Fried Green Tomatoes
User Reviews
5
Fried Green Tomatoes
Description
The Fried Green Tomatoes recipe uses firm green tomatoes sliced about ¼ inch thick. A dry mix of all-purpose flour, cornmeal, onion powder, salt, and black pepper is prepared alongside unsweetened plant-based milk for dipping. Tomato slices are dipped first in the milk to moisten, then coated in the flour-cornmeal mixture before being fried in canola oil.
Frying is done in batches over medium heat to maintain oil temperature and prevent sogginess. The result is tomatoes with a crunchy, golden coating and a tender, juicy interior that provides mild acidity characteristic of green tomatoes. Additional seasoning can be sprinkled after frying to enhance flavor.
This dish can be served immediately as a snack, appetizer, or side dish. It pairs well with dips or as an accompaniment to Southern-inspired meals. Allowing excess oil to drain on paper towels or wire racks ensures crispiness.
Selecting tomatoes at the mature green stage ensures the right firmness and tartness. Avoid confusing unripe green tomatoes with heirlooms that remain green when ripe. Moisture can be blotted from tomatoes before coating if needed to improve crispness. Storing leftover green tomatoes in a cool place slows ripening.
Ingredients
- ¾ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon onion powder
- 1 teaspoon salt
- black pepper large pinch
- ½ cup unsweetened plant-based milk
- 3 large tomato green
- 1/4 cup canola oil for frying
Instructions
- In a shallow, medium-size dish (pie pans work well), mix together the flour, cornmeal, onion powder, salt and pepper. In a separate dish, pour plant-based milk. Set both aside.
- Slice green tomatoes into ¼"-thick slices.
- On the stove-top, heat a large skillet over medium. Add two tablespoons of oil.
- Dip tomato slices into non-dairy milk, and then into the flour-cornmeal mixture, making sure to coat them well. Without crowding, place breaded tomato slices in the pan and cook until golden brown. Repeat until tomatoes have all been fried, adding more oil as necessary. If you'd like, sprinkle with a pinch more salt (or Slap Ya Mama seasoning!) while hot. Serve immediately.
Notes
- Choose mature green tomatoes that are firm but not hard, about the size of ripe tomatoes.
- Do not confuse with heirloom green tomatoes that remain green when ripe.
- Blot excess moisture from tomatoes if they are very juicy to help coating adhere.
- Fry in batches to avoid crowding and maintain oil temperature for crispiness.
- Drain fried tomatoes on wire rack or paper towels to remove excess oil and retain crunch.
- Add salt or seasoning to taste immediately after frying for enhanced flavor.
- Store green tomatoes in a cool place to slow their ripening if planning to use later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 641mg | 27% |
| Potassium | 373mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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