MMMM, what a classic. Who doesn’t love fried green tomatoes? Wait…I live in the North now. No one KNOWS what they are! If you haven’t had them before, get ready to become addicted. There is something about a green tomato, when fried, totally crispy and delicious snack. It’s just so damn southern, and makes me think of home every time I make them!
Ingredients:
Green tomatoes (REALLY green…not about to turn)
A cup of “corn flakes”, smashed into crumbs (I used Kashi 7 whole grain flakes)
A cup of flour
Three tablespoons of chili powder
Three tablespoons Italian herbs (or 1 ½ of oregano and basil, respectively)
A cup of Almond milk (or rice or soy)
Veggie oil for frying
**You will also need a wire rack to put them on after frying, as well as three bowls for dredging.
Heat oil in a pan on medium high, and slice your tomatoes about a half an inch thick. You should have your bowls lined up like this:
Bowl one: Almond Milk
Bowl two: Corn flakes
Bowl three: flour, with the spices tossed in
Then take your slices and dredge in milk, then press gently into the cornflakes on both sides, and then into the flour, then drop into the oil. Be careful not to splatter on yourself! They are hot. I like to have mine a nice golden brown, so take a fork and lift after a few minutes, and check the status. When one side is getting a nice, golden brown, take tongs, and flip. If they are browning really fast, turn down the heat a little.
When they are golden on both sides, place on a rack and let the oil drip off. If you are cooking a lot of these, and you want them to stay crispy, keep the oven on 100-200, and place the done tomatoes, after they sit on the rack for a few minutes, on a pan, to keep nice and crispy!
Enjoy!
This is great for summer BBQ in the backyard. Goes great with vegan burgers and tofurky sausage! Especially now that this time of year, the corn is at great prices, and you can get local corn at your neighborhood farmer’s market. The strawberry’s are also in season right now, so I tossed them in too. I used frozen edamame, because I always have it in the freezer, and it’s one of those great go-to veggies to have on hand. The balsamic vinegar really goes great with the strawberries, and blends all the flavors together.