Photo by Rachel Swetnam Los Angeles Food Photographer
Holy crap, I’ve always loved the movie Fried Green Tomatoes with Kathy Bates and Jessica Tandy, but I never thought fried green tomatoes was a real dish. I know, the southern part of my family just died a little bit, but I really didn’t think it was a real thing. I thought it was something made up like Green Eggs and Ham (which very well might be a real dish, I just don’t know anymore!) Well today my world was changed, for the better! I discovered that fried green tomatoes were in fact real and were also extremely delicious. Seriously, these unripe, hard as a rock, tart, green tomatoes make one delightful southern treat. The traditional recipe calls for bread crumbs, however, I used ground flax seed. I didn’t want to lose the crunch but still wanted to retain some sort of healthiness to the dish. I also baked the tomatoes, so as the flax seeds crisp up in the oven, the tomatoes cook down, releasing their moisture and giving the tomatoes a nice soft, almost gooey, texture. So, although I broke southern tradition with my alterations, you won’t be disappointed with the outcome. Enjoy your summer days with these quasi heathy “fried” green tomatoes!
|Vegan Fried Green Tomatoes|
- Vegan Southern “Fried” Green Tomatoes
- 2-3 Green Tomatoes
- 1 C. flour
- 1/3 C. cornmeal
- 1/2 t. paprika
- salt and pepper to taste
- pinch of cayenne pepper
- 1/2 C. non-dairy milk + 1 t. apple cider vinegar
- 1/2 C. partially ground flax seeds
- 1/4 Olive Oil
- Preheat oven to 450 F. Lightly oil a baking sheet with olive oil or non stick spray.
- Slice tomatoes in 1/2 inch slices and set aside.
- Mix flour, cornmeal, paprika, salt, pepper and cayenne in a mixing bowl.
- Pour non-dairy milk and apple cider vinegar in a a bowl and mix together.
- In a blender or grinder pour in flax seeds and grind (about 5- 10 seconds) until 3/4 of the seeds broken up. Do not grind into a powder! Pour ground flax onto a dinner plate.
- Take slice of tomato and dip in milk mixture, then in flour mixture, then again in milk mixture (lightly so not to wash off the flour mixture), then in the flax grounds. Place on oiled baking pan. Repeat with each tomato slice. Once all the tomatoes are on baking sheet lightly drizzle olive oil on the tomatoes. Place in oven and cook for 15-20 minutes or until golden brown. Flip tomatoes half way through cooking time.
Cooking challenge for you: Most traditional recipes suggest to serve these tomatoes with Buttermilk dipping sauce. I used Goddess dressing, which is by no means the perfect substitute for buttermilk sauce. It’s all I had! I also used ketchup, because everything is good with ketchup!
What kind of vegan friendly sauce recipe would you use? Any suggestions? I’d love to try it out and add the recipe to this one!