I don’t think it was too long after the movie came out that my parents fried up a batch of green tomatoes to be salted and dipped in sour cream. That recipe was done with a beer batter and came out absolutely delicious. This vegan version doesn’t have any beer in the batter, it’s actually a breading instead, but the result is still that crispy, salty, savoury crunch on a firm and almost tart green tomato inside. It’s fantastic. If you’ve never tried this snack before (I just had them for breakfast), consider it! You could (should!) even go a step further and watch the movie while you munch on them. You won’t be disappointed.
One thing to make sure of is that you choose totally, beautifully green tomatoes. Not only do they need to be green for the taste, but they are also firmest and hold less water before they begin to turn and this helps them to stay firm and in tact while you’re frying them. Also, if you’re doing more than one batch/tomato, you might have to scoop crumbs out of the oil between batches, otherwise you’ll have a pan full of burning crumbs.
The following recipe is for one tomato, so just multiply accordingly for more than that.
- 1 beautiful green tomato, sliced into 1/4 inch slices (I found them at the local farmer’s market, but your friends might have some they are willing to share)
- 1/4 cp flour
- 3/4 cp panko bread crumbs (add herbs and spices to your crumbs as you wish, I added salt, nutritional yeast, and Italiano. you can add anything that suits your taste)
- 1 Tbsp olive oil
- 1/3 cp of almond milk
- about 1/4 cp of oil for frying
- Mix bread crumbs, 1 Tbsp of love oil, and herbs/spices in a bowl. Set up an assembly line starting with your flour, then milk, then bread crumbs, and then a clean plate.
- Coat each slice of tomato in flour on both sides, then submerge in milk, then coat in bread crumbs on both sides, pressing down a bit on each side with the back of your fork to make sure your crumbs really stick to it, and set them on your plate.
- Pour your frying oil into a large skillet and heat on medium until a bread crumb makes a little sizzle, that’s how you’ll know the oil is hot enough. Today I used olive oil, but tomorrow (or maybe this afternoon :) I will use some of the chili oil or basil oil I bought from the market. Gently place your tomatoes into the pan and cook on each side for about 5 minutes or until they are nice and golden brown. Cooking times may vary depending on your stove, on medium heat mine took closer to 10 minutes per side (I probably could have turned the heat up a little but I’m not overly comfortable with hot oil so I took the time instead. However, the longer they cook the more your tomatoes will soften, and thats not what you want, so if they are taking forever, maybe turn it up a notch and watch them).
- Once they are nice and crispy on both sides, lay them on a sheet of paper towel for a minute to absorb the extra oil and then transfer them to your plate. I had a dollop of Veganaise with mine, but Sour Supreme would be my first choice.
I stored my leftover flour, crumbs, and milk in containers for later so I won’t have to mix more for a while. You can eat these by themselves or as a side with dinner, they’d be nice with some fresh corn on the cob and yellow beans. Mmm. Tomorrow I will try a slice on an english muffin for breaky.
Let me know how they turn out if you try them :)