Fried Green Tomatoes – #ScrumptiousSunday

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Add some homemade spicy-mayo and artificial bacon bits to your fried green tomatoes to kick it up a notch!

You say tomato, I say tomahto…we both say delicious!   This past #TastyThursday I mentioned our abundance of ripe and green tomatoes in our last harvest from the garden, and I said I would post some more delicious recipes using green tomatoes such as Green Tomato Bread recipe.  Today I give you Fried Green Tomatoes!

There’s a debate about where fried green tomatoes actually originated from.   Some say the South and others say the Midwest.  When my German/Russian family immigrated to the United States, the majority of them settled in the Midwestern states…Iowa, Minnesota, and Illinois.  I grew up on many delicious dishes such as Fried Green Tomatoes, each recipe carrying with it a long story of where/who it originated from.  Being that most American hadn’t even heard of the idea of battering such un-ripened fruit and frying it in a well seasoned cast iron skillet until the 1991 classic film, Fried Green Tomatoes, the Midwest theory really pans out.  I also did some in-depth online reading, and I hate to burst the bubble of some, but Fried Green Tomatoes are by no means a Southern dish…the accurate debate is whether they’re originally Midwestern or Northeastern!   But enough of about where they came from as we can all agree that they should be enjoyed by everyone!

For the Fried Green Tomatoes

  • 6 – 8 firm green tomatoes
  • 3 cups all-purpose flour
  • 2 cups of seasoned bread crumbs
  • 2 cups of almond or soy milk
  • 2 Tablespoons cayenne pepper
  • 1 Tablespoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup canola oil

Slice green tomatoes to medium thickness and sprinkle lightly with salt, let stand for 5 minutes.

Prepare your dredging bowls:  In the first bowl, add almond or soy milk.  In a second bowl combine and mix all-purpose flour, cayenne pepper, sea salt, and black pepper.   In a third bowl, add bread crumbs.

Dredging Method

  1. Dip each green tomato slice in the almond or soy milk.
  2. Coat it in all-purpose flour mixture.
  3. Dip once again in the almond or soy milk.
  4. Coat in seasoned bread crumbs.
  5. Gently stack on a plate and set aside.

Heat oil in skillet on medium-high.  To test, drop a tiny piece of bread crumb in oil.  It should immediately crackle when ready.

With tongs gently place each dredged green tomato slice in hot oil.  Be sure not overcrowd.  Fry 3-5 minutes on each side or until golden and crispy.   When done, remove green tomatoes and gently place on a paper towel lined plate.  Sprinkle lightly with sea salt.

Spicy-Mayo Sauce

  • 3/4 cup Vegenaise®
  • 1/4 cup water
  • 1 Tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1 teaspoon chilli powder

Whisk all ingredients together with a fork in a small bowl.  Drizzle over fried green tomatoes.  For some added flare, sprinkle with artificial bacon bits!

Live Well – Eat Well – Be Well

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About The Vegan Bear

Gay. Vegan. Catholic. Fulfilling my call of service, compassion, and justice. Constantly striving to make my life the best it can be so I can inspire hope, love, and change in the world. “Service which is rendered without joy helps neither the servant nor the served. But all other pleasures and possessions pale into nothingness before service ...” Mohandas Gandhi

Posted on 29 September, 2013, in Food, Project, Recipes, Scrumptious Sunday, Tomatoes, Vegetables and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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