I saw green tomatoes at the market and had two choices: Make salsa or fried green tomatoes. It was a fairly easy decision, since it’s still sadly so cold here in the Northeast. A wintry spring. Green tomato salsa goes so well on summery foods, so I definitely had to defer that to a warmer time. Fried green tomatoes, however, are the perfect snack any time of year—especially when it’s cold out!
I use a batter of almond milk, though you could use any plant-based milk you like. I also use all-purpose flour and sourdough breadcrumbs—but use 1:1 gluten-free flour and breadcrumbs! And you can totally adapt this breading recipe to any produce or meat!
And I add some spice and depth to the tomatoes with cayenne and paprika. So I pair the tomatoes with a cooling dip of white beans (any kind), miso, lemon and dill.
The necessary tools for this recipe are a few bowls and a skillet. Enjoy, and leave a comment below if you try it!
When you want a healthier fried treat that’s vegan and low in oil!
15 Minutes
5 Minutes
20 Minutes
Step 1
In a small bowl, add milk and flour. Mix just a touch: You don’t want a dough to form. It should still be liquidy, with the flour not fully incorporated.
Step 2
In a separate bowl, add the crumbs, paprika and cayenne. Stir to mix. Dip each tomato slice first in the milk/flour bowl. Ensure the slice has the mixture on both sides. Then submerge in the crumbs and get the crumb/spice mixture on both sides.
Step 3
Add the avocado oil to a medium pan on high heat. Add the tomato to the pan and fry for 2 mins per side. Make sure not to burn them. Repeat for each slice. If you add multiple slices to the pan, just be sure not to crowd the pan too much!
Step 4
Let the slices cool as you make your dipping sauce. Add beans, dill, miso, lemon juice and salt to a blender. Mix and slowly add olive oil. Mix to a “dip” consistency.
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