Green tomatoes are one of those things that I have to buy when I see them. I can’t tell you how many times I’ve planned to make fried green tomatoes only to visit every store and produce stand in a 20 mile radius only to end up empty handed. I was very excited to find that these were 3 for a $1 last weekend at the farmer’s market. Since I can’t let food go to waste and I have a love for fried green tomatoes we had to have them on the menu twice last week.
The first night we had them plane Jane with a side of roasted cauliflower. Tom was NOT impressed. He barely ate his and confessed to me that he hates cauliflower and only likes fried green tomatoes when they come in the form of BLTs. The next night I knew I had to redeem myself. We did a play on BLTs with prosciutto and spinach instead of bacon and lettuce, and served them with a side of truffle oil fingerling potatoes.
The sauce is vegan mayo with sriracha and sesame oil. I’ve always made my own fake aioli with Greek yogurt instead of mayo. Since I’m not doing dairy, the vegan mayo was my only option. My brother in law’s girlfriend did this sauce on fish tacos for a pot luck a few weeks ago and I was hooked. It is like spicy mayo from sushi restaurants, but better! Thanks for the inspiration, Nutto!
Fried Green Tomatoes- makes 3-4 servings
- 3 green tomatoes
- 1 C. corn meal
- 1 tbsp. Cajun seasoning, we use Tony Chachere’s
- 2 C. milk (I prefer buttermilk, but used goat’s for this recipe- any milk substitute will work)
- 1 egg white
- 1 C. high heat oil such as canola
- Cut tomatoes into 1 inch slices and place in a shallow baking dish. Cover with milk and let sit in the fridge for at least 30 minutes.
- Mix Cajun seasoning with corn meal. Feel free to add flour if you prefer a different type of breading. I’ve played around with different ratios of corn meal to flour and have found that I like it best without the flour.
- Heat oil in skillet over medium high heat. You want the oil very hot so it will fry the batter instead of making it soggy.
- Dredge the tomato slices in egg whites and then corn meal, add to skillet.
- Cook for about 2 minutes on each side or until golden brown. I only cook about 3 at a time. If you crowd the skillet you will reduce the heat of the oil and risk getting soggy tomatoes instead of crispy ones.
- Cool on a cooling rack. ***This is key to keeping them crispy*** Do not cool them on paper towels or the grease will make them soggy. Can you tell that I’ve had experience with soggy fried green tomatoes? They just don’t taste good. Trust me on this one!
What is your favorite way to enjoy fried green tomatoes? I can guarantee I won’t be serving them without bacon or prosciutto again.
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