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Green Fried Tomatoes

fried-green-tomatoes

Ever since watching the movie “Green Fried Tomatoes”, I have been wanting to try this Southern classic. I have never actually found them on any menu, but eventually made them myself after Corey shared them on her Instagram.

Served on a sandwich, they tasted really amazing (they have to because they’re fried) with their firm, juicy inside and crunchy crust! 🙂

fried-green-tomatoes fried-green-tomatoes fried-green-tomatoes fried-green-tomatoes

Ingredients:

  • 3 firm, green tomatoes
  • 3/4 cup buttermilk (3/4 cup unsweetened plant milk mixed with 1 tablespoon white or apple cider vinegar and let sit for 10 minutes to act as buttermilk)
  • 1 cup gluten-free flour
  • 1 slice gluten-free bread
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Pinch paprika
  • Pinch cayenne pepper
  • Pinch onion powder
  • Coconut oil for the pan

Instructions:

  1. Wash tomatoes and slice into 1/4-1/2 inch slices.
  2. Pour butter milk into a bowl and soak tomatoes for 20 minutes.
  3. Add flour, bread and spices into a food processor and blend to create a fine breading.
  4. Place the mixture in a shallow dish, take the tomatoes out of the buttermilk and place them in flour mixture to coat them from both sides.
  5. In a pan, heat 1 tbsp coconut oil over medium – high heat. Add tomatoes to pan and cook on both sides for 2 minutes each to lightly brown the outside.
  6. Place on parchment lined baking sheet in the oven at 425 °F for 8 minutes. Optional serving on a sandwich. 🙂
Green Fried Tomatoes
Fresh green tomatoes in a crispy breading, served on a sandwich.
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Ingredients
  1. 3 firm, green tomatoes
  2. 3/4 cup buttermilk (3/4 cup unsweetened plant milk mixed with 1 tablespoon white or apple cider vinegar and let sit for 10 minutes to act as buttermilk)
  3. 1 cup gluten free flour
  4. 1 slice gluten free bread
  5. 1 tsp sea salt
  6. 1 tsp black pepper
  7. Pinch paprika
  8. Pinch cayenne pepper
  9. Pinch onion powder
  10. Coconut oil for the pan
Instructions
  1. Wash tomatoes and slice into 1/4-1/2 inch slices.
  2. Pour butter milk into a bowl and soak tomatoes for 20 minutes.
  3. Add flour, bread and spices into a food processor and blend to create a fine breading.
  4. Place the mixture in a shallow dish, take the tomatoes out of the buttermilk and place them in flour mixture to coat them from both sides.
  5. In a pan, heat 1 tbsp coconut oil over medium - high heat. Add tomatoes to pan and cook on both sides for 2 minutes each to lightly brown the outside.
  6. Place on parchment lined baking sheet in the oven at 425 °F for 8 minutes. Optional serving on a sandwich. 🙂
Adapted from The Plantiful Blonde
Our Vegan Revolution http://www.ourveganrevolution.com/

 

Zutaten:

  • 3 feste, grüne Tomaten (spezielle Sorte, keine unreifen Tomaten 😉 )
  • 180 ml vegane “Buttermilch” (= 180 ml ungesüßte Pflanzenmilch + 1 EL Essig oder Apfelessig, 10 Minuten stehen gelassen)
  • 130 g glutenfreies Mehl
  • 1 Scheibe glutenfreies Brot
  • 1 TL Meersalz
  • 1 TL schwarzer Pfeffer
  • Prise Paprikapulver
  • Prise Cayennepfeffer
  • Prise Zwiebelpulver
  • Kokosöl zum Braten

Zubereitung:

  1. Tomaten waschen und in etwa 1 – 2 cm dicke Scheiben schneiden.
  2. “Buttermilch” in eine Schale geben und Tomaten darin für 20 Minuten einweichen.
  3. Mehl, Brot und Gewürze in einem Mixer zu einer feinen Panade mahlen.
  4. Die Panade in einen tiefen Teller geben. Die Tomaten aus der “Buttermilch” nehmen und in der Panade wenden.
  5. In einer Pfanne 1 TL Kokosöl bei mittlerer – starker Hitze schmelzen. Tomaten hineingeben und von beiden Seiten 2 Minuten goldbraun anbraten.
  6. Die Tomaten nun auf einem mit Bakpapier ausgelegten Backblech für 8 Minuten bei 220 °C backen. Dann z.B. auf einem Sandwich servieren.

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