FRIED GREEN TOMATOES

Tracey Dunn Williamson said: Love them, I just dip in flax milk, lay in a corn meal, flour mix and fry..... salt and pepper , so good !

 

TWO RECIPES FOR FRIED GREEN TOMATOES

 

Fried Green Tomatoes - from the Baker's Creek Restaurant

BATTER

I package Mori Nu silken tofu, firm

2-3 tablespoons water

Crumble tofu adding water slowly into blender until mixture becomes creamy. Pour batter into pie plate and set aside. 

BREADING

1 cup Panko (bread crumbs)

1/2 cup cornmeal

1 tablespoon garlic powder

1 tablespoon turmeric

1/2 teaspoon cayenne

1 tablespoon onion powder

2 tablespoons nutritional yeast flakes

1/2 teaspoon salt

Parsley Flakes

White Flour

Oil 

Slice tomatoes 1/4th inch thick

Dip both sides into flour to absorb moisture of tomato.

Dip tomato in batter and then in bread crumb mixture. Be sure to pat bread crumbs into tomato so they firmly stick.

We prefer to use cast iron

 

FRIED GREEN TOMATOES WITH RED PEPPER AIOLI

INGREDIENTS - For the Red Pepper Aioli
Make the aioli first so it has time to chill in the refrigerator.

½ cup Vegan mayonnaise
¼ cup Vegan sour cream
½ cup roasted red peppers
2 tsp. dried basil
Salt and pepper to taste
For the Fried Green Tomatoes

5-6 green tomatoes
Salt and black pepper to taste
½ cup fine cornmeal
½ cup chickpea flour
½ cup almond milk
1 ½ tsp. vinegar
1 Tbs. ground flaxseed + 3 Tbs. water
1 Tbs. Cajun seasoning
2-3 Tbs. vegetable oil for frying

PREPARATION For the Red Pepper Aioli

Add all ingredients to a food processor or blender and mix until smooth. Refrigerate until ready to use.

For the Fried Green Tomatoes

Cut the tomatoes into ½ inch slices. Season with salt and pepper and let sit for a few minutes while you prepare the other ingredients.

In a shallow bowl, add vinegar to the almond milk and let sit for a few minutes. This creates “buttermilk.”

Add water to the ground flaxseed and mix into a loose paste. This will be your binder (and your Omega-3’s). Add this to the buttermilk.

Heat the oil in a large pan or skillet.

Combine the cornmeal, the flour and the seasoning in a shallow bowl or on a plate.

Dip the tomato slices into the buttermilk/flaxseed mixture and shake off the excess. Dredge the tomato in the flour/cornmeal mixture until it is well covered. Shake off the excess.

Fry until golden brown on both sides. It should take about 3 minutes on each side.

When you remove the tomatoes from the oil, place them on a plate lined with towel paper. Sprinkle a bit of kosher salt on them and then move them to a cooling rack so they stay crispy.  Serve immediately with dipping sauce.