Fried Green Tomatoes
Hello & Happy Wednesday!!
As a child the thought of tomatoes made me cringe, but as our tastebuds evolve and we become exposed to REAL tomatoes such as vine ripe or heirloom and get the full effect of all their glory..
our lives are forever changed.
If there is something I could eat all day everyday, its tomatoes and fresh avocado. Needless to say, tomatoes are versatile and can be added to anything any everything to add nutrition, moisture, and flavor.
Before this recipe for Fried Green Tomatoes, I typically approached cooking with tomatoes by roasting them in the oven to make homemade red sauce or salsa. Through cooking tomatoes their antioxidant “Lycopene” is more abundant meaning making it even more nutrient dense! (my fave)
As a Georgia native it seemed only natural to explore a recipe for Fried Green Tomatoes lol
If you love a recipe that’s fun to make, has wonderful presentation, is fried but flavorful..
You will love this classic recipe for with Spicy remoulade sauce!
Why this recipe rocks:
Tomatoes ARE FAB
FUN to make
Benefits of Eating Green Tomatoes
Fried green tomatoes contain an abundance of:
- 5 green tomatoes, cut into 1/2-inch-thick slices
- 1 1/2 teaspoons salt
- 1 1/2 cups all-purpose flour, divided
- 1 cup almond milk
- 1 cup yellow cornmeal
- 2 tsp chili powder
- 1 tablespoon seasoned salt
- Vegetable oil for frying
- 1/2 cup follow your heart mayonnaise
- 1/2 cup follow your heart tarter sauce
- 2 tbsp scallions
- 1 tbsp lemon juice
- 2 tsp paprika
- 1 tbsp siracha
- Wash and slice tomatoes. Place tomato slices on paper towels. Sprinkle with 3/4 teaspoon salt. Turn tomatoes, and sprinkle with remaining 3/4 teaspoon salt. Let stand for 30 minutes to reduce the water content so the batter sticks. Pat dry with paper towels.
- In a shallow bowl, add vinegar to the almond milk and let sit for a few minutes. This creates “buttermilk.” Add a splash of almond milk to ground flaxseed, mix to combine, let sit for 2 minutes to thicken. Once thickened, add this to the buttermilk.
- In a shallow dish, place 1/2 cup flour. In a separate shallow dish, place almond/flax batter in the bowl.
- In a third shallow dish, combine cornmeal, chili powder, seasoned salt, and remaining 1 cup flour.
- Dredge tomatoes in flour, shaking off excess. Dip in almond mixture to coat. Dredge tomatoes in cornmeal mixture, shaking off excess.
- In a large skillet, pour vegetable oil to a depth of 1/8 inch; heat oil over medium heat. Add tomatoes, in batches, and cook for 3 to 4 minutes per side or until golden brown. Drain on a wire rack over paper towels. Serve immediately. (make sure oil is super hot, if not the tomatoes will absorb the oil and just become soggy, nobody likes soggy tomatoes)
- Place everything in a food processor and blend! Top with spices and scallions! To enhance the flavor, let it marinate in the fridge for a few hours.