until coating is crispy and tomatoes are cooked through.
- Place cooked tomatoes on a paper towel to drain some of the oil.