Description
Crispy Vegan Fried Green Tomatoes are a delightful plant-based twist on a Southern classic, featuring thick slices of unripe tomatoes coated in a flavorful seasoned batter and fried to golden perfection. Served with a tangy, spicy vegan remoulade sauce, this recipe offers a perfect balance of crunch and zest that’s perfect as an appetizer or side dish.
Ingredients
Scale
Tomatoes and Coating
- 3 large unripe green tomatoes (firm for best texture and flavor)
- 3/4 cup unsweetened almond milk (dairy-free and light)
- 1/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp granulated garlic
- 1/2 tsp granulated onion
- Salt, to taste
- Black pepper, to taste
- High-heat oil (as needed for frying)
Remoulade Sauce
- 3/4 cup vegan mayo
- 2 tsp capers
- 1/2 tsp Louisiana-style hot sauce
- 1/4 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/2 tsp paprika
- 1/2 tsp granulated garlic
Instructions
- Preparation: Slice the green tomatoes into thick slices, about 1/3 to 1/2 inch thick to ensure perfect frying without sogginess.
- Mix Coating Ingredients: In a shallow bowl, combine the all-purpose flour, paprika, dried thyme, granulated garlic, granulated onion, salt, and black pepper. This seasoned flour mix will lend a warm, earthy flavor base.
- Prepare Dipping Stations: Pour the unsweetened almond milk into a small bowl and spread the cornmeal evenly on a large platter. Prepare another baking sheet or platter to hold the coated tomato slices before frying.
- Coat Tomatoes: For each tomato slice, first dredge it in the flour mixture, then dip it into the almond milk, and finally press it into the cornmeal, ensuring a thorough coating for maximum crispiness.
- Prepare to Fry: Line a baking sheet with paper towels and place a cooling rack on top to drain the fried tomatoes. Preheat a large skillet over medium heat and add enough high-heat oil to cover the bottom.
- Frying: Fry 3-4 breaded tomato slices at a time for 4-5 minutes per side or until golden brown. Flip gently and cook the other side. Repeat with remaining slices, adding more oil as necessary.
- Drain: Transfer the fried tomatoes to the cooling rack set over the baking sheet to remove excess oil and keep them crispy.
- Optional Air Frying: If preferred, lightly brush breaded tomato slices with avocado oil and air fry in a basket-style or large-capacity air fryer at 400°F for 10-12 minutes, placing slices on racks if possible, until crisp and golden.
- Make Remoulade Sauce: In a bowl, combine vegan mayo, capers, Louisiana-style hot sauce, Dijon mustard, fresh lemon juice, paprika, and granulated garlic. Mix well, taste, and adjust seasoning as needed for a zesty complement.
Notes
- Choose firm, unripe green tomatoes for best texture and flavor.
- The almond milk keeps the recipe vegan and light, but any plant-based milk can be substituted.
- Adjust the seasoning in the flour mixture and remoulade sauce to suit your taste preferences.
- High-heat oil such as vegetable, canola, or peanut oil works best for frying.
- Air frying is a healthier alternative, providing a similar crunch with less oil.
- Serve immediately for best crispness, or keep warm on a cooling rack in a low oven.
