Fried Green Tomatoes ~
Fresh and pleasantly tart green tomatoes are batter-coated and pan-fried until soft on the inside and perfectly crispy on the outside.
Cajun seasoning adds a Louisiana-style kick!
This seasonal Southern classic is delicious as an appetizer, side, or even as a main dish. If you have never done so, I highly recommend trying fried green tomatoes on your next sandwich or burger!
Because they are simply tomatoes that have not yet ripened and turned to red, green tomatoes are great for frying.
Fresh from our garden!
Tomatoes at this stage of growth have the perfect amount of firmness that holds up well under a crispy coating layer of cornmeal, Panko breadcrumbs, fresh parsley, and Cajun seasoning.
We love these fried tomatoes with Artichoke Risotto.
Ingredients for Fried Green Tomatoes:
- green tomatoes
- all-purpose flour
- sea salt
- ground black pepper
- unsweetened almond milk
- apple cider vinegar
- cornmeal
- Panko breadcrumbs
- parsley
- Cajun seasoning
How to make Fried Green Tomatoes:
Prep the tomatoes:
Slice tomatoes into 1/2-inch slices. Season both sides with a light sprinkling of sea salt and ground black pepper.
Set up the dredging station:
Into a small mixing bowl, add all-purpose flour, 1 teaspoon sea salt, and 1 teaspoon ground black pepper. Stir to combine.
In a second small mixing bowl, whisk together the unsweetened almond milk and apple cider vinegar. Allow to sit for 5 minutes.
Into a third small mixing bowl, add cornmeal, Panko breadcrumbs, flat-leaf parsley, Cajun seasoning. Stir to combine.
Coat the tomatoes:
One slice at a time, dredge each tomato slice first in the flour mixture to coat, then quickly dip into the almond milk, and finish by pressing each side of the tomato into the cornmeal/breadcrumb mixture to coat.
Fry the tomatoes:
To a large, deep skillet over medium-high heat, add vegetable oil. When the oil is hot, gently drop in coated tomato slices. Allow enough space that they do not overlap. You may need to work in batches and add extra vegetable oil if needed.
Fry tomatoes until golden brown, about 3 minutes per side.
Place cooked tomatoes on a cloth or paper towel-lined plate to soak up any excess oil.
Serve hot.
Cheers!
Fried Green Tomatoes
Ingredients
- 4 medium-size green tomatoes
- 1 cup all-purpose flour
- 2 teaspoons sea salt divided + extra for prep step
- 2 teaspoons ground black pepper divided + extra for prep step
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal
- 1 cup Panko breadcrumbs
- 1 tablespoon fresh flat-leaf parsley
- 1 teaspoon Cajun seasoning
Instructions
Prep the tomatoes:
- Slice tomatoes into 1/2-inch slices. Season both sides with a light sprinkling of sea salt and ground black pepper.
- Set up the dredging station:
- Into a small mixing bowl, add all-purpose flour, 1 teaspoon sea salt, and 1 teaspoon ground black pepper. Stir to combine.
- In a second small mixing bowl, whisk together the unsweetened almond milk and apple cider vinegar. Allow to sit for 5 minutes.
- Into a third small mixing bowl, add cornmeal, Panko breadcrumbs, flat-leaf parsley, Cajun seasoning. Stir to combine.
Coat the tomatoes:
- One slice at a time, dredge each tomato slice first in the flour mixture to coat, then quickly dip into the almond milk, and finish by pressing each side of the tomato into the cornmeal/breadcrumb mixture to coat.
Fry the tomatoes:
- To a large, deep skillet over medium-high heat, add vegetable oil. When the oil is hot, gently drop in coated tomato slices. Allow enough space that they do not overlap. You may need to work in batches and add extra vegetable oil if needed.
- Fry tomatoes until golden brown, about 3 minutes per side.
- Place cooked tomatoes on a cloth or paper towel-lined plate to soak up any excess oil.
- Serve hot.
Nutrition
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