I have never made fried green tomatoes, but this receipe looks delicious. I will be making these very soon…
- 4 Large, Under Ripe Green Tomatoes (it’s important to pick under ripe, very firm, completely green tomatoes)
- Oil, for frying (peanut or canola)
- Baby Greens, for serving
- Cherry Tomatoes, for decoration
- Balsamic Reduction (see recipe)
Breading Dry Mix
- 2 Cups Corn Flour/Meal1/2 Cup All-Purpose Flour
- 1 Tbs plus 1 tsp Salt
- 1 Tbs Dried Italian Seasoning
- 1 tsp Fresh Cracked Black Pepper
Breading Wet Mix
- 1 Tbs Ener-G Egg Replacer Powder
- 3 Tbs Boiling Water
- 1/2 Cup Non-Dairy Milk
Core the green tomatoes and slice in to 1/2″ slices. If desired, season each side lightly with salt and pepper. Mix together the dry seasoning mix and set aside.
Combine the boiling water and egg replacer powder and whisk until thick and foamy. Add to a separate large bowl. Whisk in the non-dairy milk until thick and frothy. Set aside. You should now have two bowls, one with the dry breading mix and one with the wet.
Heat a large cast-iron skillet until hot but not smoking with 1/4 to 1/2″ of oil in the bottom.
Dredge the tomato slices, four at a time, in the wet batter mix. Then place them into the bowl with the dry batter mix, pressing to make sure it sticks. Fry four at a time for 3 minutes a side, or until golden. Drain on paper towels. Stack the fried green tomatoes on baby greens with sliced cherry tomatoes. Drizzle with balsamic reduction. Serve warm, while breading is still crispy. Makes about 20 slices.
Source: Vegan Yum Yum