Vegan Fried Green Tomatoes
My vegan fried green tomatoes are juicy on the inside, crispy and golden on the outside, and totally addictive! Made with tangy unripe tomatoes and a crunchy cornmeal coating, they’re the perfect snack, appetizer, or Southern-style side.
Servings: 4
Calories: 387kcal
Ingredients
- 3 medium green (unripe) tomatoes (or 2 large tomatoes) sliced ¼ to ½ inch thick
- 1 teaspoon salt
- ¾ cup all-purpose flour
For the Batter
- ¾ cup unsweetened and unflavored non-dairy milk
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons ground flaxseed
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons white vinegar
For the Breading
- ½ cup cornmeal
- ½ cup panko breadcrumbs
- 1 teaspoon paprika
- Pinch cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying
- ¼ cup vegetable oil, or more as needed
Instructions
- Arrange your tomato slices on a work surface, then sprinkle them with about one teaspoon of salt. Let them sit for about 5 minutes, while you prepare your dipping stations.
- Prepare the dipping stations. Place ¾ cup of flour into one medium bowl. Whisk the batter ingredients together in another medium bowl, then let the mixture sit for at least 5 minutes so the flaxseeds can gel. Stir the breading ingredients together in a third medium bowl.
- Very generously coat the bottom of a medium nonstick (preferably cast iron) skillet with the oil, making sure it's at least ⅛ inch deep. Place it over medium heat.
- Once the oil begins to shimmer, you're ready to fry the tomatoes. Use a paper towel to blot the excess salt and moisture from each slice before dipping. Dip a slice into the bowl containing the flour, getting it fully coated. Next, dip it into the batter to coat. Finally, dip and coat it in the breading.
- Place the tomato slice into the skillet. Repeat the dipping process, arranging a few tomato slices in the skillet at a time, making sure they're not touching. Fry the tomato slices for 3 to 4 minutes on each side, until crispy and golden. Be careful when turning and removing them from the skillet.
- Place the fried tomato slices on a wire rack to drain when they come out of the skillet. Continue cooking the tomatoes in batches until they're done, adding oil to the skillet between batches if needed.
- Serve.
Nutrition
Calories: 387kcal | Carbohydrates: 51g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1003mg | Potassium: 333mg | Fiber: 5g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 3mg